I usually use Kraft Crumbles as they are a lot cheaper & work great for me. An easy way is to start out at 100 - 130ish for a couple hours then jump up to 140 - 150 for a couple hours then up to 165 - 170ish till they are done. I try not to go much higher than that so I don't have to worry about a "fat out"
Sometimes I will do 100* for 8 hours then bump the temp to 165 till they are done.
Here is how Nepas does a lot of his & he makes a lot of sausages if you want to try it out...
Here is my table for sticks. I use a Bradley smoker with a PID.
1. Start at 130* for 1 to 1.5 hours (no smoke or water in the pan) This gives the casings time to dry some.
2. 140* with smoke for 2 hours. I use my water pan here, keeps the casings from being to brittle during the heat PID programs.
3. 150* for 2.5 hours. Check IT of the sticks with
thermapen (from the top of the sticks) smoke opt
4. 160* for 2.5 hours, check IT again. You should see approx IT of 125-130 and may even see a stall time. smoke opt
5. 170* for 2.5-3 hours. Again check IT as you should be getting close.
6. If needed bump to 175* while checking IT. Your looking for an IT of the meat of 152*
6a. Try not to exceed 180* smoker IT or you could have a fat-out of the meat.
At times i pull the sticks at 149-150 IT and let them at room temp (no cold water) they will IT to 152* by them self.
This is how i do it. Sometimes the times are shorter. Your results may vary.
Yes its a long time but you will like the end results.
