Any suggestions on how to make patty’s without having to paper stick to the patty? Both times the patty requires scraping the meat of the paper. Using Walton’s patty paper, LEM hand patty press and water added to the meat mix. Second attempt no water added.

Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

Jonathon Thank you

mrobisr I would appreciate reading any feedback you receive after Jon reviews the everlasting knife you sent him. The one I received last week does not fit either. So any feedback will let me know if I need to only return the knife or both the knife and speco plate.

Jonathon FYI, someone earlier mentioned putting the blade on backwards. The blade that comes with the #22 won’t fit on backwards either. The back side of the blade is much larger than the front. There must be a difference in the studs on the augers. I believe my grinder was one of the first shipment you received. I sure wanted to upgrade to the speco plates and knifes.

Jonathon Jon, I just received my #22 blade yesterday and it also does fit the Walton’s grinder. The auger shaft measures .51 and the hole of the blade is also .51. The standard blade which comes with the unit has a .53 opening. I sent a message to customer service last night regarding this.

Mrobisr Did you get your question answered?

Jamieson22 -why do recommend to not use the 625W setting? curious

What happens if I held my summer sausage overnight before smoking after adding encapsulated citric acid?

My local grocery store / meat counter has brisket on sale for a $1.99 a pound. Would brisket work well when making summer sausage or snack sticks? I would remove the beef fat and mix with a pork butt and extra pork fat to achieve, let say a 50/50 blend. Sorry if this has been asked before but I did a search and could only find the recommendation to use chuck roast as the recommended beef type.

Give Bill Rink a call, he is a service representative for PK. Cell # 920-370-1684 or 563-359-7967.

Jonathon, please post what you find out from the manufacture. I had previously submitted a request for help from the group for a similar occurrence with my PK-100 and my first and only so far attempt to make snack sticks. I got some suggestions to try the next time but overall I came away with the conclusion that it can’t keep up with Iowa winters at either temp setting.

Open per the Meatgistics cooking schedule. Wide open for one hour at 125 then open 1/3 for the rest of the tine in the PK

craigrice, yes, since it was the first time I used it I started it several hours before. Set temp was 110 degrees.

I did my first batch of snack sticks and followed the Walton’s video tutorial to the letter. Mix was 25 pounds of 50/50 beef and pork with added pork fat to compensate for removing the beef fat, citric acid and sure gel added. I also added two quarts of water per the video directions to help in the stuffing.

Here’s my question; the thermo process took seventeen hours to reach temp. Is that due the extra water added or is it somewhat normal to take that long to reach 160 degrees?

More info that could play a part in this situation;
1-Used a PK100 for the first time and the outside temp was in the twenties, the PK100 never reached the temps as outlined in the cook temp schedule. 125/140/155/175. That’s even after setting the unit to 1250 watts. I will address this with the manufacture.
2-Used a water bowl with sponges added for absorption.
3-When set to the final temp of 175 the PK100 could only reach 150 degrees using the 1250 watt setting so after seven hours removed and finished in the oven for ten more hours.

My thoughts are the temps were too low in the beginning to aid in the drying process and adding so much extra water just made it a longer cooking process. Do you agree or is there something else I need to consider?
Thank you.

I’m going to try and make snack sticks for the first time. I plan on doing a 50/50 pork and beef. The pork butt is roughly a 80/20 meat to fat ratio. For the beef should I remove as much fat as possible or grind it all up and mix with pork. I’ve read that pork fat is better than beef fat but is ok to mix these in the sticks?

I had a GMG first, then a Rec-Tec and currently a Yoder. Yoder is the not the cheapest but built solid. Yoder was the best decision for me.