Walton's Employee

glen that thing is awesome! kyle you don’t need an expensive unit unless you want to do large amounts of water. Honestly you could buy 2 of the weston ones and do the same/more water and still get out cheaper!

Luebke1219 https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches 3 tbsp and 1 tsp (1.28 oz) for 1 lb of meat…man that does seem high…I am going to switch from Giggawat on something i was doing later today to Habanero Stick so I can open a bag and test that.

This is a great example of trying to “improve” something with a firmware update and ruining it. Sad because it was an awesome unit. I wonder if it was a security risk or something that forced them to do the update.

Jonstotz1 Quick breakdown of Nitrate-nitrite and smoking. What we call sure cure/pink salts/cure#1 is nothing more than a mix of 6.25 sodium nitrite and the rest is just salt as a bulking agent and pink die to make it easy to identify. What happens when you add nitrate to a product is that it breaks down over time into nitrite, which then breaks down into Nitric Oxide which is actually giving the curing power. We do almost nothing with nitrate, that is for slow curing processes. Sure cure needs to be added and then the product needs to be held overnight to allow the nitrite to break down in nitric oxide and start working on curing the meat. The times it is NOT needed to be held overnight is when we add something like Encapsulated Citric Acid(ECA), Sodium Ereythorbate or Smoked Meat Stabilizer to the meat. This is because those products act as a cure accelerator, meaning that either the nitrate is going to breakdown into nitric oxide quickly (sodium erythorbate) or the lowered pH is going to render the meat safeuntil the cure is activated (ECA).

So, if you don’t add a cure accelerator it must be held overnight, if you do add a cure accelerator go right to the smoker!

Reverse sear on the new Camp Chef, have to be honest here, while I grabbed a new Ultimate Steak and Roast Rub I didn’t remember to put it in my bag, so this is just salt and pepper. Also, I am still figuring this searbox/pellet grill out, so I couldn’t leave it on the sear box as long as I normally would.

Hunter-Steve Yeah I use an Asian market as well for some of the more exotic things.

kyle I fought back against this for a long time because of that but you’re going to keep your water temp at 177 or around there so I don’t know if that makes a difference or what but it REALLY doesn’t reduce either the smoke or seasoning flavor as long as you let it smoke to 130 or so.

nelson11b This will work for polish, summer, snack sticks, really anything and it will cut hours and hours off of your smoke schedule
https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

Also, this is a good time to point out that finishing up in water will save others this same issue. https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

M. Saboe 1st, that low watt setting or whatever is pointless in my mind. I always run at full power, I think they put it in there to be able to have it qualify for some power saving thing or something. Only thing I can think of.
2nd seventeen is way too long. 21 outside temp is going to make things harder but still not 10 hour longer than a long smoke. I’m guessing a few things came into play here. Outside temp is one of them but I am guessing there was case hardening somehow. The fact that you set at 175 and it only reached 150 is beyond odd. To the point that I think you might have an issue with the PK100. I can set ours up in 20 ° and get it to 200° with minimal fuss. However, 2 qts is also beyond what I recommend. I tried to go back and pout notes on all How Tos that 1.5 is the top end of what you should use. Let me know if I missed one please!