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Whole game birds are safe cooked to a minimum internal temperature of 165°f as measured with a food thermometer I still have some backstraps in the freezer (average to smallish size) Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast

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For reasons of personal preference, consumers may choose to cook poultry to higher temperatures After you hit 152, remove them from the pit and shower with cold water or dip them into cold water to let the cooking process stop. Ground meats and other cuts of game meat should reach 160°f

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A second principle is that the closer the temperature of the food product during storage is to freezing temperatures of 28 to 32f (freezing point, which depends on salt and sugar content), the longer the shelf life

Yeasts and molds can grow at temperatures as low as 14f Bacteria can grow at 23f. I use a maverick temperature probe for the internal temperature check and a digital laser point temperature probe to make sure the smoker is a the temperature shown My mes has always been right on or very close to the displayed temperature and does not vary much when reheating

I do a full smoker of snack sticks or 10 pounds of meat. It took almost 24 hours for the internal temperature to get to 160° The 5 pound batch went much quicker in about 8 hours I have read different things about the desired internal temperature of summer sausage or other sausages

I’ve read 160 degrees, 155 degrees and 152 degrees

I just received the book by rytek kutas and have started to. I read various viewpoints regarding the correct temps to smoke venison snack sticks A lot of people say to start out cool and work up to around 180. I have a batch of venison snack sticks smoking right now

The int temp hit 129 and then stalled out for over an hour The int slowly got up to 136 and then started going down Smoker temp has stayed the same and i am using my maverick to monitor Has anyone ever experienced this before

To slice and eat without further cooking, what temp can i pull a fully cured loin, (now canadian bacon after smoke) safely

I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by. Each 30 minutes thereafter, bump the temp up 10 degrees until you hit a pit temperature of 170 degrees Then let the sticks or sausage cook/smoke until the internal temperature of the sticks/sausage is 152