Parksider and rich LOVE this group for their Honesty and experiences. It is an invaluable resource.

Jonathon. Got some dowel rods and have some in the pk100 now. Hoping they cook faster

LOL…he looks so young And WOW that tape machine looks like a huge time saver. Guess I might be sold on it now. All I have to do now is find the coupon code for 10%off and free shipping from the September Podcast… Thanks for the help Jonathon. Really enjoy you and Austin on the podcast and your honest feedback/review on products.

Please share your canning recipes when you have time. Want to can more this year and try new recipes

twilliams yes I did.

Fat_Bob good to know. Thanks

Jonathon. Got some dowel rods and have some in the pk100 now. Hoping they cook faster

twilliams we bought directly from manufacturer as well but to cyber Monday price. It did not include any v grooved rods for hanging

I closed the dampers at 155 and left them closed. I left space between sticks, about an inch. Will definitely be getting a probe thermometer. I think next batch I will get some Dowels and hang.

I think we got good protein extraction. NO fat at all in drip tray. The snack sticks look good and we can’t ‘push’ out any fat like your one video shows nor do we see fat on the outside ring of sticks(between meat and casing). We cut our sticks and laying them on the racks vs hanging them. We do not have a thermometer like the Meater or anything similar(need to purchase). So I am using Walton’s Waterproof Quick Read Thermometer. Of course that means opening the door and pulling out a stick and closing door while checking the IT of that stick(I know not ideal). We check about 5 different sticks from various locations. I have checked that thermometer against another meat thermometer I have and they read the same. I have not checked the PK100. It is the 1st time we are using the PK100 so hoping it is accurate from factory.

Did not boil water, but hot out of tap. Used 2 automotive sponges. For the Willie’s snack sticks 25lbs of meat and 2 quarts on water.

We did not use a cure accelerator or binding agent. Would that cause a longer cook time?

Question- in meatgistics video on cooking sticks Austin said snack sticks should cook in 4-5 hours. It is taking us 8-9hours. Here is what we aredoing.
1st time doing snack sticks and using pk100. We are choosing to use pk100 without smoke due to extreme outside temps so pk100 is in our basement. 125 for 1 hour open dampers, 140 for 1 hour(added water pan) dampers 2/3. 155 for 2 hours closed dampers. 175 for 4 hours IT only 150 so bumped up to 185 for 1 hour. Finally got to 160. Ice bath for 10 minutes and then set for 1 hour before refrigerator. Tastes awesome, some wrinkling of casing but not bad. Length seems really long…thoughts and suggestions.
Also how much space do you leave between sticks? We cut to length and set on racks with about 1 inch separation but not getting even 25 lbs in pk100.
We have another 50 lbs to do.