Checking internal temperatures?

Post Reply
rdstoll
Beginner
Beginner
Posts: 17
Joined: Tue Dec 16, 2014 15:18
Location: North Barrington, IL

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?
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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.
lrdeer
Beginner
Beginner
Posts: 28
Joined: Thu Jun 02, 2011 08:58
Location: Melbourne

Post by lrdeer » Mon Feb 16, 2015 05:40

Spot on Butterbean, no other way of doing it.
rdstoll
Beginner
Beginner
Posts: 17
Joined: Tue Dec 16, 2014 15:18
Location: North Barrington, IL

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!
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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.
Post Reply