My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.

This is about as as easy as it gets
Ingredients are:
2 egg whites
1/4 tsp salt
1 and 1/4 tsp cinnamon
3/4 cup of sugar
6 tablespoons butter
1 pound of pecan halves

1. Get a tray to smoke almonds in. I punched small hole in it to assist in a quick smoke. Preheat smoker to 100 degrees.

2. Melt half the butter and pour over almonds. Stir very well

3. Put in the smoker and smoke at 100 degrees for 15 minutes (the PK100 adds a lot of smoke). Do not over smoke. You just want a hint of smoke flavor

4. Preheat oven to 325. Add remaining butter to 2 cookie sheet pans and throw them into the preheating oven.

5. In a mixing bowl add the egg whites and salt. Whisk this up hard for about a minute. Add in cinnamon and sugar and mix well. Pour in almonds and mix very well. Get that thick mix in all Of the and cracks on the pecans.

6. Split mix into the two cookie sheets (spreading the now melted butter all around. Make sure your pecans are spread out and lay flat

7. Cook for 10 minutes. Remove from oven. Turn over the pecans using a spatula. Make sure to scrap the bottom of cookie sheet. Lay them out flat again.

8. Repeat step 7 two more times.

9. After the third ten minute cook. Take them out of oven. Scrape the cookie sheet with spatula. Turn them over and lie them flat again.

10. Let cool for 2 hours. Then pig out

I did a 25 pound batch of the blue ribbon brats yesterday, I have to say that I am real impressed with this seasoning. In a word it is EXCELLENT! - Highly recommend you give it a try if you have not already. I added a little high temp cheddar.

Did 16 pounds this morning. Mighty fine vittles for those who get my Christmas baskets.

PK100 set to 88 degrees. Apple wood.

Yeah man!

New sawdust storage

For nine 1/2 pints

• 3lbs Jalapenos
• 2 Cups Apple Cider Vinegar
• 6 Cups of Sugar
• 1/2 tsp Turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic
• 1 tsp cayenne pepper

• Slice 1/8" to 1/4" rings and set aside
• Bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper.
• Reduce and simmer 5 minutes.
• Add in the pepper rings and simmer exactly 4 minutes (stir them to coat rings)
• Remove pepper rings into jars
• Bring to a boil the syrup - Boil hard for exactly 6 minutes
• Ladle over slices
• Remove air from jars
• Clean jar edges and seal
• Water bath can these for 10 minutes for half pints and 15 minutes for pints.
• Allow to mellow for 2 weeks to a month

Eat and enjoy!

Smoked a ham

Happy Veterans Day to all who served this great nation. This day on the 11th month, the 11th day, the 11th hour, 1918 ended hostilities in World War I.

Be safe

glen
That is perfect. I got to do it now too.

No bags are necessary

gChart

Meatsweats - I noticed you are teamless. My recommendation is TEAM BLUE - go to your settings, edit your profile and select team blue.

Also recommend putting in a bag of low temp cheese - Sooooo good.

Most of the seasonings come for 25 pound batches. Just add a bit more fat - 1/2 pound, then just half the seasoning. I do this often, then vacuum seal the remaining seasonings for a future 12.5 pound batch. I use the VERA scale to ensure exactly half.

M. Saboe
I also agree that the Sous Vide method of finishing to temp really works well. In fact its my new thing. The PK100 imparts so much smoke flavor, that I no longer finish in it. Placing them in a sous vide bath does not lose the flavor of the smoke.
If you feel that there might be an issue with your smoker give this guy a call. He was very helpful to me when I was getting started with my PK100.
Bill Rink
Account Executive
PS Seasoning
Pro-Smoker & Roaster
800-328-8313
920-370-1684 cell
563-359-7967 Hm Office
billpsseasoning@aol.com

kyle . I do a lot of deer and elk here in Colorado. I mix in some strips of smoked bacon before I grind. Usually does the trick. I Also really like using the Waltons Jalapeno Patty Mix for some heat. Just be careful, the stuff is hot. Package says add to 6 pounds. Better use 10 pounds / pack. Excellent burgers.

Were the dampers open? I did an experiment this winter with mine. I did it outside at 6 degrees F in the snow. Still heated right up.

processhead - Very Nice