Trying to get more temp uniformity, I added a 2nd convection fan to my smoker have one on top and one lower back and that with a pan of hot water and auto sponges on shelf in front of lower convection fan looks like as good as I am going to get to make a picture perfect product. my 78 mm summer sasuages only had 5 degrees temperature difference in the batch from top to bottom of the sticks. On the other hand with my snack sticks and the very long length, I was worried and when they got to 135-140 I finished them off in a hot water bath at 160-170 and in a very short time I got them up to 160 and perfect appearance. First time for hot water bath and it worker great.

Living up here we have lots of IPA’s but my preference for beer is and imported beer Rolling Rock in bottles, just wished we could get it in draft. The Other necessity is 16 ounce, 4 finger Gin and Tonic with extra lime in a large mason jar to combat the malaria from mosquitos and prevent scurvy

Was talking to a buddy back in Ohio who makes lots of sausage and he was telling me about a product he uses in all his cased products, It’s called Hawkins Eliminate V, its some kind of liquid vinegar antimicrobial. Anybody had any experience with it??

Almost ready to try snack sticks need professional opinions my smoker is pretty well temp regulated, should I try to finish my sticks off in smoker or should I do water bath as I have never done that before but it looks pretty simple, just put them in large pan water get temp to 160 AND WAIT TILL STICKS 156??

DAVE

@Austin
For me 12.5 is the best as my normal recipes are all 25 lb.

when it comes to weighing out spices and cures etc, I have a set of scale weights that I check my scale with occasionally to make sure it is accurate and calibrated, just because it is new and digital does not mean it is accurate and with the minute amount of cure we use for a 25lb batch of sausage I feel that it is important.

@twilliams
the problem with 12.5lb batches is you would pay as much for it as you do for the 25 lb batch and I have been just doing what Blackbetty does and thoroughly shake up the 25lb package and divide it in 1/2 and save the rest for later. I hopefully will get my 2nd convection fan installed in my smoker today and get on to making snack sticks later this week. I am still wondering if in need to go to a hot water bath to Finnish off Snack Sticks since they are so small diameter and a long large wide mass in the smoker ??

AWSOME JOB, PICTURE PERFECT

Got my snack stick supplies ordered Friday and received shipment Monday in the mail. Unheard of to Alaska!!
Thanks for support

I bought some knives years ago for my thunderbird #12 grinder and they were too thick and would not let the auger turn, I never got around to grinding the sholders off to let them work. I am contemplating purchasing a #32 butcher series hopefully they get the issue resolved.