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First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me. 19mm collagen casings, using pink cure, using ECA. Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes...

Hello all, I'm relatively new but refining my system. The main issue: how small of a collogen casing is too small? What's the smallest casing and corresponding stuffing horn can I get by with? I know, more information is needed. Using a 22lb Vevor electric stuffer. This is a venison/pork...

Just did a kit from PS seasonings, their maple blueberry breakfast sausage. It came with natural sheep casings. This was my first time with natural casings. It was horrible to sort through them, find the opening, and get them onto the horn. Is there a trick? Once on, things went relatively okay...

Hello, I recently purchased a propane vertical smoker almost exclusively for making snack sticks (venison mostly, mixed with pork). I’m struggling to have a consistent temp throughout the smoker. The top will be 15-25 degrees hotter. I hang them so it causes the top to get done well before...

Hi all, I'm new here but have been using this site as a great resource. I recently got into this game. I hunt a lot so have been starting to make my own venison products verses taking it to the locker, and I'm very happy with it. I am wondering what is the best / easiest way to close snack...