Inch to 1.5 hog I would call it garlic sausage. I wanted to eat it cold. I plan to test my thermometer on Saturday and try to heat a piece to 160 f again to see if it makes a difference.

Let me give you some more information. I used the venison recipe in smoke house design book. Dried casings smoked for 3 hrs at 140 f slowly raised temp to about 160 during the process. Rhen raised temp to 175 to 180 to cook. I pur the probe in before smoking and when internal temp was 160 I stoped s...

Has anyone had problems with there redi check meat probe conducting heat in to there sausage