Maybe bump up the internal before pulling, that should dry it out I would think. Make a small one and take it to 175 and see what happens.

Getting ready to make some snack sticks and it seems my probe will probably just fall out because the snack sticks are a narrow diameter. I also have an instant read. Anyone have a suggestion for a timeline they have had good luck with and approximately how many hours to get close to the magic internal before opening the door for the instant read? Thanks in advance, Ken

Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.

I made one from Fine Cooking that was called Pernil Pork which usually uses a pork shoulder but had you stuff a pro loin. Let me see if I can locate it.