Dreams come true. What a beautiful set up. I have a grinder I have to slide across the room, open the box and take out in pieces because it is to heavy.

What happened to 1.99 a pound?

I bought a Multivac P200 that I am extremely happy with.
I took only 2 weeks for truck delivery since it is 85 pounds, 105 pounds with packaging

When the machine failed to get to temperature, it was -6 degrees. It was outside in Bozeman Montana. The altitude here is 4800. I had ice from the machine to the concrete it was sitting on. I rent, and not able to put a hole through my garage for venting purposes.
The machine setting was on high for 36 hours, never reaching temperature. The machine was 2 weeks old at the time of this event.
I hope this helps.

twilliams said in Opinions....true or not true....lol:

BBQ RULES:
We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity . When a man volunteers to do the BBQ the following chain of events are put into motion:

(1) The woman buys the food.

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.

Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.

(6) The woman goes inside to organize the plates and cutlery.

(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat

Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(10) After eating, the woman clears the table and does the dishes

And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(12) The man asks the woman how she enjoyed ’ her night off ', and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women

I use 2 handfuls in 25 pound batch. LOL
1/2 to 1 cup to desired taste
I bought the 5 pound package from Waltons. I use it in anything we cook really. Even on a salad.

I use the flakes with seeds.
I don’t rehydrate the product. I just put extra water in the meat when I hand mix the cheese, just prior to stuffing.

I contacted Bill. He said the PK100 will Not work well in cold weather. He did give me some ideas. I will push my smoker outside my garage and complete the smoking process in cold weather. I will then put my smoker inside my garage and complete the cooking process
More to come.

Thank you for your continued support. I called them last week and left a message. They never called me back. I had to finish my snack sticks in my Traeger. I didn’t purchase a PK 100 to use my pellet grill.
Thank you

I have had the same type of shipment in the past. They came to me at room temperature. I used them with no problems. It didn’t effect the taste. Rinsing them well in hot water is the ticket.

I live in Montana. Having the opportunity to help many friends with their meat processing needs. Thank you “Team Orange” and Walton’s for all of your support during my struggles for success.
We are creating a better product each year.

I have been looking to purchase a P200 Multivac chamber machine. Has anyone had experience with this machine? I do know it is a little more expensive. I don’t want to regret my purchase and wish I bought a different machine.
Team Orange

I read that on the directions
I bought it from Walton’s last month.
Sure hope they will stand behind the warranty

I used the MEATER thermometer. The internal ambient temperature never got close to the setting of the PK100. I even set it up to 250 degrees at high watt setting. The temperature never got above 150.
What would be my next step?

You don’t have to put them in a bag when submersing in the water. Those look so much better than mine. We made 275 lbs of sausage including 50lbs of Willies snack sticks today. I smoked 50 lbs of habanero mango brats. The best of the best.

Agreed I have a Meatometer I bought at Waltons. I wish I bought the 4 pack instead of just the single. Love love it

The water is working.
Before I but water in the smoker I had icicles from the smoker to the concrete. -8 degrees brings its own challenges

I am struggling with my new PK100 getting meat sticks up to temperature. The first time I made snack sticks it took 30 hours or so.
I am on my second attempt. I have 25 pounds of meat sticks in the smoker. I am on hour 16. I have turned the temperature all the way to 250 degrees with 1250 watts. My internal temperature of my meat will not exceed 127 degrees. Outside temperature in Montana is -8 degrees.
Does does altitude along with outside temperature have that much effect on my new smoker?
Has anyone else struggled this much? I was really looking forward to finding great success with the PK100.