Checking internal temperatures?

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rdstoll
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Checking internal temperatures?

Post by rdstoll » Mon Feb 16, 2015 03:51

hi - I'm gonna make some hot smoked polish sausages tomorrow and the Marianski book says to hot smoke for around 90min until about 155* internal temperature. I'm not sure sticking my Thermapen in the sausage is a good idea or not so just wondering if anyone has a trick for checking the temp or knowing when the sausage is done?
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Butterbean
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Post by Butterbean » Mon Feb 16, 2015 05:22

I insert my probe into a sausage at the beginning of the smoke and leave it there the whole time.
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Post by lrdeer » Mon Feb 16, 2015 05:40

Spot on Butterbean, no other way of doing it.
rdstoll
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Post by rdstoll » Mon Feb 16, 2015 15:36

Okay great - for some reason I thought breaking the casing on a sausage was a no-no as the juices would run out or something. I will just probe like I do other meats!
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Butterbean
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Post by Butterbean » Mon Feb 16, 2015 19:30

Its worth noting if you are making an emulsified sausage and are poaching its best not to insert the probe till the emulsion has had time to set some.
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