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Checking internal temp.

post #1 of 4
Thread Starter 

In making the trail bologna and summer sausage, i would just push my digital temp gage into the end of a log of meat, but I was wondering or asking for any suggestions to check IT on snack sticks.  Same process? just push it in the side of a stick, since i plan to make one continues stick, then cut it into pcs. when done. Or I guess i could make the sticks in sections and check the IT at the end of several sections.

post #2 of 4

yep,, I would do a couple checks when done,,,  what kind of thermometer are you using??

 

A full smoker is a happy smoker 

post #3 of 4
Thread Starter 

I have a NSF digital, not as fancy as most of you fellows use, but it's digital got it at the local restaurant store.

post #4 of 4
I think either way you'd be fine, like DS said.... do a couple checks ! Also, just my two cents but make sure your therm is accurate !
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