Discoloration in snack sticks

[mjspeers]

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 to get me to 155 then an ice bath. I did not spot check and the spots with the probe looked more like dark brown that I’d expect. I’ve got the sticks in the fridge over night now. I wanted to get to bed, now I’m not sleeping thinking back on it. Anything I need to worry about? And any way to verify they’re okay after resting?

 

[mjspeers]

Here’s a pic. I think they browned more over night and taste fine. Any input?

 

[smokerjim]

Looks like maybe a little fat out, hard to tell. you might want to send me a few so I can try them.

 

[mjspeers]

That makes me feel a little better. They were in the smoker a very long time. Towards the end I did jack the heat up to 185-190 to get them done.

 

[SmokinEdge]

That makes me feel a little better. They were in the smoker a very long time. Towards the end I did jack the heat up to 185-190 to get them done.

Dark spots look over heated to me. Most smokers have hot spots. Learning where those are and rotating the sausage part way through to even out can be important.

 

[priext]

How are you liking the PS 100 Classic? Sausage/Snack Sticks/Jerky is my main reason for wanting one of these cabinets but would occasionally do other bigger primals when i dont' want to tend my offset. This checks a lot of my boxes but having a hard time making a final decision between this, a TSM 30lb, a smokn-it, or a pellet pro 2300.

Having a hard time finding much real world and non-sponsored reviews of the PS 100 Classic or Max

 

[mjspeers]

How are you liking the PS 100 Classic? Sausage/Snack Sticks/Jerky is my main reason for wanting one of these cabinets but would occasionally do other bigger primals when i dont' want to tend my offset. This checks a lot of my boxes but having a hard time making a final decision between this, a TSM 30lb, a smokn-it, or a pellet pro 2300.

Having a hard time finding much real world and non-sponsored reviews of the PS 100 Classic or Max

I very much like it. Good space. That thing holds the smoke if you put a lot of sawdust in and don't have the dampeners open. I've been refining my process, that's a personal thing I don't love an overwhelming taste of smoke. I've only otherwise run a pellet, and masterbuilt electric and propane setups. To me this was worth the money.

It's not perfect, but it's nice. It takes quite a bit to get up to temperature, but that's probably on me for trying to smoke in freezing temps. I would just need to turn the temp up quite a bit higher than my target, keep an eye on it, then turn it down when it gets to the target. Otherwise it doesn't seem to get there. It would trip my gcfi outlet so swapped the outlet and it does not trip my breaker.

Careful with the sawdust pan, I have burnt myself getting it out.

 

[priext]

I very much like it. Good space. That thing holds the smoke if you put a lot of sawdust in and don't have the dampeners open. I've been refining my process, that's a personal thing I don't love an overwhelming taste of smoke. I've only otherwise run a pellet, and masterbuilt electric and propane setups. To me this was worth the money.

It's not perfect, but it's nice. It takes quite a bit to get up to temperature, but that's probably on me for trying to smoke in freezing temps. I would just need to turn the temp up quite a bit higher than my target, keep an eye on it, then turn it down when it gets to the target. Otherwise it doesn't seem to get there. It would trip my gcfi outlet so swapped the outlet and it does not trip my breaker.

Careful with the sawdust pan, I have burnt myself getting it out.

Thanks for the reply and info!

 

[Brokenhandle]

As mentioned, finding out where your hotspots are will help. A store bought package of dough rolls or biscuits spread throughout the smoker works well.
25 lb batch of sausage or sticks is a bunch depending on the temp when they go into the smoker... maybe a smaller batch would shorten the time in the smoker. Another option guys use is to smoke for a few hours and finish in a sous vide bath to shorten the time up.

Ryan

 

[paulgeorge]

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 to get me to 155 then an ice bath. I did not spot check and the spots with the probe looked more like dark brown that I’d expect. I’ve got the sticks in the fridge over night now. I wanted to get to bed, now I’m not sleeping thinking back on it peer e kamil full novel in urdu. Anything I need to worry about? And any way to verify they’re okay after resting?

The 11-hour cook time is a bit long for 19mm snack sticks, but since you hit 155°F internally and ice-bathed them, they should be safe. The lighter spots could be from uneven heat, moisture, or the ECA reaction. If the texture is firm and there’s no off smell, they’re likely fine. Next time, try rotating racks and spot-checking temps with an instant-read thermometer.