911 HELP - pk100 snack sticks
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Mschmidt it could have come into play if you didn’t get good enough protein extraction. Is there a lot of fat in your drop tray? If the meat fats out it is going to take longer to cook. You’ve added as much moisture as you can so it is not that. If you have the ability I would pull them and finish them up in sous vide style like we have been doing. Get a container of water at 172°, you can do this with a sous vide machine or with something like a turkey fryer and then put them in the water. Depending on what your IT is it could take as little as 20 minutes to finish them.
9 hours is too long, something is off either with the smoker or somewhere in your process. Do you have a calibratable thermometer? Might be worth checking to make sure that A) your probe thermometer is working correctly or B) make sure your PK100 is actually as hot as it says?
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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.
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I think laying product out on racks horizontally does affect air/heat flow through a smoker compared to hanging vertically. Agree with checking your PK100 temperature probe against another known to be accurate thermometer just to be sure.
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Mschmidt I do agree with processhead that it could affect the airflow. When I make jerky in the smoker I leave a square in the middle of each screen about 6" x 6" to allow for proper airflow. Were your sticks taking up all the space on the racks? Unless they were jammed in there on each “row” then I wouldn’t say this was the main cause. Sticks are pretty thin and they should finish up quickly even without ideal air flow.
So, no fatting out and your thermometer is good. If you are going to continue doing this I would recommend that you get a prober thermometer that can be left in, as you said opening the door is setting you back significantly. Doesn’t have to be an expensive one at all, there are a few models out there in the $20 range.
What were your dampers at when you were at 175-185, you mentioned it in the leading up stages but not that.
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Mschmidt this is what we use
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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.
Mschmidt im surprised none came with the unit. But i bought my unit direct from the manufacturer so maybe i conned him into throwing them in with the deal, dint remember. Mine came with 6 and i bought 4 more. Mine are aluminum and are a triangle looking so they dont roll.
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Mschmidt im surprised none came with the unit. But i bought my unit direct from the manufacturer so maybe i conned him into throwing them in with the deal, dint remember. Mine came with 6 and i bought 4 more. Mine are aluminum and are a triangle looking so they dont roll.
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twilliams we bought directly from manufacturer as well but to cyber Monday price. It did not include any v grooved rods for hanging
Mschmidt you bought your smoker right in Iron Ridge Wi from Vortron/ProSmoker?
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Mschmidt Just an fyi. If you look in the wood trim department they have triangle shaped wood trim you can get by the foot at Home Depot or Lowes.
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Mschmidt wow, small world…lol
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