Jonathon Yeah, that is a trick. I do have another scale, so it wouldn’t be a big deal.
I also have a certified 1 kg weight for calibrating, but I guess I would need to get another one!
People who own, or are very interested in owning a PK-100 smoker.
keoni02 “Surprise snack stick is the the name of new band, called it”
Shoot, it isnt there, if you are referring to https://www.waltonsinc.com/parmesan-garlic-bratwurst-seasoning then it would be .8 of an oz of seasoning for 2 lb of meat if this was a regular fresh brat you were making but for a snack stick you will want to use that amount of seasoning to 1.6 lb of meat, or to go the other way 1 oz of seasoning to 2 lb of meat. That second one might not be 100% correct but it would be really close.
Gravity Storm twilliams is correct. I am going to make this a question thread and mark it as an answer. Depending on how far we get with a new webcaster in the next week I might make THursdays livestream about new features as there are a bunch of “new” things on Meatgistics
KillerNoms Honestly what I would recommend is to run him through this process at least once https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage so he ahs an understanding and then move on to the advanced method where you pull the meat at 130 and finish it up sous vide style https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing
I rarely every smoke anything all the way to 160 anymore, it takes too long and has a tendency to dry the meat out.