I bought a 33 lb stuffer back in jan/Feb, just a manual one. It has the spot for an electric motor, was wondering if I can get just the motor for it?

As far as back pressure goes the volume is not the cause, as it is the diameter of the canister to the horn. I.E. 7 inches pressure coming out a 12mm hole.

twilliams I did Step Up started at 1:20 went to 140 then to 155 and then to 175

The ambient temp or air temperature in the smoker with the same as the snack stick 145 so definitely something to do with the smoker not getting warm enough

Definitely a few things to work on before my next batch I was just more concerned about the snack stick being safe to eat

It was the smoker not the prosses that was the problem. I had my controler set for 175°, but it wouldn’t get above 145. Prosseshead I think your right about the 2 burner element not getting/having enough power. The box is insulated, but not sure how well.

processhead I had 25 lb of snack stick Willie’s and 25 lb of the barbecue snack stick it’s a homemade smoker I have two burner element in the bottom of an old bread proofing oven about six feet tall 2 and 1/2 ft deep and a foot and a half wide the two burner elements are wired to a thermal controlled PID controller

Made 50 lbs of stix. Started smoking, had issues with my smoker. They stalled out at 145 for 6 hrs. End up finishing in my oven in batches, to internal temp of 160°. By that time it had been 24 hrs. Is it still safe to eat even though it took so long? Thanks

I’ve use the bacon dry rub and they come out great. I treat it just like bacon for the curing and smoke schedule. Makes great soup.

D Halverson kind of looking for both I think. My Masterbuilt isn’t big enough to do a full 25lb batches of summer sausage or snack stix. Have an old warming box/oven that a friend gave me. Was hoping to find something that I can set the temp like my Masterbuilt. I’m thinking I might need to build a cold smoker box on the outside for the smoke like I do with the Masterbuilt.

Looking to build my own electric smoker. Looking for input on thermo controlled outlets.

Just checking in from NW Washington. Go Blue

Jonathon that was the plan. This will be my first time doing ham.

Jonathon how much hold time, I’ve got about a 30 lb green ham? Is there a chart?

Do you have/need to use the sodium eryothrobate? I thought it was just a cure accelerator like encapsulated citric acid, so I didn’t get any. Figured to let it sit for a 24-48 hrs before smoking. Which way is best? Thanks

Jonathon yah I think it all is your personal preference on the saltiness. I would start at 3 or 4 rinses and see. As far as the fat side, yeah I rub it also. I’ve never tried it any other way so I can’t really tell you one way or another. I’ve also done a bunch of buck board bacon, pork shoulder turned into bacon. That I let sit with the rub 5 days. Rinse 4 also. Hope that helps. Once you get it dialed to your liking, it’s easy peasy.

So I’ve done at least 300lbs of bacon with the dry rub. 2 things I got from your post. 1 if the meat is thin 1 1/2 inches or less you only need to cure about 3-4 days. When you rinse let them sit in the water for 20 minutes rinse and repeat. I do mine 4 times that way. Then in the fridge uncovered for a day to dry out. When smoking, you don’t have to give smoke the whole time. I only run smoke for about 2-3 hours the rest of the time is just heating to temp. Also if you have a water pan that helps get it up to temp better. I’m just using a masterbuilt 30 inch.

mikemikemike I’ve never done the brine, but I have done buckboard with the dry rub and its come out great, I go 5-6 days turning every day on a boneless butt that I’ve cut in half. It kind of naturally is in half when you take the bone out. I just finish cutting thru the rest. Then rinse reallly good just like the instructions say( I always rinse more don’t like mine real salty), then let sit in fridge for 2 days to dry out, then fallow the instructions for smoking it comes out great

FlamingAntlerOutdoor have you ever tried doing buck board bacon using pork butt?