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Sausage is in the smoker

post #1 of 6
Thread Starter 

I seem to remember that when sausage reaches 140 IT..........it's time to pull and submerge in ice water to cool down. Is that correct???? I am almost 1 hr into my smoke.

Thanks,

gary

post #2 of 6

I always went with 150 IT.  Then ice bath.   You are talking about pork sausage?  Chicken would be a little higher, like 160-165. 

post #3 of 6
Thread Starter 

Yup. It's a polish sausage I have in the smoker.

Thanks Diesel

post #4 of 6

If you pull at 149 and hang at room temp it will IT by itself to 150-152  (dont cold water it)

post #5 of 6
Thread Starter 

Opps!!!! I pulled at 151 IT and immediately into ice water. Hope I didn't screw up. I'll be sampling it here a little later........with fingers crossed.

post #6 of 6

You are fine at 151. No worries.

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