keep the starting temps low.Has anyone cooked their snack sticks at 165F from start to finish? Results?
165*F the entire time and you will likely get some fat out. Did you use beef or pork fat?
Yes, beef fat does have a higher melting temp., but too long at 165*F could cause issues. If you choose to do this, I'd watch the internal temp, and once it reaches 136*F, start a timer and pull them after 45 minutes. The internal temp. will surely have risen a little more, but in either case the sticks are cooked as per the USDA pasteurization charts.This is my major concern. Beef only.
I agree with pasteurization. However, I would just push them up closer to 150, this is a texture thing for me, but that said, I agree that 45min after reaching 136* you can pull them regardless, I just like them a little more done with beef or poultry. Pork I pull at 145*.Yes, beef fat does have a higher melting temp., but too long at 165*F could cause issues. If you choose to do this, I'd watch the internal temp, and once it reaches 136*F, start a timer and pull them after 45 minutes. The internal temp. will surely have risen a little more, but in either case the sticks are cooked as per the USDA pasteurization charts.
But I do agree with Rick....if you can start off lower temp. it is best.
The extended time at temp. is my concern here.......when stepping up temps. I would agree with you.....I agree with pasteurization. However, I would just push them up closer to 150, this is a texture thing for me, but that said, I agree that 45min after reaching 136* you can pull them regardless, I just like them a little more done with beef or poultry. Pork I pull at 145*.
Now we are arguing over the detail of quality. At that I 100% agree with you, however, lots of members don’t want nor need to pursue that level of quality. So the question is, what works. Then if they are interested to go up to the next level we can push those methods, but those upper methods aren’t for everyone.The extended time at temp. is my concern here.......when stepping up temps. I would agree with you.....