scott farm Yeah, we’ve brought in some help but all that has done has freed me up for new things. We normally would have a ton of down time in the summer but this year that just isn’t happening. That spread sheet and the Trouble Shooting Document for all types of sausage are 2 things I am trying to find time to work on though!
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.