I decided to change the name I post with. I was able to check in to the online give away last week. Totally ok with everyone knowing I am bling thus the new name no_eyes_processor. Next, snack sticks. I know John rathers a larger diameter snack stick. I rather the 16 mm it’s more like slim jims to me. I use a cabelas electric jerkey gun. Wish waltons inc had something like this but they don’t. The electric gun is able to stuff the smaller diameter snack stick. I also wanted to comment on snack stick curing. I am quite successful using the smaller casing. I start the smoker at around 120 and follow the smoke schedule Austin used in the snack stick youtube video. I keep tabs on mine since they are smaller and cook a bit faster. I use the sure gel and the encapsulated citriaccid. I don’t put a water pan in the smoker since the relative humidity in La. is always about 70 percent or higher. Sausage making and any kind of meat processing is my passion. Really excited about all of this and hope to have this posting thing figured out.

. If you want more smoke get one of the amazin pellet smoker. or the firebox that is on Waltons inc. site. I have the masterbuilt 30 inch electric smoker and I also have the masterbuilt smoke generator. The generator is awesome liquid smoke could be changing your final product. The amazin pellet smoker is on the waltons inc site, at least I think it is. Just a metal tray with 3 or 4 troughs for the let pellets to follow. Trying to wait to afford the pk100. That’s my dream smoker.

Cali sausage guy I place my sausage on foam trays that just fit into the vac bags. Not sure on the size tray but I am using 8 x 12 vac bags. I run it for about 25 to 30 seconds. I have sausage from about a year ago and while it isn’t totally free of air it still tastes as good as when I made it. Possibly try a tray that is a bit deeper and it won’t mash the sausage. I guess it’s a visual and being No_Eyes_processor would explain it all. Probably not a great visual but it does work.

Jonathon I am now to the point where i can get consistant results making snack sticks. I usually use ground beef from the grocery, 80 20. I am able to get protine extraction with this amount of meat. By hand works for this. I have the meat mixer but it is a pain to clean. Decides that, my 30 inch masterbuilt can’t hold that much product. I rather hang my sticks so that limits me to about 5 pounds. I bought these skewers and weave them through the grill for the smoker. It’s rough but works. Still dreaming of having that pk100.