Internal temp on snack sticks?

  • Getting ready to make some snack sticks and it seems my probe will probably just fall out because the snack sticks are a narrow diameter. I also have an instant read. Anyone have a suggestion for a timeline they have had good luck with and approximately how many hours to get close to the magic internal before opening the door for the instant read? Thanks in advance, Ken

  • Team Blue PK100 Power User

    KenfromMI It’s all a function of time and temp, search the videos and meatgistics for thermal processing. You’ll want them at least 155F then into some cold water shower to quickly stop the carry over cooking process. You’ll end up north of 160F before it will start to drop. Then into the fridge. I would review the water bath or sous vide processing tips to shorten the cycle time. Save yourself some time on the learning curve.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    KenfromMI I loop my cable up over the smoke stick and put it in facing downwards, not sure if you are already doing that but just in case you are coming in from the bottom, looping it over the snack stick is the best way. Usually I would follow one of our snack sticks schedules and then check it at about 4 hours in and then every 1 hour or so

  • Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.

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