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Sunday I smoked 30#of beef and pork snack sticks.I know some of my sticks made it to 160IT.But some I'm not sure of,just by the way they look.Would it work if I fired up the smoker again or the oven even and reheated them to make sure the temps are right.I don't want to melt the grease out of them so would there be a preferred way of doing this without drying them out too much?Thanks for any thoughts on this,I just don't want to be eating under cooked pork.
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I am assuming they were cured? As any smoked sausage should be. Err.. caveat...HOT smoked/cooked being the exception. But..the bennies of the cure are gone now. Have they been kept cold? You could bring back up to 165 at this point...but the fat will melt out.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
they have been in the fridge at 38degrees.They were cured.Does that mean the cure is not going to work once they are cooked?Comment
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No expert here, butt I would say if the cure was able to "work" (given the proper resting period 24 hours) & some got cooked to 160* I would think the rest should be safe if they made it over the 152 degree range?
Curious on others thoughts also.sigpicComment
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Once brought thru the smoking cycle, the cure has been converted to nitrous oxide and has expired. It's a time/temp thing. Your meat is no longer under the protection of the cure. Now... you could reheat quickly..then chill and keep them cold...OR dehydrate. But that dehydrate is risky.Originally posted by rdemler View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I think I'll try the reheat quick and cool them method.Thank you both for the info,I appreciate it. RDComment
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Well,I just finished reheating my snack sticks to guarantee the right temp was reached.Ran smoker up to 180 layed the sticks horizontal instead of hanging them.A little over 2 hrs later they were all at 165-170IT and I lost surprisingly little grease from them.Right into a cold water bath and then the fridge for the night.Thanks for the responses they helped. RDComment
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Nice save! I always refrigerate and usually vac pack anything cured. Prolly dont have too, just do. How 'boot some pics? Did ya get any?sigpicComment
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I did'nt think of pics this time but I will get some pics when I get them cut and ready for vacpackin.Comment
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Originally posted by rdemler View Post
I was a little late getting here, and I got a little worried when I saw you said you were going to "reheat quick". (thought you meant with higher heat)
Then I saw you used 180˚ smoker temp----I would have suggested 190˚ or less until you get them all to around 160˚, so you didn't need my advice.
Great save!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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thanks bearcarver,I always need advice.Comment
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