Does the PK100 handle 25lb batches of snack sticks? Does anyone have pictures of their PK100 loaded with sticks? I’d plan to go with 19mm casings and hang them on wooden dowels. Thanks!

Jonathon Thanks for the reply! I’m thinking this is going to replace my bandera offset that I’ve been using. Managing the temperate vertically in that unit is tough. In my last batch, I had 15 degree differences from the top of the stick to the bottom. They turned out okay, some really good, but some overcooked. I like the smoke flavor from the offset, but I’ll sacrifice that for a more uniform product out of the PK100.

Hey All-Over the years, I’ve made quite a bit of Ground/Formed Jerky using 80/20 venison/pork fat. It turns out pretty good and it’s easy for younger kids to enjoy. I’ve used a few different recipes over the years including Hank Shaw’s Pemmican and most recently a Jerky/Snack Stick seasoning blend from a Sausage Shop in Missouri that I picked up when traveling. Just curious if anyone has any favorites for ground/formed jerky? I typically grind whole cuts twice to mix seasoning (Course grind-add seasoning-Fine grind- refrigerate overnight-smoke in Traeger). No meat stabilizer added or protein extraction through Mixing.

Thanks!

I agree. I like to make as much whole muscle jerky as possible but with 3 yr old twin boys, I don’t like handing them a piece of that. I’m sure they’d chew it up, but I feel better with a ground meat piece. They can clean up a quart bag pretty quick. I’m with you both on the hi mountain. I’ve made that a time or two myself.

I’ve seen that the team at Walton’s has noted on some jerky seasonings (Bloody Mary for example), that it works well with ground/formed jerky. I’m curious how maybe a willie’s snack stick would be for ground jerky? Any house favorites from Walton’s?