I did my first batch of snack sticks and followed the Walton’s video tutorial to the letter. Mix was 25 pounds of 50/50 beef and pork with added pork fat to compensate for removing the beef fat, citric acid and sure gel added. I also added two quarts of water per the video directions to help in the stuffing.
Here’s my question; the thermo process took seventeen hours to reach temp. Is that due the extra water added or is it somewhat normal to take that long to reach 160 degrees?
More info that could play a part in this situation;
1-Used a PK100 for the first time and the outside temp was in the twenties, the PK100 never reached the temps as outlined in the cook temp schedule. 125/140/155/175. That’s even after setting the unit to 1250 watts. I will address this with the manufacture.
2-Used a water bowl with sponges added for absorption.
3-When set to the final temp of 175 the PK100 could only reach 150 degrees using the 1250 watt setting so after seven hours removed and finished in the oven for ten more hours.
My thoughts are the temps were too low in the beginning to aid in the drying process and adding so much extra water just made it a longer cooking process. Do you agree or is there something else I need to consider?