temperature guide

[Ethan Soland]

Again, new to this site but find it very informational! Your help is appreciated.

I was wondering if anyone could point me in the direction of a chart that includes cooking temps and times for smoked food. Does one exist? I'm looking for something that would include approximate cooking times and temps? I don't want to make other sick :)

We usually smoke the following each year:
smoked venison ring sausage-
smoked venison brats-
smoked venison summer sausage-
smoked venison hotdogs.

I'm mainly interested at what temps I should be smoking at and at what internal temp I should be pulling the meat.

My dad has done this for years but has often relied upon memories and guesses as a guide. I'd like to be a little more exact.

thanks so much!

 

[jimmyinsd]

from what Ive read, 155 seems to be a general consensus, but I have seen as high as 165 listed by some, although I am not sure how to get it that high if they say not to run the smoker over 175-180 to keep the fat so I am guessing 155 should be good as long as it reaches and holds that temp for about 15 minutes.

there really isnt a set temp, its more of a combination of time and temp. the lower the temp the longer the time required to achieve a safe product. of course these are all talking internal temps and it has to be consistent across all pieces of meat in the cooker.

 

[indaswamp]

https://www.smokingmeatforums.com/media/2015-12-24-ground-meat-pasteurization-table-001-jp.442838/

 

[Ethan Soland]

thanks !