21mm mahogany casings. 1-2 hours at 130 then a gradual bump every hour or two till 180* internal temp on the stick 155-160 cook time 8-9 hours.
Sent from my iPhone using Tapatalk
When I do sticks... I smoke like you do... couple hours at 110-120... then up the temp to 150 for the duration.... takes about 20 hours... I feel over 150 is too warm....
Also, I add Amesphos to my sticks...
Pasteurizing the sticks at a lower temp for a longer time is safe.... Here's a pasteurization table... Once the IT of the sticks gets to 135 for 28 minutes, they are safe to eat... I hold them at 135 for a couple hours just to make sure... As some kind of rule, meat will not get any closer than ~15 degrees of the oven temp.... temps in the smoker may be uneven... so I try to allow for that... a 2 hour hold means they only had to get to 130 to be safe... They don't case harden and stay moist... they do not fat out as they do at higher temps...
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
Unit Time
130.......... .86 min.
131 ...........69 min.
132.......... 55 min.
133.......... 44 min.
134............ 35 min.
135............. 28 min.
136 ..............22 min.
137 ...............18 min.
138 ...............14 min.
139............... 11 min.
140 ..............9 min.
141.............. 7 min.
142 .............6 min.
143 .............5 min.
144 .............4 min.
145 .............3 min.
146 ..............130 sec.
147.............. 103 sec.
148 ..............82 sec.
149 ..............65 sec.
150............... 52 sec.
151................ 41 sec.
152................ 33 sec.
153 ................26 sec.
154 ................21 sec.
155 ................17 sec.
156 .................14 sec.
157 ..................11 sec.
158 ...................0 sec.
159 ....................0 sec.
160 ....................0 sec.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.