mrobisr i think it was the carrot fiber holding to much moisture. I will be trying sure gell tonight. I am getting the stuffed nice and tight with no air.

Thank you for all the help and quick response. I
will post a update this weekend on how they turn out

twilliams well i guess my question is i have a 6lb beef roast. Should i mix with the pork shoulder and back fat or just back fat?

twilliams im deffently going to trim all fat off then add it back. One less variable to go wrong. I see some guys just mix 60 40 and add no back fat but i have no idea how that would turn out.

twilliams the pork trim in your meat block is that pork but and shoulder meat?

Jamieson22 I do not it was a pk100 or nice dehydrator. I went with the pk. I got some rump roast and pork but. I will be trying it again today. Then hold and smoke tomorrow. Everyone loves the flavor and they seem a bit firmer after a week in fridge. I have the rest vacuum sealed and frozen.

Jamieson22 i mixed in a hand held mixer from lem was like laffy taffy so sticky. The sticks were very wet they do not snap,but the casings stay intact. I also stuck my mini i grill in multiple till 160. I even double checked them with my kicken prob. I found some excalibur sure gell received it to day will be trying it again this weekend. I always used it then tryed carrot fiber and drew a blank till everyone pointed that out. Thank you for the response.

twilliams sorry for multiple post hard to remember everything as i can not look back at your post while commenting. Do you every do the pan of water with a sponge to get the relative humidity up?

twilliams thank you for a detailed response will definitely be using your recipe. My meat block was 10lbs. 8lbs of meat 2lbs of fat. I have a lem mixer i use. I deffently will be going back to sure gel for cured sausage. I did not realize carrot fiber binder is best suited for fresh sausage. I always keep it on the 1250 watts as the 600 dosnt seem to do much. Is ur fan aftermarket or did it come with it? I wondered if that would help keep a constant temp with out hot spots threw out the smoker. I deffently think the carrot fiber binder is the issue. I really appreciate the help hopfully i can get my sure gel softened up and make a good batch this week.

Any eta when sure gel will be back in stock? Would powdered milk get similar results or a sub until its back in stock?

Thank you im thinking to much water to. soon as my electric stuffer and mixer for my ginder show up i will try it again. I have some sure gel that is in a zip lock but has hardened up it i can get it all broken free will it be safe to still use.

Hello my snack sticks and summer sausage keep coming out very soft and mushy. Any pointers would be greatly appreciated. Thank you

Im using all waltons products and pk100 smoker. I am using the 1lb and 5lb conversion charts for the amount of meat i have. Im putting 1/2 cup of carrot fiber binder per 5lbs and 2oz of water per lb of meat. Im doing 80/20 with pork back fat and lean beef. And folllowing the smoke schedule from the how-to page. I have a 20lb mixer and 5lb sausage stuffer. The meat comes out of the stuffer very sticky. I am totally lost. They used to come out perfect now this winter has been a struggle. Would to much carrot fiber and water be the reason? I noticed on the 25lb batch seems like less carrot fiber and water compared to the 1 and 5 lb conversion chart.

Happy Thanksgiving and thank you for the replys been busy last few days. My 2nd batch come out way over done. Im also using wet marinated i have a bunch from waltons i will be trying next. Also im going to move the smoker in garage and pipe it outside any one have experience with that? It just wont get to 135 unless its all closed up and i have it on 190. My first batch turned out very good. I just been putting 3 handfuls of saw dust as my jerkys sliced 1/8.

Thank you i never thought about cracking the door i will try that tomorrow on the next batch.

Hello first post. I have been trying to soak up as much information as i can. I just received a pk100. 36 degrees outside while following johns instructions my pk100 will not come up to 110 with dampers wide open. It stays around 78 kicked it to 1250 watts and 155 and it come up. My jerky has gray watery juice sitting on top. Anyone else have a problem trying to dry jerky? I also kick up the temp for the time intervals. Do you start the time when it reaches temp? My pk takes forever to raise the temp 10 minutes is up before it comes to temp. Any suggestions or diffrent cook cycles to try. Thank you blayne.