May I ask how long did it take to get to 140 degs. ??
I’m having same difficulty. I have to stop smoking at about 3 hour point so casing don’t get to dried out.
I’m beginning to think it is the smoker wild temp swings and not the process in my case at least.
Sorry I can’t help .

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

Jonathon,
Thanks for response, and the great tips re down the side of mixer. I never would have thought of that.
Thanks
5BD’s

Jonathon said in Smoked Meat Stabilizer, Sure Cure, ECA:

ilxlr8u Yes, you would use sure cure and smoked meat stabilizer together. The accelerator speeds up the conversion of nitrite to nitric oxide so it doesn’t need to spend 12 hours doing that. Without sure cure it wouldn’t have anything to accelerate, it would lower pH and slightly extend the shelf life but wouldn’t help too much.

Jonathon,
On the ECA subject, I’m ready to mix up some sweet lebanon bologna. ECS will be last add in b4 stuffing. But how do I introduce the ECS just sprinkle around the best I can or should it be mixed with water b4 adding the meat mixture. Thanks for any advice on this.