Venison steaks marinated in pa’s black bull in the vac tumbler

Snacks yep got it ordered, hopefully it works!

Venison steaks marinated in pa’s black bull in the vac tumbler

Snacks yep got it ordered, hopefully it works!

processhead this information is exactly what I have read. So I talked with the smoker manufacturer and they have a fan that can go on the outlet to do exactly what you said. It can be placed and removed as needed. I will have to experiment a little to see how long it needs to stay on, but I am hoping that it helps solve my problem!

Thanks everyone for the help, I will post back when I do another big batch and see how it works out.

Going to do a little research on the cure accelerator that Grimpuppy suggested as I am curious if the cold meat from the fridge also as something to do with it.

Grimpuppy duh, I didn’t even think about this. I am not letting it sit after removing from th fridge. I have never used cure accelerator, but I will look into it because I don’t have time to wait for things to warm up! Thanks for the advice.

twilliams I think airflow is definitely a problem, I have contacted the manufacturer to find out if they have solutions.
I have a 5d made by smoke’n it, they are a local company near me. I think I should have researched the air flow a little better, to late now! Now I just have to find a solution

I do not have an Internal fan, is there something that you use and would recommend?

10 % beef fat added, Excalibur smoke bbq seasoning, sure cure disolved in 1oz of water /lb

It is definitely moisture and not fating out.
To much water? Not enough dry time?

I did not try to search for this issue, so sorry if it has already been talked about. I have tried a couple of times to smoke a large batch of snack sticks (48lbs) and am having trouble with to much moisture in the smoker.
Smoking 5 or 10lbs I do not have any problems.
I do not put an water in the bottom of the smoker, because there is plenty of moisture already!!
Cook shedule:
120 for 1 hour
150 for 1 hour
170 for 2 hours
200 until 160 degrees

I have increased temps from what I used to do in a smaller smoker to try and help push through a stall. But maybe that is my problem, it doesn’t have enough time to dry out.
Just wanted to see if anyone had any thoughts!

Looking at possibly getting a PK 100 in the near future. Wondering if everyone keeps their’s outside or inside and pipes the exhaust out?