Thanks for the quick replies guys!

Thanks Jonathan, I threw them in the oven @ 180 and got them to 160°. I was taste testing along the way so I think we’re all good. Thanks for your help!

Hey folks, I recently was given some venison summer sausage that was made by the Bavarian Sausage Co. up in Madison. Im not sure how to describe it other than it was a little drier (in a good way) than stuff I’ve made and it was pretty dang delicious. Has anyone had their summer sausage and can reccomend how to get mine closer to their product? I typically make H and jalepeno from waltons, and while they are both good, when I make them they aren’t brag about it to your friends good. Thanks!

Thanks for the quick replies guys!

Hey folks, today I made a batch of pheasant snack sticks and put them into the smoker about an hour ago. However I just realized I completely forgot to add in smoked meat stabilizer as I typically do. They have been in a 125° smoker for approximately 45 minutes at this point. At this point is there anything I can/should do to ensure a safe product? Thanks!

Thanks Jonathan, I threw them in the oven @ 180 and got them to 160°. I was taste testing along the way so I think we’re all good. Thanks for your help!

nmac54
This is what the insides of the undercooked ones look like, they are very spongy to the touch and not as firm as the ones I know hit 160°. I did a 12.5 lb. batch, and cooked them in an upright lp smoker.

Hello, yesterday I made snack sticks using honey bbq seasoning, sure cure, smoked meat stabilizer, and sure gel. I stuffed and smoked them right after mixing. I took them to an internal temp of 160 then into an ice bath and into the fridge overnight. However today when I was cutting them to size it seemed like some were not fully cooked. I temp probed a few of them, but inadvertently didnt check them all. Could I cook the undercooked ones to temp in the oven now or just cut my losses and try again? Thanks