jramey yes I believe you need to use 10% to 20% more. I’m making Hatch green chili snack sticks using 15% more seasoning soon.

Here in Arizona, I usually place orders every other month and never had a problem. The orders ship fast and packaged with heavy duty cardboard.

I was able to find pork fat at a local family owned butcher shop. It was 0.99 a pound, just had to wait a few days for them to save me 5 pounds.

The stall

The recipe i use for summer sausage is
For 10 lbs. Pork butt
225 g jalapeno TSM
1 lb. Pepper cheese
17 g Carrot fiber TSM
1 cup roasted Jalapeno pcs
.5 cup roasted serrano chili pcs
(Peel, Dice chili and remove seeds, also can substitute different chilis)
1tbs black pepper
1tbs white pepper powder
2tbs garlic powder
1tbs onion powder
14 to 27 oz Water
2 tsp. Sure cure TSM
1 tsp. Salt

125F for 2 hour
140F for 1 hour
155F for 2 hours
175F for 3 hours until internal meat temp of 140F
Finished hot water 30 min. The heat for me but was too hot for the wife. If I were making fresh, I would use fresh roasted, dice onion and garlic.

This look fairly simple, maybe substitute with hatch chilis?

https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

mikesr first thing I did was calibrate the 3 probes in boiling and ice cold water, the app has a system config screen to adjust temp offset so all probes read the same. Next is locate if there are hot/cold spots in the smoker. Does your smoker have a fan?

Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

mikesr when I ordered my controller from the auber website, they had the option to select different probes, for my 3rd probe I selected the miniture it probe WS-SENSOR22 it’s the perfect size for snack sticks and summer sausage. And it’s small enough for fish or ribs. works great.

mikesr here’s a screenshot of what I got from the app.

mikesr I have an older charbroil electric smoker. I purchased an auber instruments WSD-1500H-W it was a little pricey at $240.00 but it works great at maintaining temperature and it’s programmable for smoke schedule. Also has an app you can use to monitor/modify schedule on your phone or tablet. It has 1 probe for smoker temperature and 2 for IT. only problem, I could have used the money to upgrade smoker .

Here in Arizona

Jonathon so for ground beef/pork you grind 2 times, same plate size?

Jonathon I remove the lower grate and loop through top grate.

YooperDog @ Jonathon it has grates that work with 19mm casings, the sausage fits between the grates. I remove the lower grate so it’s about 1 foot from the top grate to water pan. It holds 12 lbs snugly but not touching. I’m wondering if it is too big a load not allowing air flow between sticks?

tarp yes trying to save up. And been thinking a pit boss copperhead or MSB 40. Don’t know if I can get enough spare change for a PK100.

Jonathon cooking area dimensions are approximately 30x17x17inch

I bought my Char-broil electric h2o smoker back around 2006 and tried it a few times with chicken, roast, and briskets but i wasn’t happy with dry and overcooked results so it was put in storage. Last year I decided to try again with snack sticks, and with the help of this website I figured my past problem was temp control and relying on the helpful (sarcasm) temp gauge on the dome. I purchased a PID controller which allows me to maintain accurate smoker temps. I hang the sticks vertical and they are approximately 12 inches long, I follow the recommended smoke schedule with water pan and sponges, and finishing with ice bath, after drying the stick the bottom half is dry, wrinkled and hard and top half is perfect. I use temperature probes in my sticks top and bottom and when I start the smoker the temp probes are within 3 degrees of each other. During the 155 deg for 2 hours the temps start separating to about 10 deg, and when I go up to 175 it can reach up to 15-20 deg difference before I pull the sticks at lowest internal temp reading of around 150. The smoker has no vents but it’s not very airtight so I was thinking that putting a blower to help move the air would help. There are 3 sizes of blowers on the Auber instruments website that I think will work for my smoker although they are for charcoal I’m thinking it won’t matter, they are 6.5CFM, 10 CFM, 20 CFM. Can anyone recommend which size would be best and what location to install? I’ve made 3- 12 lbs. batches (80% venison/20% pork fat, pork butt, and beef chuck roast) of sticks with Walton’s seasoning and flavor was great, even the dry half is somewhat edible. sorry no pics. Any help is appreciated.
P.s. there was very little fat rendering, sticks were a little oily and small amount of fat in water pan.