Using Cellulose Casings and Humidity in a Smokehouse


  • Walton's Employee

    PK 100 Video

    Weekly Blog Post - Using Cellulose Casings and Humidity in a Smokehouse

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Adding Humidity To Your Smoker - We are going to be testing what the effect of adding a water pan to your smoker it by setting up a modified wet sock in our PK - 100 Smokehouse. To do this we are going to use Madgetech monitors and try to prove that adding a pan does, in fact, increase your relative humidity.

    What Projects are we looking ahead at?

    We are continuing to shoot Meatgistics University Stuff and we have one category mostly done! That might not sound like much progress but it is, in my mind at least, the most difficult category and the one that needed to be done first. So after this hopefully it will be smoother sailing and we can look for a release date of early to mid-October and even sooner if we can manage it! I won’t say we are working around the clock on this but it is our main focus!

    What’s on our Mind?

    We finally got the PK 100 review done! I know a few people had requested this so I’m glad to finally be able to release it! We love this smoker, obviously, it is the main one we use at meatgistics so we are very familiar with it.

    I am also finding more and more that I like Cellulose Casings. A skinless product might have a bit of bad name in some circles but the more I use these the more I find I really like them. I just experimented with just cutting them and not tying them. While it wasn’t perfect it saved me about 10-15 minutes of processing time!

    New Products

    While they aren’t all that new the Walton’s Boning Knives are a really good, inexpensive, boning knife that would be a nice addition to almost any home processors kit. It also helps you show of your Walton’s love!


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    @davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

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    @austin Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

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    No Problem, I understand & can relate to that.

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    Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

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