smoking temps

[lake side]

just curiuos as to what everyone is taking the internal temps when smoking pepperoni or equivenent? There is a ton of websites out there but all state something diffrent.

The batch of pepperoni I made today I smoked it At 180F for 7.5 hrs with an internal of 134F when fininshed.


lake side........

[sunsetrider2011]

Neds to be 168 degrees internal temperature,, for me it would be 200 degrees 1 shot of smoke then finish, 2hrs to 3 hrs tops

[Piker]

Remember you are smokong the product not cooking it. I use cure #1 so i can smoke or dehydrate a long time. I never go over 150F on anything. I use the rule if it bends but does not break its good. I use whole muscle meat and it takes 4 hrs. in a dehydrator set at 150f. Piker

[buckmaster]

Originally Posted by lake side

just curiuos as to what everyone is taking the internal temps when smoking pepperoni or equivenent? There is a ton of websites out there but all state something diffrent.

The batch of pepperoni I made today I smoked it At 180F for 7.5 hrs with an internal of 134F when fininshed.


lake side........

180f is a good temp; internal temp should be atleast 160f

[Samhael]

Haha I was hoping the thread had pictures of smoking hot temps from work...

oops

[omega50]

pull at 152F will carry over to 156F

[mooseknuckle]

Originally Posted by Samhael

Haha I was hoping the thread had pictures of smoking hot temps from work...

oops

Anyone would could make that mistake.

[192 whitey]

Originally Posted by buckmaster

180f is a good temp; internal temp should be atleast 160f

X2 should take around 3 hrs.

[icefever]

You should be cooking to 160 degrees, as that is what is required to kill E-coli

[rookiemoosehunter]

When I took the sausage making course at CTR, the instructor said 162F and thats whats in the manual we got.

[marauder11]

I was always told 160 F. Remember too that if you go to hot like 200 F for too long you could fat out your meat. I always start out with my smoker at 145 F pre heated. I let the meat hang with dampers full open for an hour or till its good and dry to touch on the casing. After an hour i raise it up 10F then 10F every hour till i get up to 180F. I use a dual probe thermometer to get a better idea of the temps in my smoker. Once i get to 160F i pull it and give it an ice bath. then hang for an hour or two. Rytek Kutas book from the sausage maker is the best book i have read on this stuff.