I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them, I would say 20% is seeds. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all?

I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?

I might have to give the red pepper flakes a try on the next batch!!

Can someone point me in the direction of finding the internal dimensions of the current model PK100 smoker? I see the external dimensions on the website and it looks like the width and depth should be close to the 17x18 Inch rack size, but I see no mention of the internal ceiling to floor, distance between the ceiling and the bottom catch tray, and the distance between shelves.

I currently have a Cookshack smoker I bought in 2006 and usually do 4 butts at a time for small catering events and family gatherings. I am looking for a larger Cookshack type smoker that I can hang summer sausage in during deer season. I would like to do the 20 inch length casings and hang them from the top shelf like I have seen others do on this forum.