Had to stop smoking

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Original poster
Aug 5, 2022
I was making a batch of sticks today and ran out of time when the sticks went into stall at 138゚. I let them sit there for about two hours but had to leave the house so I turned them off and stuck him in the fridge. How awful will it be if I start heating them up again to reach an internal of 152?. Not sure if it matters but they are venison with beef fat in natural sheep casing.


SMF Hall of Fame Pitmaster
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★ Lifetime Premier ★
Nov 12, 2010
At 138F for 2 hours, the sticks are done...
Below is a pasteurization table for non intact meat, which ground beef, pork etc. is... 58.9 minutes at 138 fully cooks the sticks... 138 is what I cook my stuff to... Comes out moist and delicious... Enjoy....


Fueling Around

Master of the Pit
★ Lifetime Premier ★
Dec 10, 2018
MN summer, FL winter
Dave has you covered.
I use the pasteurization table (a different one for intact meat) for cured pork loin and it comes out fantastic at 140° F.
Give it a try and see how it tastes to you.
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