<![CDATA[First run in the PK100]]>Well I got my hickory sawdust. So it’s time to try out the PK100 for the first time. Doing 12.5 pounds of willies snack stick with hi temp cheese. I got a killer protein extraction. Drying period has now commenced. I’ll add to this post later with final pictures.
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]]>https://waltonsdev.nodebb.com/topic/2754/first-run-in-the-pk100RSS for NodeThu, 10 Sep 2026 22:32:54 GMTSun, 04 Oct 2020 16:32:10 GMT60<![CDATA[Reply to First run in the PK100 on Mon, 13 Dec 2021 14:18:22 GMT]]>lkrfletcher those are some great looking sticks.

]]>https://waltonsdev.nodebb.com/post/61193https://waltonsdev.nodebb.com/post/61193Mon, 13 Dec 2021 14:18:22 GMT<![CDATA[Reply to First run in the PK100 on Wed, 01 Dec 2021 14:14:37 GMT]]>lkrfletcher Nice job and great step by step pictures.

]]>https://waltonsdev.nodebb.com/post/59196https://waltonsdev.nodebb.com/post/59196Wed, 01 Dec 2021 14:14:37 GMT<![CDATA[Reply to First run in the PK100 on Wed, 01 Dec 2021 13:58:34 GMT]]>Bgoofy1 - Actually, I get thru my smoke schedule with 1 pan, as long as they are soaked. I now always finish my snack sticks in the sous vide.

]]>https://waltonsdev.nodebb.com/post/59192https://waltonsdev.nodebb.com/post/59192Wed, 01 Dec 2021 13:58:34 GMT<![CDATA[Reply to First run in the PK100 on Wed, 01 Dec 2021 13:27:33 GMT]]>lkrfletcher i’m curious on the PK 100 as you get into the final stages of finishing the snack sticks, do you eventually run out of sawdust and therefore you just have heat finishing the meat to internal temp? I’m assuming you get plenty of smoke early on and penetrates the collagen?

]]>https://waltonsdev.nodebb.com/post/59187https://waltonsdev.nodebb.com/post/59187Wed, 01 Dec 2021 13:27:33 GMT<![CDATA[Reply to First run in the PK100 on Tue, 06 Oct 2020 15:28:59 GMT]]>twilliams Sad thing but money and tax revenue does influence things. I know I keep a very sterile environment when I make sausage. I’m presently looking for a small walk-in refrigerator that I can dedicate to sausage making. That would help control temperature, not to mention I like cold. Hate Texas temperatures. As I get more into sausage making, I see that planning for larger production is a must.

]]>https://waltonsdev.nodebb.com/post/23183https://waltonsdev.nodebb.com/post/23183Tue, 06 Oct 2020 15:28:59 GMT<![CDATA[Reply to First run in the PK100 on Tue, 06 Oct 2020 14:39:02 GMT]]>Chef 6 in the last two months i would think the state would step in and shut them down til they figure it out. I agree with cleanliness. I wear latex gloves constantly watching what i touch, wash and sanitize equipment and surfaces in between each animal (no batch mixing). Only down fall i have is i dont have a stainless steel cut table but do have a typical kitchen counter top that gets the 60 second hard surface sanitize and temp controlled facility so im constantly putting in fridge or freezer when im at a stall point. Also dont process unless temps are around 60° or less outside.

]]>https://waltonsdev.nodebb.com/post/23174https://waltonsdev.nodebb.com/post/23174Tue, 06 Oct 2020 14:39:02 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 16:45:00 GMT]]>lkrfletcher TexLaw the sad thing is that we who are dedicated to this process is often better sanitized that the big boys. Of the two major smokie houses near me, both that do a lot of private labeling products, have gotten much more people sick, 6 in the last two months, while my little sales to friends have not had anyone get sick. People are learning, but unfortunately lobbies control things way more than they should.

]]>https://waltonsdev.nodebb.com/post/23144https://waltonsdev.nodebb.com/post/23144Mon, 05 Oct 2020 16:45:00 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 16:20:20 GMT]]>TexLaw - Yep. Colorado inspection is a stainless steel commercial kitchen. They are for rent all over the city. That being said, it is a one time inspection to get your food license, which is accepted by Farmers markets. I had a lawyer check this out a few years ago when I retired from the Navy. It is possible things have changed since then.

]]>https://waltonsdev.nodebb.com/post/23139https://waltonsdev.nodebb.com/post/23139Mon, 05 Oct 2020 16:20:20 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 16:16:44 GMT]]>I’m also a big fan of that PK 100. It’s really something, the amount of smoke flavor you get from one bowl of sawdust. I’ve learned that I actually need to be careful about that, because it’s easy to overdo it.

As for selling meat products at a farmer’s market or tent, everyone better check out your state’s “cottage food” laws (as well as anything more local). I know that Texas’s cottage food law does not allow the sale of ANY meat products, even if it’s shelf stable. I’m pretty sure that’s because of USDA regulations. If that’s true, then no state’s cottage food law would allow it. In other words, you’ll need an inspected facility and meet whatever other requirements are out there.

]]>https://waltonsdev.nodebb.com/post/23138https://waltonsdev.nodebb.com/post/23138Mon, 05 Oct 2020 16:16:44 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 15:45:13 GMT]]>5BADDAYS
1 HOUR AT 125 - NO SMOKE - DAMPERS WIDE OPEN FOR DRYING
1 HOUR AT 140 - START SMOKE
2 HOURS AT 155
SET TO 175 TIL INTERNAL TEMP READS 160.

]]>https://waltonsdev.nodebb.com/post/23133https://waltonsdev.nodebb.com/post/23133Mon, 05 Oct 2020 15:45:13 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 14:22:17 GMT]]>lkrfletcher said in First run in the PK100:

After cold water wash down
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Excellent color

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Really great looking sticks, my i ask what your total in the smoker time was ? Thanks 5BD

]]>https://waltonsdev.nodebb.com/post/23127https://waltonsdev.nodebb.com/post/23127Mon, 05 Oct 2020 14:22:17 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 13:07:03 GMT]]>twilliams It isn’t as simple as it sounds but that doesn’t mean it is undoable! If you decide to go ahead with it our commercial salesmen are a great resource, the head of that department is our Application Specialist who went to school for meat science and is always taking courses and increasing his knowledge, plus he was raised in the industry so he knows the challenges and some pitfalls. It isn’t a cheap thing to step into though!

]]>https://waltonsdev.nodebb.com/post/23115https://waltonsdev.nodebb.com/post/23115Mon, 05 Oct 2020 13:07:03 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 01:41:19 GMT]]>lkrfletcher twilliams I’m selling a bit of sausage, but only by word of mouth. The product we make and with the great seasonings available at Walton’s are so superior to the store bought stuff. We even have two large smoke houses within miles of me that make jerky and sausages which is a step up from the supermarket, but still there are those customers that just want the best. It’s great when you can make money and have this much fun. They say if you do something you love to do, you’ll never work a day in your life.

]]>https://waltonsdev.nodebb.com/post/23098https://waltonsdev.nodebb.com/post/23098Mon, 05 Oct 2020 01:41:19 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:44:36 GMT]]>twilliams
Let me know how it goes. I may send you some almonds to sell. If you haven’t tried that recipe I posted. You definitely need to. Incredibly good.

]]>https://waltonsdev.nodebb.com/post/23094https://waltonsdev.nodebb.com/post/23094Mon, 05 Oct 2020 00:44:36 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:39:51 GMT]]>lkrfletcher now you got me thinking for next year. Our markets will be ending shortly.

]]>https://waltonsdev.nodebb.com/post/23093https://waltonsdev.nodebb.com/post/23093Mon, 05 Oct 2020 00:39:51 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:25:42 GMT]]>twilliams can you imagine a tent with jerky. Snack sticks. Smoked cheese. Brats. Smoked almonds and a few canned goods. You would kill it. Absolutely kill it. Better have plenty of samples.

]]>https://waltonsdev.nodebb.com/post/23090https://waltonsdev.nodebb.com/post/23090Mon, 05 Oct 2020 00:25:42 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:22:57 GMT]]>lkrfletcher goid point on farmers market. Never thought about that avenue

]]>https://waltonsdev.nodebb.com/post/23089https://waltonsdev.nodebb.com/post/23089Mon, 05 Oct 2020 00:22:57 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:14:31 GMT]]>twilliams I was thinking farmers markets might work well. You have to get a food license and off ya go. I can’t tell you how many people have asked me to smoke things for them. They buy the meat (or whatever) and I smoke it for a fee. So a little advertising and there is another angle to try. TBH. I could do this with my smoked cheese exclusively. Well time will tell. I got like 6 years before I retire. Again

]]>https://waltonsdev.nodebb.com/post/23088https://waltonsdev.nodebb.com/post/23088Mon, 05 Oct 2020 00:14:31 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:13:52 GMT]]>lkrfletcher the ones at scheels are probably beef and pork. Cost gets pretty steep using that. Also all the nasty stuff to make them shelf stable.

]]>https://waltonsdev.nodebb.com/post/23087https://waltonsdev.nodebb.com/post/23087Mon, 05 Oct 2020 00:13:52 GMT<![CDATA[Reply to First run in the PK100 on Mon, 05 Oct 2020 00:10:53 GMT]]>lkrfletcher i have a guy at work that buys the stuff i make. He say what the heck are you doing here, told me to quit my job, buy a mobil concession trailer and sell out of it…lol. Not as simple as it sounds. We already have a guy here in town and doesnt do very good, but hes only open on fridays i believe.

]]>https://waltonsdev.nodebb.com/post/23086https://waltonsdev.nodebb.com/post/23086Mon, 05 Oct 2020 00:10:53 GMT<![CDATA[Reply to First run in the PK100 on Sun, 04 Oct 2020 23:41:06 GMT]]>Chef I saw snack sticks at a sporting goods store here called scheels. Half of the weight per pack was $15.99. Crazy, and probably no where near as good. And theirs had no hi temp cheese in them.
Maybe when I retire again (second time) I will start a small business in this hobby. Probably worth looking into.

Thanks for the comments.

]]>https://waltonsdev.nodebb.com/post/23085https://waltonsdev.nodebb.com/post/23085Sun, 04 Oct 2020 23:41:06 GMT<![CDATA[Reply to First run in the PK100 on Sun, 04 Oct 2020 23:26:10 GMT]]>lkrfletcher Those look as professional as I’ve seen. Great job.

]]>https://waltonsdev.nodebb.com/post/23084https://waltonsdev.nodebb.com/post/23084Sun, 04 Oct 2020 23:26:10 GMT<![CDATA[Reply to First run in the PK100 on Sun, 04 Oct 2020 22:24:03 GMT]]>lkrfletcher no problem, glad i was a good help for you and happy you are happy with the pk100

]]>https://waltonsdev.nodebb.com/post/23081https://waltonsdev.nodebb.com/post/23081Sun, 04 Oct 2020 22:24:03 GMT<![CDATA[Reply to First run in the PK100 on Sun, 04 Oct 2020 22:22:22 GMT]]>twilliams you were very right. Pro smokers are awesome. Thanks for all your help with mine.

]]>https://waltonsdev.nodebb.com/post/23080https://waltonsdev.nodebb.com/post/23080Sun, 04 Oct 2020 22:22:22 GMT