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HELP! How do I check internal temp on SS?

post #1 of 3
Thread Starter 

This is probably one of those questions that has all you smoker guys out there laughing your butts off, but, seriously...How the frick do I check the internal temp on a stuffed summer sausage? I'm only making a couple of logs of two different recipes, about 10-12 lbs total. All my "instructions" say to stuff and seal the casings, blah blah blah, and smoke to internal temp of 150ish. From what I've read, I'm not supposed to puncture the skin of the casing, so, how the heck am I SUPPOSED to check temp? Need some help guys...PLEASE!

post #2 of 3
Quote:
Originally Posted by OzarkMomX2 View Post
 

This is probably one of those questions that has all you smoker guys out there laughing your butts off, but, seriously...How the frick do I check the internal temp on a stuffed summer sausage? I'm only making a couple of logs of two different recipes, about 10-12 lbs total. All my "instructions" say to stuff and seal the casings, blah blah blah, and smoke to internal temp of 150ish. From what I've read, I'm not supposed to puncture the skin of the casing, so, how the heck am I SUPPOSED to check temp? Need some help guys...PLEASE!

:ROTF:ROTF:ROTF You poke the skin.:ROTF:ROTF:ROTF

 

Happy smoken.

David

post #3 of 3

Estimate what "half-way in" will be on your meat probe.

Then hold the tips of your fingers there when you poke it straight through from the side.

Stop when you get to your finger tips. Now you're in the center.

 

Don't stick it from the end, or you'll have a hole in all those slices.

 

 

Bear

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