maurermeat We have a pro smoker and have fought the same thing. What is your fan speed? I recently turned ours from 55hrz to 45.5hrz and so far I have not had this issue come back. for us it was only on shelf stable sticks with cheese.

maurermeat Did they have cheese and if so was the white around the cheese? Also could you add any info as to your process from start to finish including the smoker?

Tex_77 Woodys and Knackies in McPherson is decent. Roys shut down due to health just a few weeks ago. There is a possibility that they will reopen in the future.

Tex_77 I have not had a chance to listen yet but i have set through a few seminar’s that Fansisco has put on that were very good.

Here is one more to add From a K State Grad Student that has moved on into the industry.
https://www.meatspad.com/

Austin I know you want to import my order history over! BTW the website looks good!

RafterW Gets my Vote! Those look Great!

Ridley Acres There is actually a machine to do this. We have one hooked to our Vacuum stuffer. We can pack 50lbs a min with it!
There are a couple versions with some clipping every time you pull a lever (semi auto) or Clipping continually until it runs out of product or you tell it to stop. They are called Double clippers.

Tex_77 Id have to agree. It’s just not bacon enough for me.

Grimpuppy I use it as an injection. Im not sure how to describe the flavor as it is subtle and not overpowering at all. However it adds another level and seems to pair great with any rub a guy would use!

Grimpuppy Cant go wrong with apple sweet n Sassy, Texas Rump rub, or the KC Rump rub. The Others id skip for pulled pork. Oh and dont forget to add pa’s black bull! it is amazing in pulled pork!

glen Ill have to update everyone on that. The wedding is in the middle of October in Canada. My wife and I wont be able to go due to being un vaxed and baby #2 on the way. The home reception is the same weekend baby is due so we may not make it to that either. They are expecting 300 plus for the reception but it think we will have plenty!

Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.

Well last Friday night i injected all 150lbs of pork butts for the wedding reception. My neighbor insisted i use his big smoker and i was not going to turn that down. I got all 150lbs on that one smoker and then i did 1 for myself on the smoking brothers.
My wife made her self sick on pulled pork Saturday helping too shred and pack it!


I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

Chef HerbcoFood I’m doing one for myself also ill try it without!
Thanks for the suggestions!

Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone!

Paul Langerman That’s good Info. The “usual” that the Church accounts for was 3oz cooked per person. I would guess that your 1/3rd lb. would more closely resemble that. Since I don’t want to be responsible for running out I will probably do 1/2lb.

TexLaw No problem their, We own a processing plant so i just added them to our weekly order!

kyle Will do Thanks!

HerbcoFood Sounds good! This is going to make for a long week on 2 pellet grills!