I have smoked 27 lbs of venison summer sausage in my PK100. Used the 40 mm x 18 in Collagen Casings. I just put two racks in the top position and ran chop sticks thru the casing loops. Came out fantastic. I like the smaller 1lb. Tubes because I give them to a lot of friends. They are also about the perfect size for ritz crackers when sliced. I do have some friends that eat these one pounders like they are snack sticks. I used Waltons Ton Summer Unit seasoning, outstanding.

I own/operate Fitness equipment and Sports Supplement retail stores in Michigan and Indiana.

twilliams thank you Sir. I thought that link was only for purchasing a 4 pack bundle the woods listed on the four bags in the image.

Jonathon Hello, I am going to do a 20lb run of tender jerky this weekend in my PK100. I see n the smoke schedule that both vents are wide open. What should I set the vents at during the smoke WITH humidity phases? I’m also going to use Worcestershire instead of low sodium soy. I’ll let you know how that comes out.

Thanks for your time.

“Red line” distance is 29 3/8 inches and the “green line” distance is 34 inches.

I’m in the first stage, which is drying @140 for 20 minutes. For clarification. When following the smoke schedules. Does a first stage like this mean that we put the meat into the smoker and set it at 140, and leave it for 20 minutes then go to the next stage. OR do you put the meat in and once the smoker reaches 140 you start the 20 minutes? Thanks.

Jamieson22 it went very well. I did leave about a six inch opening in the center of each rack to allow a chimney for heat and smoke. However, I did not leave enough space at the edges and this trapped some heat and those pieces were a bit darker then the rest. Not bad, my friends called them “burnt ends” jerky and loved them. I was too worried about loosing heat and extending the cook time so I chose not to rearrange the level of racks and the bottom rack clearly was darker then the upper. Next time I will rearrange them, maybe a few times. I smoked them as “rounds” the way they were sliced and then cut each round into thirds for packaging and eating.

I use the supreme pizza (big hit getting kids into venison ), blue ribbon, hatch green Chile and the fanciest flavor is longanisa ,it is kinda like a teriyaki but with more flavor (garlic, pineapple, paprika)

High temp cheese available: mozzarella, pepper Jack, cheddar and ghost

I have smoked 27 lbs of venison summer sausage in my PK100. Used the 40 mm x 18 in Collagen Casings. I just put two racks in the top position and ran chop sticks thru the casing loops. Came out fantastic. I like the smaller 1lb. Tubes because I give them to a lot of friends. They are also about the perfect size for ritz crackers when sliced. I do have some friends that eat these one pounders like they are snack sticks. I used Waltons Ton Summer Unit seasoning, outstanding.

Jamieson22 it went very well. I did leave about a six inch opening in the center of each rack to allow a chimney for heat and smoke. However, I did not leave enough space at the edges and this trapped some heat and those pieces were a bit darker then the rest. Not bad, my friends called them “burnt ends” jerky and loved them. I was too worried about loosing heat and extending the cook time so I chose not to rearrange the level of racks and the bottom rack clearly was darker then the upper. Next time I will rearrange them, maybe a few times. I smoked them as “rounds” the way they were sliced and then cut each round into thirds for packaging and eating.

I’m in the first stage, which is drying @140 for 20 minutes. For clarification. When following the smoke schedules. Does a first stage like this mean that we put the meat into the smoker and set it at 140, and leave it for 20 minutes then go to the next stage. OR do you put the meat in and once the smoker reaches 140 you start the 20 minutes? Thanks.

Terrific! Thank you for your support. I’ll post some pictures when I finish them.

Have a blessed week.

I will be making tender jerky this weekend in my PK100. I’ve read the tutorial and watched the videos. I was not able to find how I should set the dampers during the “smoke with humidity” stages. Jonathon specifically mentions that the initial drying and final drying stages should have vents wide open, which leads me to believe that the other stages are not “wide open”. Do any of you have advise for me?

Thanks in advance for your time.

Jonathon Hello, I am going to do a 20lb run of tender jerky this weekend in my PK100. I see n the smoke schedule that both vents are wide open. What should I set the vents at during the smoke WITH humidity phases? I’m also going to use Worcestershire instead of low sodium soy. I’ll let you know how that comes out.

Thanks for your time.

I own/operate Fitness equipment and Sports Supplement retail stores in Michigan and Indiana.

“Red line” distance is 29 3/8 inches and the “green line” distance is 34 inches.

I reckon this to be a curiosity question. In the latest method, Jonathan recommend 18% by weight liquid low sodium soy sauce. I was wondering if you could use the same volume of Worcestershire sauce instead of low sodium soy sauce. Worcestershire already has around 70% less sodium than soy sauce. I’ve generally preferred Worcestershire over soy for taste. Is there a special “tenderizer” property that soy sauce is bringing, or just a better taste profile than using 18% water.

Thank you for your time and guidance.