Jonathon I do my batches in 12.5 lb batches because I have a small smoker. So I very well could have added too much water. Not an insane amount But my meat was nice and sticky before I added extra water so I may have ruined a decent protein extraction? Regardless, they still taste amazing! It’s hard to ruin some Willies snack sticks taste-wise!
How do you know sausage is up to temp without puncturing the casing
I just slip the point of my thermometer insta read into the end of a sausage and read the temp!
Don’t worry about puncturing the casing if you want to be absolutely sure. Once you get to the point where they may be done, the casing does little for you.
Or, you can do something like what I did. I used a “sacrificial” sausage that had a probe inserted in it, and I assumed the others would be close enough. The sacrificial one got eaten that day and never got packaged.
Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter