gus4416 Below is a good smoke schedule for Canadian bacon, if you can’t get it to start at 120 you have to decide if you want to try propping the lid to bleed out some heat or just start at 150 (or whatever your smoker will do)
Stage 1 - 120° with no smoke and dampers closed for 30 minutes
Stage 2 - 135° close dampers down and add smoke
Stage 3 - 150° for 30 minutes
Stage 4 - 165° for 30 minutes
Stage 5 - 180° until internal temp reaches 132° or until 145°
Final cook time in water
I watched the videos on pulling summer sausage and snack sticks from the smoker at 130 degrees.
Finishing them in water at 170 degrees.
The snack sticks will reach their internal temp in about an hour.
Is this enough time for the encapsulated citric acid to work?
Labradorbob I haven’t seen the videos, but I understand that ECA needs 1 hour at temperatures above 135F. I suppose what you mentioned is close enough?
That said, I like a longer cook with Summer sausage and snack sticks because I prefer that semi-dried texture that you get from a longer cook. I suggest you don’t try to rush it. You can always let them hang in the smoker for an hour (or even just 30 minutes), and then finish in water.