Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

Jonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon yes i have the SS, I have not learned anyway of being able to reset to a factory temp. Mine also does not beep. I give this gentleman all the kudos in the world being able to do this blind. Quite amazing and remarkable.

Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless

AdamCA

rutnbuck i always do 50% venison-50% 80/20 pork trim. Turns out nicely and extends my meat blocks. If i dont have 80/20 i will use 25% straight pork fat.

I am looking at you the same way your wife did with these questions, then came actual answers. Mind is blown. Just goes to show how dumb i am just being a maintenance technician and occasionally play with meat.

badfire2625 well heck, order me a couple of them…lol

genex and if that is excepted per code by your state and local regulations than all is good. I would have done it differently but nontheless looks like a nice spot to do all your processing

Bought these wieners from a well respected meat market an hour from my house. They are constantly busy all day long. Its amazing the amount of fresh meat they have in their cases. These were beautifully stuffed into sheep casings, for the life of me i have no idea how they get them so perfect. Real nice snap but darn near zero flavor. Such a disappointment.

Menuchah Meats i dont have the pk100 i have the 100SS. Either way mine is on wheels so i just roll it out of the garage to smoke.

waltp that is correct

cdavis you need to go in and crop it to make it a smaller file size i believe. That is the root problem, file is too large

Deepwoodsbutcher the pk100 is a 110 volt electric burner capable of running 625 watts and 1250 watts. Costs $1700, not sure what your considering a big investment or what your price range is.

Food for thought…the pk100 is worth more than what it costs. How many smokers does one buy in a lifetime compared to the pk that will never fall apart. Sure there are some consumables that may need replacing at some point but the shell will never fail. I may be bias as i paid $8500 for mine. My motto…ya get what ya pay for.