Had to stop smoking

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keahunter

Newbie
Original poster
Aug 5, 2022
24
25
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.
 
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....


1678540870547.jpeg
 
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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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....


View attachment 659768
Dave was this a misprint and should have read 14 min. Trying to figure third column (time for 5.0 log reduction).
 
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