First run in the PK100
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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!
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After cold water wash down
Excellent color
lkrfletcher said in First run in the PK100:
After cold water wash down
Excellent color
Really great looking sticks, my i ask what your total in the smoker time was ? Thanks 5BD
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lkrfletcher said in First run in the PK100:
After cold water wash down
Excellent color
Really great looking sticks, my i ask what your total in the smoker time was ? Thanks 5BD
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. -
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.
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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.
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.
Life is a Garden - Dig it.
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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.
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.
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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.
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.
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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.
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.
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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.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?
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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?
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.
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Measure and bagged
And all sealed up. Ready to go.
Overall I can officially rate the PK100 and excellent smoker. Great taste and color. Extremely easy to use
lkrfletcher Nice job and great step by step pictures.
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lkrfletcher those are some great looking sticks.
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