Jonathon
Thanks

Thanks.
What I have done in the past is evenly sprinkle the spice on both sides of the meat and then put all in a zip lock over night in fridge.

Making a patch of beef jerky this weekend and want to know best method of applying the spice.
Any comments appreciated.

Jonathon
140 until sausage IT at 100
155 with 1 Hr smoke.
170 till IT at 140
Then 185 till IT of 155
Unit is completely sealed.
No circulating fan. Only two small vents
2” x 3” in door.
Lots of moisture in pan at bottom.
Unit takes over 12 hours to get to IT of 150+.

I have a Alto Shamm commercial smoker and used to smoke my garlic sausage.
The unit is totally sealed except two small vents in the door.
Unit does a great job smoking sausage but can not get a uniform nice red colour on the casing.
I understand that if there is moisture on the outside of the casing it will not take in the colouring.
Any suggestions on what I can do to remedy the problem?