Ok, 1st.. Hey All! Rookie Smoker Enthusiast here. Some back ground, built my own smoker, ran a batch of venison/pork (20/5) mixed with PS Snack Stick Kit mix and some ad lib pepper and cracked red pepper.. Mixed the night before, put them in a LEM meat tub in the fridge over night, 2 hours at 105F ramped it up to 160F with Apple chips for smoke for 4 hours, then took chip pan out and let the heat get up for an IT of 155F. Then to the sink/cold water and ice to cool quickly..
My sticks taste pretty good, but there is this black film on them. I wiped it off a bit (read: as best I good quickly). No "numbing" tase on the tongue, don't taste overly smokey. But the black on the fingers, counter, meat tub, sink, etc.. has me concerned..
Poorly vented smoker?
Mine vents out the back top, not out the top.. I think I'm going to add another vent out the top.. thoughts?
Not dry enough whe I started smoking??
Also and off topic slightly, decided to go to smaller casings in the future. I have a 5# stuffer from Cabelas, will a LEM or other 3/8 tube work?
Thanks Folks.. gotta figure this out, absolutely despise paying for sticks, ring bolgna and summer sausage! I can do this!! I hope!