I waited a long long time to join but it’s easy to see Jonathon is the "Helpful 1 " . He’s the one who responds and sends me stuff. Dwayne

I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy

PapaSop Thanks for the reply’s. It’s what I was thinking but wanted more opinions. Did some Sticks today with the use of Carrot Fiber and the Walton’s recommendations of heat/smoker steps. Worked great, but I forgot to add the water pan until only about 2 hours left. They still came out way better than my previous stocks. Haven’t figured out the picture attachment so just trust me. The Walton’s way Works. Dewey

During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.

Sarah I have had success using a 2 quart zip lock bag 3/4 or less full of jerky, 2 absorbent water wetted paper towels, then wringing out as much of the water as possible by hand, straightening out the towels and slide them down one side of the lightly jerky filled bag. Seal and put into the fridge for 2 - 3 days before opening. The dry product will absorb moisture from the towels slowly. Repeat until desired moisture conditions are achieved. I’ve done the also for dehydrated fruit when it got to dried.

I will use my smoker And my grill all winter long here in North Dakota, I use cardboard from appliances/furniture shopping. The Boy Scouts use them too for overnight below zero camp out huts to earn a Zero Hero Badge. Dewey

Austin Deweymeats here. I have a question about GRUOPS. Just wondering what the purpose is. I joined Masterbuilt hopefully to get topics related to ownership and tips to pass on to fellow users. I guess I missed out on how to access these messages, even if it’s Green Egg info. Instead, all I find is the same messages, almost same as before any group was started, Blue/ Orange or whatever. Short story, what’s the purpose? Thanks in advance for conservative reply’s.

Hey guys I have had great results with using jerky seasoning meant for whole meat to season ground jerky. I use 1.2 times the recommended. This idea is not mine, I have to give credit to Shore Lunch Jerky Seasoning kits. It works !

I did my first batch with 80/20 pork butts, 3/8 once ground, hi temp cheddar cheese at 1 to 10 lb rate, stuffed in 30 mm. Smoked with apple to about 145 deg to be finished on the grill. Mummy tasting seasoning.

Thanks for the info. I will order some SureGel and clear casing for my next adventure. Looks like 32mm is available for the small orders. Cheers, Dwayne

How can I reset Gleam?

YooperDog I believe no setting changes on out phones are the problem. Gleam just took the fun out of the contest and added more frustration to our routine, “one more thing I can’t do anymore”.

Gleam is keeping me from registering for the monthly drawing. Keeps asking me to log in then tells me I am already logged into Gleam ? Been trying for several days. Using my IPhone as I have done for several months. Just started after last months Give Away Webcast. Thanks guys

Thanks to everyone for the conservative replies. Yes the heats and the product was a success, I used my cold smoke attachment for the smoke input. I believe the element was never on long enough to ignite the chips with the step smoke schedule in the hot ND day. Thanks again for the good input from everyone. Dewey

This is a great way to try out the GROUPS to see if it actually works. I’m in Blue and Masterbuilt. When it’s 80 degrees out trying to make Snack Stix my electric would not get the chips to burn. Using the tried and true smoke schedule, 120, 140, 150, 170 degrees the unit would not get the chips smoking so I had to use the add on unit smoker. Have you other guys with electric smokers run into this issue too or is it my unit. The added cold smoker worked fine, just looking for constructive comments and expert opinions. The Maple Bacon Snack Sticks turned out great. It’s fall tomorrow so this shouldn’t happen until next year.

I did my first batch with 80/20 pork butts, 3/8 once ground, hi temp cheddar cheese at 1 to 10 lb rate, stuffed in 30 mm. Smoked with apple to about 145 deg to be finished on the grill. Mummy tasting seasoning.

Now that I have committed, I have a logical complaint. When I click on my profile while not logged in there’s an disgusting colored dot on my picture showing I am “away “. That color should be changed. BLUE would be awesome. Thanks in advance. Dwayne

Now that I have committed, I have a logical complaint. When I click on my profile while not logged in there’s an disgusting colored dot on my picture showing I am “away “. That color should be changed. BLUE would be awesome. Thanks in advance. Dwayne

Now that I have committed, I have a logical complaint. When I click on my profile while not logged in there’s an disgusting colored dot on my picture showing I am “away “. That color should be changed. BLUE would be awesome. Thanks in advance. Dwayne

Now that I have committed, I have a logical complaint. When I click on my profile while not logged in there’s an disgusting colored dot on my picture showing I am “away “. That color should be changed. BLUE would be awesome. Thanks in advance. Dwayne