mine did the exact same thing today, very frustrating

I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.

Hello, Rodney from NC
I have been making homemade jerky for years and now just getting started on snack sticks and I love it. Jonathon and Austin’s advice is spot on

did the 4lb batch today followed Jonathon’s advice except I didn’t have time to hold overnight so I used the citric acid. I used 21mm fresh collagen casings smoked really slow for 4 hours then turned up my smoker for another hour till they hit 165 taste fantastic they just seem to be a little too juicy for pepperoni and I needed more cheese than I put. thanks for the advice I’m still learning but I am hooked on making snack sticks now

going to try snack sticks with pepperoni and high temp cheese waltons says follow recipe for summer sausage do I need encapsulated citric acid? and can I use carrot fiber for my binder going to do a small batch around 4 lbs do I add water also

Austin ok guess I need to order some cheese then,
used some carrot fiber and encapsulated citric acid on the last ones they were the best yet. I am still figuring this out but I’m getting there

one more question will the high temp cheese fit through the 12mm tube ok?

 jerky turned out good I sliced it too thin I think, I believe maybe a different flavor would be better but we like this,.
I have my own marinade going now soy sauce brown sugar garlic and onion powder and bar-b-q sauce with liquis smoke

Jonathon thanks I am going to try the bold since I just go it yesterday.

what flavor profile would you use I have never made jerky from from pork would my regular beef jerky marinade work or should I use something like waltons bold jerky seasoning

Austin thanks

I have a couple of questions about snack sticks.
I use a sausage stuffer with the small tube and use 17mm or 19 mm collagen casings I also fine chop fresh jalepenos and add to the mix, when I start stuffing the casings it stuffs easy sometimes but then it gets real hard to crank the handle for some reason and if I use too much pressure I have a blowout what am I doing wrong?
And one more question can you leave snack sticks at room temp.