My PK100 showed up today! Along with all the fixings for sticks and summer sausage.

My first go with venison summer sausage Walton’s style. Walton’s 20 lb mixer, 11 lb stuffer. H seasoning, sure gel, ECA, pepper jack cheese. All in the PK100. Turned out spot on!

Let’s try this. Here she is!

First run with venison snack sticks. Used Mandarin Teriyaki seasoning. 19 mm casings. These turned out fantastic!! I’m going to get some 21mm casings and try them. It was quite hard to crank the stuffer with the 19mm. Though it did work.

So excited to get my new batch of seasonings.

Maple Flavored Pork Sausage Seasoning
Habanero and Mango Bratwurst Seasoning
Onion and Garlic Bratwurst Seasoning
Apple Bratwurst Seasoning
Philly Cheese Steak Bratwurst Seasoning
Hatch Green Chili Flavored Brat
21 mm Fresh Collagen Casings 3-pack (for breakfast links)
32mm Fresh Collagen Casings Caddy (25 strands) (for brats)

These will all be small test batches to see what my customers like. I’m sure we will expand from here. Cheddar and pepper cheese high temp cheese will be added also to some batches.

I can’t wait to get the recipes approved from my inspector so we can start selling these.

Last weekend we made 13# of Willies snack sticks with pepper jack cheese in the 21mm casing and 13# of Sweet Honey BBQ sticks with cheddar cheese in the 19mm casing. Both turned out fantastic! The wife loves the Sweet Honey BBQ. I really like the 21mm casings. Not much bigger than the 19mm but makes a good stick size.

Good evening,

My name is Derek. I am a small slaughtering/meat processing owner in Eastern Iowa. I’m an avid smoker of briskets, pork buts, wings etc. on my Rec Tec 680. I am working towards perfecting my snack stick, summer sausage (both venison and beef) . As of now I’m just doing this for home use. I just put in an order for the PK100 since it seems to be the right smoker of choice after watching the videos.

Thanks for having me and look forward to many more posts.

Derek

twilliams Yep. Will be a couple weeks before I get the chance to use it. Busy this weekend. Throwing a couple briskets on my RecTec next weekend. Hopefully I can get everything lined up for the following weekend.

I second the Willies. Just made a batch of those over the weekend. Great flavor with a little back end heat.

Sweet!! You will love it! I have used mine a few times and the results have been awesome!

Welcome. This is a very good place to learn. Very helpful people here.

Jonathon it was more in the cutting process. Just not nice and neat like the Z-Linker was showing. Just a bit stuck out after cooking. That didn’t bother me. In this first batch we did not add any water or binder. Our normal process is to grind threw a 3/8" plate once then a 3/16" plate. This time we tried grinding twice threw the 3/8" plate to give it a bit more texture. We agreed after trying them that we need to go back to the 3/8" then 3/16". Chunks are almost too big. This is all in testing phase now. If we do need to add water/binder I will need to revise my recipes. Which is no big deal since I haven’t submitted them yet.

Jonathon The picture makes that knife look much bigger than it really is. LOL . It’s nice having the option to use my locker to process my “home” stuff. We slaughter/process just over 400 beef and around 100 hogs a year.

Jonathon Would love to see more videos on the PK100. Chomping at the bit waiting on my shipment.

JPAP The Boston Butt is also called a Fresh Shoulder. The Picnic connects to the Boston Butt on the shoulder of the hog before they are separated. The Boston Butt would be better in my opinion because it will have more fat content.

Doing my first batch of venison summer sausage today in the pk100. If I recall hearing Jonathon in one of his videos to run the temp to 160 then ice bath. And also recall hearing 150 for one hour is also acceptable. If it takes longer to get from 150 to 160 than an hour, can they be taken out after that hour after 150? Hope this makes sense. They are sitting at 147 right now. Thanks.

Jonathon That’s good information. I did use sure gel. Thanks!

Jonathon or Austin will the Z-Linker work for natural casings and collagen casings?

Just talked to a fellow locker owner not far from mine who does summer sausage to sell all the time. State says cook to 150 for 5 min and you are done. So I took mine off and have them in a ice bath now. They read 153.

TODDG25 I used the Willies seasoning, sure gel, ECA, and cure.