Cooking snack sticks in oven
Luebke1219 ARGH I wrote a long statement and then like an idiot I navigated away and it is gone…okay, most important parts of what I wrote:
-Trust YooperDog he knows what he is talking about (just look at all his badges)
-We stabilized our top rack at 120° in an oven that did 150 here is video https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven
- so if you want you should be able to prop and get down to 140° which will be okay, not great but ok.
- seriously consider finishing up in water once the internal temp of your meat is 130 another video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/