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? on internal meat temps

post #1 of 8
Thread Starter 

I have smoked a lot of bacon and chickens before and now am looking to smoke approx 55lbs of venison/pork ring bologna, 30lbs of beef/pork summer sausage and 25lbs beef/pork snack sticks all mixed at 50/50.  I want to hot smoke this til it is able to be eaten cold with out cooking it any further.  The local meat locker said that 155 deg F is all I need to acomplish this for every meat item.  He had also stated that I should smoke at 200 deg F from the start of smoking.  Is this too hot too fast?  I do not normally smoke this fast!  Any suggestions would be great! 

post #2 of 8
I'd keep the smoker under 170-175 max and get there slowly over time. I also agree with the 155 internal temp although some will say higher and some lower
post #3 of 8
Thread Starter 

Thanks for the info!  I will see how it goes this weekend.

post #4 of 8
Quote:
Originally Posted by DanMcG View Post

I'd keep the smoker under 170-175 max and get there slowly over time. I also agree with the 155 internal temp although some will say higher and some lower



Agreed.  Going above this temp will cause the fat to render and you will be left with a dry product.

 

post #5 of 8

I'd recommend IT of 160-165 since it has pork in it.

 

post #6 of 8

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Now I cure 90% of my sausage so I start out low maybe 70*-80* to start and then move the temp up 10* at a time and smoke for a longtime. Now when I get the temp up I like to take my sausages to about 156*ish maybe 165* max. I just don't want to melt all the fat out of the sausage.

post #7 of 8
Thread Starter 

Thanks everyone!  Just started it up! 

post #8 of 8

sounds good.  Don't forget the Qview !

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