I use the supreme pizza (big hit getting kids into venison ), blue ribbon, hatch green Chile and the fanciest flavor is longanisa ,it is kinda like a teriyaki but with more flavor (garlic, pineapple, paprika)

High temp cheese available: mozzarella, pepper Jack, cheddar and ghost

I have smoked 27 lbs of venison summer sausage in my PK100. Used the 40 mm x 18 in Collagen Casings. I just put two racks in the top position and ran chop sticks thru the casing loops. Came out fantastic. I like the smaller 1lb. Tubes because I give them to a lot of friends. They are also about the perfect size for ritz crackers when sliced. I do have some friends that eat these one pounders like they are snack sticks. I used Waltons Ton Summer Unit seasoning, outstanding.

Jamieson22 it went very well. I did leave about a six inch opening in the center of each rack to allow a chimney for heat and smoke. However, I did not leave enough space at the edges and this trapped some heat and those pieces were a bit darker then the rest. Not bad, my friends called them “burnt ends” jerky and loved them. I was too worried about loosing heat and extending the cook time so I chose not to rearrange the level of racks and the bottom rack clearly was darker then the upper. Next time I will rearrange them, maybe a few times. I smoked them as “rounds” the way they were sliced and then cut each round into thirds for packaging and eating.

I’m in the first stage, which is drying @140 for 20 minutes. For clarification. When following the smoke schedules. Does a first stage like this mean that we put the meat into the smoker and set it at 140, and leave it for 20 minutes then go to the next stage. OR do you put the meat in and once the smoker reaches 140 you start the 20 minutes? Thanks.

Terrific! Thank you for your support. I’ll post some pictures when I finish them.

Have a blessed week.

I will be making tender jerky this weekend in my PK100. I’ve read the tutorial and watched the videos. I was not able to find how I should set the dampers during the “smoke with humidity” stages. Jonathon specifically mentions that the initial drying and final drying stages should have vents wide open, which leads me to believe that the other stages are not “wide open”. Do any of you have advise for me?

Thanks in advance for your time.

Jonathon Hello, I am going to do a 20lb run of tender jerky this weekend in my PK100. I see n the smoke schedule that both vents are wide open. What should I set the vents at during the smoke WITH humidity phases? I’m also going to use Worcestershire instead of low sodium soy. I’ll let you know how that comes out.

Thanks for your time.

I own/operate Fitness equipment and Sports Supplement retail stores in Michigan and Indiana.

“Red line” distance is 29 3/8 inches and the “green line” distance is 34 inches.

I reckon this to be a curiosity question. In the latest method, Jonathan recommend 18% by weight liquid low sodium soy sauce. I was wondering if you could use the same volume of Worcestershire sauce instead of low sodium soy sauce. Worcestershire already has around 70% less sodium than soy sauce. I’ve generally preferred Worcestershire over soy for taste. Is there a special “tenderizer” property that soy sauce is bringing, or just a better taste profile than using 18% water.

Thank you for your time and guidance.

Hello, what is the accepted process on whole meat clods in a vacuum tumbler. I have a Pro-Cut KMV-25, and was wondering when doing a pork butt/shoulder or brisket or even pork belly for bacon, do you do a marinade injection AND tumble marinade? Or is that not necessary. I thought about doing a marinade with added food coloring to see how deeply the vacuum tumbler will penetrate, but I figured Jonathan, or another protein guru, has probably run their own experiments and might already have an answer for me. Thanks for any thoughts or advice from personal testing that may have been done previously.

Before I found Meatgistics, I gathered bits of knowledge randomly around forums and ended up getting a LEMS Big Bite #32. Love it, dang near grinds faster then I can feed it. I use the wrap around ice pack that cabela’s sells, on it, and couldn’t be happier. Doesn’t have a reverse though.

Hello! Do any of you Lil’ PK’s smokehouse warriors have a reliable smoke schedule for a pure smoke on St Louis ribs? I’ve always used my pit barrel for ribs, but would like to see what the PK-100 can produce. I’ve done a few runs with sous vide first and finish in the smokehouse, but I’d like to try start to finish. My guess would be a 3-2-1 scheme but wisdom is asking those who have already had great success. Thank you in advance for your time.

twilliams thank you Sir. I thought that link was only for purchasing a 4 pack bundle the woods listed on the four bags in the image.

I can’t seem to find pecan on Walton’s site anywhere. Is it part of a multi wood package? I’d like to use it in my PK100 but I’m just not finding it. twilliams said to look under fine dust and it’s not listed among the other woods. Could someone provide the direct link to pecan fine dust. Rather than suggestions on how to search for it?

Thanks for your time.

Did you go from water straight to smoke? I’ve been taking the meats from soups vide to ice water bath to reduce internal temp to 90 degrees. Then into smoker until internal temp of 140. Just to have a longer smoke absorption window. If you don’t do the “chill” do you find you’re getting a good depth of smoke penetration? Thanks for your time.