revid We have broken this all out by weight and by volume on our Additive Conversion Chart by 1 and 5 lb batches! I am amazed at how much use those have gotten, had I known it would be that useful I would have done it ages ago.
Smoking snack sticks
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My pellet smoker is all on smoke so when it comes time to do the first part which is 100-110 with no smoke. I would have to buy an electric analog smoker and a PID to get it to stay a consistent 100 degrees for an hour. Well I have a curing cabinet I built and use. So for the first part can’t I put the sticks in the curing cabinet with a floor heater (one I already use for fermenting sausages) in it and keep it at 100-110 degrees for the first hour. Then I can transfer sticks to the pellet smoker once I need higher temps and smoke.
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Buckscent That makes sense as long as it is able to hold that temp accurately. Can we see some pics of your curing cabinet with the heat source?
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