<![CDATA[First time snack sticks and thermo processing]]>I did my first batch of snack sticks and followed the Walton’s video tutorial to the letter. Mix was 25 pounds of 50/50 beef and pork with added pork fat to compensate for removing the beef fat, citric acid and sure gel added. I also added two quarts of water per the video directions to help in the stuffing.

Here’s my question; the thermo process took seventeen hours to reach temp. Is that due the extra water added or is it somewhat normal to take that long to reach 160 degrees?

More info that could play a part in this situation;
1-Used a PK100 for the first time and the outside temp was in the twenties, the PK100 never reached the temps as outlined in the cook temp schedule. 125/140/155/175. That’s even after setting the unit to 1250 watts. I will address this with the manufacture.
2-Used a water bowl with sponges added for absorption.
3-When set to the final temp of 175 the PK100 could only reach 150 degrees using the 1250 watt setting so after seven hours removed and finished in the oven for ten more hours.

My thoughts are the temps were too low in the beginning to aid in the drying process and adding so much extra water just made it a longer cooking process. Do you agree or is there something else I need to consider?
Thank you.

]]>https://waltonsdev.nodebb.com/topic/3299/first-time-snack-sticks-and-thermo-processingRSS for NodeThu, 10 Sep 2026 21:07:44 GMTThu, 21 Jan 2021 17:23:03 GMT60<![CDATA[Reply to First time snack sticks and thermo processing on Thu, 27 May 2021 13:40:19 GMT]]>When the machine failed to get to temperature, it was -6 degrees. It was outside in Bozeman Montana. The altitude here is 4800. I had ice from the machine to the concrete it was sitting on. I rent, and not able to put a hole through my garage for venting purposes.
The machine setting was on high for 36 hours, never reaching temperature. The machine was 2 weeks old at the time of this event.
I hope this helps.

]]>https://waltonsdev.nodebb.com/post/38642https://waltonsdev.nodebb.com/post/38642Thu, 27 May 2021 13:40:19 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Thu, 27 May 2021 13:05:24 GMT]]>lkrfletcher I thought it seemed strange coming from the manufacturer also. I can see them saying that it need to work harder to keep temp but to say it doesn’t work good when it is supposed to be so well insulated. I also understand there are vents on top and bottom that would cause some heat loss but kind of disappointing to hear

]]>https://waltonsdev.nodebb.com/post/38634https://waltonsdev.nodebb.com/post/38634Thu, 27 May 2021 13:05:24 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Thu, 27 May 2021 12:31:01 GMT]]>taufrecht This is news to me. I have used mine in the snow at 5 degrees here in Colorado and it worked. Very strange.

]]>https://waltonsdev.nodebb.com/post/38620https://waltonsdev.nodebb.com/post/38620Thu, 27 May 2021 12:31:01 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Thu, 27 May 2021 01:55:54 GMT]]>DieselAddiction you will not have an issue with cold temps, yes it may take longer to finish compared to doing it in the summer but they are very well insulated. I am having a hard time believing it will persay “cold smoke”. I’m thinking it will still get too warm using the factory burner and may still have to use a smoke tube

]]>https://waltonsdev.nodebb.com/post/38590https://waltonsdev.nodebb.com/post/38590Thu, 27 May 2021 01:55:54 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Thu, 27 May 2021 01:18:12 GMT]]>So the pk100 will not work well in cold weather per the manufacturer? I have been wanting to purchace this smoker for a while and i use my smokers year round in Pennsylvania. I have a smokeshack and never had any problems with it. It is too small and only gets down to 140. I liked that the pk100 could cold smoke for cheese and bacon and hoping a better smoke flavor than using smoke tubes

]]>https://waltonsdev.nodebb.com/post/38580https://waltonsdev.nodebb.com/post/38580Thu, 27 May 2021 01:18:12 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Sat, 27 Feb 2021 00:36:29 GMT]]>I contacted Bill. He said the PK100 will Not work well in cold weather. He did give me some ideas. I will push my smoker outside my garage and complete the smoking process in cold weather. I will then put my smoker inside my garage and complete the cooking process
More to come.

]]>https://waltonsdev.nodebb.com/post/31973https://waltonsdev.nodebb.com/post/31973Sat, 27 Feb 2021 00:36:29 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 23 Feb 2021 01:44:27 GMT]]>Give Bill Rink a call, he is a service representative for PK. Cell # 920-370-1684 or 563-359-7967.

]]>https://waltonsdev.nodebb.com/post/31646https://waltonsdev.nodebb.com/post/31646Tue, 23 Feb 2021 01:44:27 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 23 Feb 2021 01:08:06 GMT]]>Thank you for your continued support. I called them last week and left a message. They never called me back. I had to finish my snack sticks in my Traeger. I didn’t purchase a PK 100 to use my pellet grill.
Thank you

]]>https://waltonsdev.nodebb.com/post/31640https://waltonsdev.nodebb.com/post/31640Tue, 23 Feb 2021 01:08:06 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Mon, 22 Feb 2021 19:40:10 GMT]]>Jonathon, please post what you find out from the manufacture. I had previously submitted a request for help from the group for a similar occurrence with my PK-100 and my first and only so far attempt to make snack sticks. I got some suggestions to try the next time but overall I came away with the conclusion that it can’t keep up with Iowa winters at either temp setting.

]]>https://waltonsdev.nodebb.com/post/31613https://waltonsdev.nodebb.com/post/31613Mon, 22 Feb 2021 19:40:10 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Mon, 22 Feb 2021 19:19:10 GMT]]>taufrecht I have forwarded your information to the manufacturer to see if they know what this might be. Hopefully they will respond quickly with a “fix” if not it is possible that they will need to contact you directly. I will let you know what they say asap.

]]>https://waltonsdev.nodebb.com/post/31610https://waltonsdev.nodebb.com/post/31610Mon, 22 Feb 2021 19:19:10 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Wed, 17 Feb 2021 02:06:00 GMT]]>Yes, if its under warranty, exhaust all those options first.

]]>https://waltonsdev.nodebb.com/post/31173https://waltonsdev.nodebb.com/post/31173Wed, 17 Feb 2021 02:06:00 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Wed, 17 Feb 2021 01:58:15 GMT]]>I read that on the directions
I bought it from Walton’s last month.
Sure hope they will stand behind the warranty

]]>https://waltonsdev.nodebb.com/post/31172https://waltonsdev.nodebb.com/post/31172Wed, 17 Feb 2021 01:58:15 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Wed, 17 Feb 2021 01:38:59 GMT]]>processhead i assume it is under warranty, if that is the case only a certified technician can dive into it.

]]>https://waltonsdev.nodebb.com/post/31169https://waltonsdev.nodebb.com/post/31169Wed, 17 Feb 2021 01:38:59 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Wed, 17 Feb 2021 00:52:14 GMT]]>Could be several things causing that.

  1. Bad temperature probe telling the controls that it is hotter than it actually is, so the controller doesn’t call for the element to turn on.
  2. Bad control board.
  3. Bad or intermittent wire connection between control board and the element.
  4. Bad heating element. Usually when they go bad, you will get zero heat .
    Depending on your skills and comfort troubleshooting electrical power equipment, you may want to have a technician look at it for you.
]]>https://waltonsdev.nodebb.com/post/31160https://waltonsdev.nodebb.com/post/31160Wed, 17 Feb 2021 00:52:14 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Wed, 17 Feb 2021 00:46:51 GMT]]>taufrecht call customer service at proSmoker

]]>https://waltonsdev.nodebb.com/post/31158https://waltonsdev.nodebb.com/post/31158Wed, 17 Feb 2021 00:46:51 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 16 Feb 2021 23:52:47 GMT]]>I used the MEATER thermometer. The internal ambient temperature never got close to the setting of the PK100. I even set it up to 250 degrees at high watt setting. The temperature never got above 150.
What would be my next step?

]]>https://waltonsdev.nodebb.com/post/31151https://waltonsdev.nodebb.com/post/31151Tue, 16 Feb 2021 23:52:47 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 16 Feb 2021 16:42:45 GMT]]>Bloom is basically a resting period after the ice bath. Some smoked products will develop a nice mahogany color. It also dries a little. It really helps my sticks that were finished in sous vide. Didnt see much color change in thise tho.

]]>https://waltonsdev.nodebb.com/post/31116https://waltonsdev.nodebb.com/post/31116Tue, 16 Feb 2021 16:42:45 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 16 Feb 2021 15:08:51 GMT]]>smokinbubba the term “bloom” i dont quite understand, the look of my snack stix, summer sausage and ring bologna has the same look from finished out of smoker to 20 minute ice bath to 1 hour set dry time and after overnight in fridge before packaging. So not really sure on the term or what it is supposed to do

]]>https://waltonsdev.nodebb.com/post/31102https://waltonsdev.nodebb.com/post/31102Tue, 16 Feb 2021 15:08:51 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 16 Feb 2021 14:06:58 GMT]]>processhead i bloom mine with a fan blowing on them. Works good.

]]>https://waltonsdev.nodebb.com/post/31094https://waltonsdev.nodebb.com/post/31094Tue, 16 Feb 2021 14:06:58 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Tue, 16 Feb 2021 13:54:50 GMT]]>taufrecht 30 hours for snack sticks is way too long so there are a few things that could be going on here. (sorry, I know we’ve kind of moved on but I wanted to point this out)
You might have gotten case hardening, where the outside of the casing either cooks or dries too quickly. At -8 I hope you warmed up your smoker first and then tried to keep the doors open for short periods while you loaded it? Adding humidity is a good way to increase the thermal processing energy as it fights off the stall and helps convey the heat more effectively into the meat.
Last thing, it COULD be an issue with your PK-100. I remember someone else saying something similar recently. I hope they don’t have a bad batch of controllers or something out there. Using a thermometer that can check the ambient temperature in the smoker is probably idea.

And, of course, finishing in water speeds everything up!

]]>https://waltonsdev.nodebb.com/post/31089https://waltonsdev.nodebb.com/post/31089Tue, 16 Feb 2021 13:54:50 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Sun, 14 Feb 2021 19:33:33 GMT]]>YooperDog I do the same thing, I’ll let them in the fridge uncovered a couple days, do the same with my whole muscle jerky

]]>https://waltonsdev.nodebb.com/post/30978https://waltonsdev.nodebb.com/post/30978Sun, 14 Feb 2021 19:33:33 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Sun, 14 Feb 2021 18:39:57 GMT]]>processhead I let mine air dry in the fridge and they get like a salami and a solid snap. Kabanosy makes a good stick, growing up the local shops would have them hanging on the rack with their other cured sausages in varying stages of dryness. Probably wouldn’t float today.

]]>https://waltonsdev.nodebb.com/post/30976https://waltonsdev.nodebb.com/post/30976Sun, 14 Feb 2021 18:39:57 GMT<![CDATA[Reply to First time snack sticks and thermo processing on Sun, 14 Feb 2021 12:00:19 GMT]]>I like my finished snack sticks somewhat dry and I am wondering about if that is even possible when finishing sticks in hot water? The only thing I can think of is letting them air dry in the refrigerator after all thermal processing is done, before packaging.

]]>https://waltonsdev.nodebb.com/post/30943https://waltonsdev.nodebb.com/post/30943Sun, 14 Feb 2021 12:00:19 GMT