www.sausagemaking.org

I just tried to make salami cotto.
I used high barrier casing. I was boiling it and when I went to check the internal temp, I inserted the thermometer and it hadn't reached the temp of 71. I wrapped it up in cling film to stop the water entering and the casing had split.
How can I check the internal temp without the casing splitting?

I was thinking to untie one end. insert the probe and then re tie.
There must be a easier way.

you can get a needle type probe and seal the outside of the cling film with weather strip that you stick the needle probe through, this works for watertight core temp for sous vide.

I have a needle type, it is about 3 or 4 mm thick. What is weather tape?
Can you please explain a little more please. I'm slow!!!

at the home store you can get self-adhesive weather stripping like for sealing cracks around door and window closures. Then, you apply the tape to the outside of the package, and stick the probe thermometer through (and typically leave it in). It's effectively watertight.

It's discussed a bit here
http://forums.egullet.org/topic/146992- ... e-cooking/

I'm going to give it another go today.
So from what I have read, I apply the tape to the casing then place the needle through both and it "should" be water tight.
Fingers crossed.
I will post the result.

Good luck, Kevin!

The casing has split again
Could it be that I am over stuffing it?
I was wondering if I could it in my ECB smoker instead. This is the recipe I am following...
http://lpoli.50webs.com/index_files/Sal ... to%202.pdf

The bonus it that the weather tape worked!
It is splitting from where I had inserted the needle. I am using high barrier casing (5 layers).

Third time lucky, I'm going to try again. This time I will cook it for the same time but without inserting the thermometer. Also I will try putting it in the smoker (without smoke) and see what happens.