Yesterday I tried to boil salami cotto for the first time. However, I came across a problem. I tried to measure the internal temp with my probe, I pierced the high barrier casing and all the juices started to come out. I tried to wrap it back up with plastic wrap but it work out too well and all the fat came out and water got into the salami.
I'm going to give it ago again today.
What is the best way to test the temp without piercing the casing?