• I am somewhat confused on cooking/smoking internal temps. Is there a chart for this? I’m talking mainly about snack sticks, summer sausage, bologna, kielbasa-smoked sausage and hot dogs. I’ve seen from 152 to 165 degrees F. Thanks

  • Team Orange Walton's Employee Admin

    djtcds
    What you are looking for is Appendix A from FSIS/USDA.

    There is a temperature chart there that can be used as a guideline for what temperature to reach and for how long that temperature must be maintained.

    Many recommendations are for cooking to 160 or 165 F as a safety precaution to make sure you hit “lethality” and kill bacteria that could be present in your meat products.

    160 F is what I would consider to be a best practice for cooking met products in general, but depending on what meat you are cooking, it may be acceptable to cook to a different temperature.

    Let us know if we can help answer any other questions!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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