casingstuffer last edited by
I learning the process of making snack sticks and smoked sausage. My electric smoker has a water pan. How and when should this be used in the thermal process for making snack sticks or smoked sausage?
AdamCA last edited by
You would use it after your first hour of the Thermal processing. The first hour is your “drying” phase, you could wait longer to introduce the water pan if needed though.
@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!
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.