I am somewhat confused on cooking/smoking internal temps. Is there a chart for this? I’m talking mainly about snack sticks, summer sausage, bologna, kielbasa-smoked sausage and hot dogs. I’ve seen from 152 to 165 degrees F. Thanks

South Haven, KS. checking in. I have processed my own venison for years (ground, steaks, roasts and jerky) but am just now starting to make some snack sticks and brats with ring bologna, sausages and kielbasa on my radar. Have used Walton’s for years even before it was Walton’s and found their service and products to be first class.

There is a seasoning pack for pumpkin brats at PS Seasonings and Spices.

Bruce56BB one thing to look at is if any of the hogs were boars or possibly cut late. They can give off a strong taste in fact old boars are sometimes condemned for it at slaughter.