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Checking internal temperatures?
Posted: Mon Feb 16, 2015 03:51
by rdstoll
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?
Posted: Mon Feb 16, 2015 05:22
by Butterbean
I insert my probe into a sausage at the beginning of the smoke and leave it there the whole time.
Posted: Mon Feb 16, 2015 05:40
by lrdeer
Spot on Butterbean, no other way of doing it.
Posted: Mon Feb 16, 2015 15:36
by rdstoll
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!
Posted: Mon Feb 16, 2015 19:30
by Butterbean
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.