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rdstoll
- Beginner
- Posts: 17
- Joined: Tue Dec 16, 2014 15:18
- Location: North Barrington, IL
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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
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
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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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lrdeer
- Beginner
- Posts: 28
- Joined: Thu Jun 02, 2011 08:58
- Location: Melbourne
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by lrdeer » Mon Feb 16, 2015 05:40
Spot on Butterbean, no other way of doing it.
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rdstoll
- 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!
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Butterbean
- 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.