internal temp of veni sticks

[backtroller1]

What temperature are you getting your venison meat sticks to. Been seeing anywhere from 150-165 degrees. 165 and the sticks seem to be getting a little dry.

[reinhard1]

the "safe" zone for solid beef for example a steak or roast would be 145 deg. once you grind it up it goes to 160 deg. so there would be my zone of comfort as far as ground venison or beef. ground poultry or poultry by the piece [drumstick, thigh, or breast] would be 165 deg.

dryness could also be in the amount of moisture used as well [fat or water added for example]. good luck.

[loosegoose]

I take them out anywhere from 155 to 160. As long as you use cure in the mixture there is not need to get them to 165.

[bak2MN]

Everything I read and did was 165.

[reinhard1]

i pulled my summer and kielbasa at 163 and they turned out fine. anything ground i tend to keep it until that area. like i said earlier, if something turnes out dry, it may be of course that the product was left in the smoker too long or it also may be that not enough fat/moisture was used. good luck.

[backtroller1]

thanks for the quick replies, I may have to add a little more fat to the sticks and keep it at about 165.

[bak2MN]

My wife was reading the info and when it said 165 well that is what i needed to be at being she was there helping (watching)!