so I have a two part question, when making snack sticks do I add more water for the super bind I added or just the 2qts to 25lbs ratio? I usually do chicken breast and 20-30% pork shoulder. Going to try 100% chicken breast next time, after initial drying at 20 do you think in the later temp stages I should introduce water pan for humidity? to help keep from drying out. Building new smoker from stainless steel warming cabinet with internal blower should eliminate hot spots associated with my bradley.

Jonathon We have made them for a few years now. I use skinless bones less breast, thighs, & pork shoulder pretty much 33/33/33 mixed. used super bind in last batch habenaro seasoning and ghost pepper cheese the turn out very well. Wifey and I are dieting so just wanted to reduce the fat as much as possible. Making the bigger smoker with blower to equalize air temp in cabinet and to keep sticks hanging well above heat source. I will install my Bradley biscuit feeder in the side of it should work out well. control the temp with my Auber controller.

I just opened a new pack of Collagen 21mm casings and they are stick and smell like old veg oil???Why?

Has anyone smoked their Summers in the smoker then finished in SousVide bath? If so did you vac bag them or immerse directly? Water temp used? Approx cooking time in water bath?
Also if you have soaked your casings to use and not use them up are they still good to let dry back out?