casingstuffer We add water pans to pretty much everything we do in our Pk 100 smoker, what @Boudreaux says is correct, the best time to add it would be after the drying cycle has run but if you were to add it right away that wouldn’t be the end of the world. While the water pan does add humidity it is not going to add much, especially around 120° which is where your first hour should be. Adding a water pan might only add 5% additional humidity to your smoker but it is still worth doing!
processing in the dark podcast
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I am truly touched by the reception of my podcast with Jonathan and Austin. Thanks to all. Not totally sure on how to post and all. I saw a message by Tex77 about the andouille and stuffing it into the casing. I use either the .5 inch or the .75 inch plate to grind the meat. If you perfer you can cube it into 1/4 inch cubes but that takes me for ever. I use larger than normal casing. I think like 42 milimeter casing and a Waltons 11 pound stuffer. I have no problem getting it stuffed and hung. Just working with the temps, smoke schedule, and taking notes to that when I get it right I can duplicate. Boston butt is relatively inexpenssive to experiment with. I’ll get it right one day. Again thanks to all for kind remarks on the podcast.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
no_eyes_processor Thanks for the info!
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no_eyes_processor I enjoyed the podcast, glad to have heard your story and about your accomplishments.
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