I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice

I got citric acid in there with it

I’m not saying it’s OK. That is what I had to do from a time aspect. Didn’t have the time to get it all do. So that is what I did. I’ll find out this week if it is OK or ruined

It was 25lbs of meat. After I stuffed everything it looked like a 1/4 mile of sticks

That is half of them

Bob Stehlik

Everything got stuffed. Just ran out of time to get everything cooked

This was the half that fit on my grill. The other half got vac sealed and put in freezer until I have another day to cook them. Did I mess up by doing that?

gdub3542

Bob Stehlik 
They turned out good. I ended up with way more than expected

twilliams 
I ended up using 2 quarts of and sure gel. They turned out good but I think next time I will cut back on the water.

twilliams I am planning on using citric acid but I do also have the sodium erothorbate. Any preference?

What temp are you using on the PB

I sell the smoke tubes at work

I’ll be using 19mm on a 1/2 inch horn.

Thanks for the info. I’ll post some pics after it is done

I don’t know but now I am intrigued

Are there any tips on getting temp below 165 on a traeger?

I’m just getting started with this. I’m going to make a 25lbs batch of pork snack sticks with Willie’s. How much water should I use? Do I dissolve the sure cure in the water before adding it? I am also planning using sure gel.