<![CDATA[Smoking sausages and snack sticks - temp issue]]>I’ve made some snack sticks and have had an issue with how they turned out. The issue after discussion on this board and other research seems to be temps. What happened the last time I made them, they took forever to get up to temp, the outer layer seemed to be done early, the middle was still raw.
The smoker I have (Fast Eddy PG1000, pellet smoker) has a low temp of 170. The instructions I’ve seen on here is start at 125 for an hour, 140 for an hour, 155 for 2 hours, and 175 to temp.
I’d really like to get into polish sausages, and other smoked stuff but would like to figure it out.
Thought I maybe could start them in the oven, but the low temp for it is also 170.
Any thoughts?

]]>https://waltonsdev.nodebb.com/topic/2577/smoking-sausages-and-snack-sticks-temp-issueRSS for NodeFri, 11 Sep 2026 00:37:45 GMTWed, 19 Aug 2020 17:03:01 GMT60<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Thu, 20 Aug 2020 12:14:23 GMT]]>TexLaw Yup, thank you for clearing that up!

]]>https://waltonsdev.nodebb.com/post/20779https://waltonsdev.nodebb.com/post/20779Thu, 20 Aug 2020 12:14:23 GMT<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Wed, 19 Aug 2020 23:10:00 GMT]]>macminn18 said in Smoking sausages and snack sticks - temp issue:

Thought I maybe could start them in the oven, but the low temp for it is also 170.

If you started them in your oven, you probably want to have the door cracked open no matter what your minimum temperature is because that first step is something of a drying step. You need the door cracked open to do the best job of drying.

]]>https://waltonsdev.nodebb.com/post/20766https://waltonsdev.nodebb.com/post/20766Wed, 19 Aug 2020 23:10:00 GMT<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Wed, 19 Aug 2020 22:56:32 GMT]]>macminn18
As TexLaw said, air to dry. Not familiar with pellet smokers but you could prop the lid or door to get the temp down.
If you have the means I’d highly recommend a hot water bath to finish them. Smoke to 130-135 then a170 hot water bath. Done in minutes depending on how many pounds you’re doing. Had casings starting to wrinkle in the smoker. Water bath… Picture perfect.
Good luck.

]]>https://waltonsdev.nodebb.com/post/20763https://waltonsdev.nodebb.com/post/20763Wed, 19 Aug 2020 22:56:32 GMT<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Wed, 19 Aug 2020 22:32:38 GMT]]>macminn18 I’m pretty sure Jonathon meant to say that case hardening often happens because the air is too dry.

]]>https://waltonsdev.nodebb.com/post/20762https://waltonsdev.nodebb.com/post/20762Wed, 19 Aug 2020 22:32:38 GMT<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Wed, 19 Aug 2020 20:56:45 GMT]]>Jonathon thanks for the reply. I’m a little confused, you say “it’s often tied into the air in the smoker being too humid”, but then go on to say I could add some humidity?
It’s definitely case hardening.

]]>https://waltonsdev.nodebb.com/post/20760https://waltonsdev.nodebb.com/post/20760Wed, 19 Aug 2020 20:56:45 GMT<![CDATA[Reply to Smoking sausages and snack sticks - temp issue on Wed, 19 Aug 2020 20:33:27 GMT]]>macminn18 Yeah, you can start in an oven, most won’t start lower than 150° so you can either prop the door and bleed some heat or just deal with it at 150°. For your smoker you probably had case hardening which is the outside cooking too quick, it is often tied into the air in the smoker being too humid, so you could add some humidity with sponges and a large water pal like we did here https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1597869134542

Another option is to start it in the smoker until the internal temp is 130° and then move it to a sous vide cooker. That’ll cut down your smoking times dramatically.

]]>https://waltonsdev.nodebb.com/post/20758https://waltonsdev.nodebb.com/post/20758Wed, 19 Aug 2020 20:33:27 GMT