Wanna sell it? Lol
Yeah I have a jerky gun but I’m looking for something more automated now to hook up to my Walton electric stuffer and plan on doing 25lb batches at a time.
The Colosimos looks pretty solid, but I have a feeling it’s made for the industrial hydraulic vertical stuffers, not the regular ones we have, based on the YouTube videos I watched.
That’s an idea I’ve thought about, but I’m really wondering how the local sausage shop is doing it. It’s about a 45min-1hr drive from me. I was going to go in on Monday, buy some sausage, and try to talk to the owner but I know it’s gonna be too slammed with Superbowl coming up. I’ll go the following week when it hopefully dies down a bit. Whatever method they are using, it’s definitely working very well.
Quick report back. So I made a 1.5lb batch. It came out pretty good but I think I’d cut back a little on how much I added. I used 30 grams for the 1.5lbs. Every rub is going to be different. This is a saltier rub so I’d probably knock it to 20 grams next time. Feedback so far was that it was preferred over the PS seasonings Cajun mix with pepper jack cheese which really surprised me.
Thanks for the reply. I took a look and those are actually priced pretty well, but I definitely want something with humidity control this time around. Don’t want to have to mess with water bowls and sponges like in my pk100. The one I mentioned above is the only one I can find so far but $10k is a big gamble for something I can’t test first or find any reviews on.
Just curious if anyone has a really good dry rub they like using for their ribs, pulled pork, burgers, etc, and tried using it for snack sticks? Does it work the same like the seasonings made specifically for snack sticks?
I was tasting some commercial rubs the other day and found one that I thought, d**n this would be really good if I could make the snack sticks taste like this and add some high temp cheese. Just wasn’t sure if it would work or not.
Also, how much would you add? I plan on using sure cure and an accelerator.
Thanks in advance.
Hey guys! Looking to upgrade from my PK100. I’d like to get a little bigger smoker with humidity control for under the $10k mark. It’ll be used specifically for snack sticks, jerky, and smoking brats/sausage. As much as I’d love to have a ProSmoker 500t-HVE, it’s way out of my budget.
I’ve been eyeballing the Nu-Vu Smoke 13 with an external smoke box. It’s the only one I’ve been able to find that has humidity control. The manual I downloaded it pretty vague but it has what they call “automist” and you can adjust from 1-10 which controls how often it sprays I believe. It’s all analog controls, so no display of what the actual relative humidity is inside. I’d probably have to add some kind of monitor for that.
Does anyone have any experience or thoughts on it? Any other brands or models out there that I’m missing?
TIA
Thanks a ton for the info and pictures. A few questions.
Does throwing them in the sous vide wash away the smoke from them?
How long do they last unrefrigerated once you vacuum pack them?
Genoa salami is going to be next on the list of things to try for me.
What was your process with the snack sticks? Those look amazing.
Jonathon ,
Which smokehouse are you guys using to do all of your jerky, snack sticks, and smoked sausages on?
Thanks,
Dan
That’s an idea I’ve thought about, but I’m really wondering how the local sausage shop is doing it. It’s about a 45min-1hr drive from me. I was going to go in on Monday, buy some sausage, and try to talk to the owner but I know it’s gonna be too slammed with Superbowl coming up. I’ll go the following week when it hopefully dies down a bit. Whatever method they are using, it’s definitely working very well.
Yeah I’m not sure. I’m using a big bowl of water with the drying towel dipped in the bowl like a wick. Jonathan said he was getting like 55% humidity with that setup in his testing.
Thanks for the info. So I’m actually trying to figure out how to smoke them before packaging them up, but keeping them safe and not changing the texture.
Maybe I over mixed when I did the smoked ones, not sure, maybe not enough fat. I guess I should experiment with way smaller batches(maybe 2-3lbs).