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Awsom im getting ready to make a run of deer snack sticks myself.

About an 1/8 of an inch or a little more needs trimmed to be edible but good beyond that.

Yep Jason I gave it a cold shower out of the smoker then let it set on the counter room temp about 2 hours then put in fridge for about 4 hour unwrapped.  I think it may have something to do with the seasoning/curing mix. I'm trying a different mix next time. my friend had the same problem last...

That's what I thought too Jason but I have a tru- temp in the door and a Cooper with a prob next to the control prob

I got my summer sausage run done and my smoker worked great. but I have one problem. it looks good, it taste good but it has a tough outer edge but the inside is ok. I started slow at 130deg and ramped up to 170deg and finished at 152deg internal. can anyone help me on this?

correction on seasoning it was con yeager spice company premix summer sausage.

Thank you Al, if it tastes as good as it looks I will be thrilled. The smoking process is doing good so far in in the 4th hour and no problems.

I used premix from con Agra for summer sausage

Just started my first summer sausage run I'm my modified smoker.

Thank you crankybuzzard for the reply. I may try pecan.

I'm making a batch of summer sausage and would like some suggestions on what wood to smoke with? I have used hickory in the past but I'm open to experiment, but I don't want to ruin the batch with the wrong wood flavor.

Them look great. I like the ingredients you use sounds simple but good. what kind of cure do you use?

I'm a tri tip fan but cant never get them here, sometimes I can find them but they are 8.99 a pound or pre seasoned with all kinds of chemicals in a vac pack.

I use a lot of premix seasoning products and have had good luck with them. sometimes I will add stuff but if its to hot that is hard to mellow out. I always take a sample and fry in a pan or bake in the oven to do a taste test then adjust flavor from there before smoking.

thank you dirtsailor2003. I smoked dry in the past and just wanted to be sure on honing my skills. this forum is awsom for info and techniques.

I think I have modified this box to my specification, it looks good I added a smoke generator that works well. now I need to smoke some meat. thank you all for you help.

Another question. when smoking summer sausage, snack sticks or salami does anyone use a water pan in their smoker? and is there any benefit from water pan? I use a water pan in my master forge smoker when doing butts, ribs and briskets.

Finished smoker and added second thermometer. Does anybody have suggestions on smoke generation? or the best way to make smoke I made a smoke generator but it don't seem to work well so I ordered a larger air pump.

Update:  So I'm still working on this build/modification changed gas valve to 360C03-333, temp control is a pakstat series II and a 24v transformer to run gas valve. Gas valve is plumbed in and pilot hooked up and working. Next step is to wire up control and gas valve and should be able to start...

Tel-tru 3in dial 4in stem temp gauge