Hey guys! Newbie here and a little confused even after watching the videos. I currently have a Cabela’s Carnivore 1HP grinder. I just ordered a bunch of stuff from Waltons so that I can start making brats. I havent made them from scratch before and wasnt exactly sure of the process or what I actually need. I want to make brats that I can smoke in my Masterbuilt smoker and then vaccum seal/freeze for use at later times.

I ordered the 11lb Waltons sausage stuffer, the Blue Ribbon brat seasoning, the 32-35mm tubed natural hog casings, pink sure cure, smoked meat stabilizer, and the sodium erythorbate.

I wasnt sure which casings to get or which one of the meat stabilizers to get. I also wasnt sure if I need the meat binder so I didnt order that.

Any help or guidance is appreciated.

Question about the PK100 smoker. Back and forth about buying one but I would like to know a few things from those who actually own one.

I have two main worries.

1. Temperature fluctuation. I have a MES40 now and the temps from top to bottom are all over the place, sometimes a 25° spread. That’s just not going to work for me.

2. Smoke output. For smoking snack sticks or cured sausage at a low temp, I’m curious if that’s even hot enough to burn the sawdust to smoke? If I have to run it at 225 or even higher, that would defeat the purpose of what I want to use it for.

Any input would be greatly appreciated as this is not a cheap purchase.

Is it a new version or the same one they’ve had? Just out of stock near you?

Ahh ok. I’ve had mine for quite a while. It works well but sometimes the chips get stuck and clog the new chips from falling down.

I’m actually considering getting the PK100 smokehouse. And I know it’s probably nuts, but I will probably end up cutting a whole in it to add either this or the biggest smoke daddy they make.