No Redzed I did not even open the door until it was done. I used a remote probe that gave me an accurate smoker temp and internal meat temp. I then just opened the door and with the outside temp being about 65 degrees outside the internal temp of the meat dropped down in about 30 minutes. I made 10 ...

After stuffing i set on rack and let sit for i hour to bring to room temp. http://i213.photobucket.com/albums/cc169/netspyman/IMG_2755.jpg This is the finished product after smoking and brings the IT to 155 degrees. http://i213.photobucket.com/albums/cc169/netspyman/IMG_2756.jpg This is the final pr...

Started my second batch. I added the cure and spices to my cubed pork and beef. I had 8 lbs of pork and 2 lbs of beef. I left it sit overnight before i ground it. After it sat overnight. http://i213.photobucket.com/albums/cc169/netspyman/IMG_2752.jpg First grind and i also added 1 lb of back fat tha...

Here is my cold smoker that i built yesterday. It works great and all i need to do is design a way to attach it to my smoker. http://i213.photobucket.com/albums/cc169/netspyman/IMG_2749.jpg Here it is sitting on top of my smoker http://i213.photobucket.com/albums/cc169/netspyman/IMG_2750.jpg Here it...

Hi Redzed i did not grind this batch. I used preground meat. I did mix if for about 5 min by hand when i added the spices and cure. I then stuffed it and left it sit in the frid over night. They do taste good and the texture is fine just need to get the smoking down. I just got my external temp prob...

Thanks guys for all the good information. Redzed I am using a premix for my seasoning so i will only leave it to cure for 24 hours as you suggest. I can see the benefit for this kind of process and will do that for my next batch. It will probably be this weekend when i start it. I may cube it all to...

Thanks for the reply Redzed. I was planning on cubing my pork shoulder i just got and your suggestion of adding cure to it first is a great idea. Do you mix it with water and just mix in by hand? Not sure how the get all the meat to get cure with it being such a little amount of cure that needs to b...

Thanks for the reply Bob. I have a cheap cold smoker already and plan on building a cold smoker with the same principle as the smoke daddy. The smoke is not my problem it is the heating. I will most likely finish it in the oven as suggested. My next batch will be done with pork and beef so it may wo...

Thanks for all the comments from great and knowledgeable people. Well i ordered a dual external digital temperature probe ( http://www.ebay.com/itm/291096386022 ) that will measure the internal temperature of the meat and the smoker itself. I also ordered a small battery operated fan which i plan to...

Finished smoking the sticks today. Didn't turn out the way i had hoped as it will take time to get used to my smoker. Here are the final pics of my first batch. They do however taste good. Loaded in smoker http://i213.photobucket.com/albums/cc169/netspyman/IMG_2743.jpg Smoke rolling out of top http:...

OK took the plunge. I used 4 lbs of ground turkey and 1 lb of pork.I measured the correct amount of spices and cure and added it to the meat and mixed for about 5 min. I then prepped the stuffer by placing it in the freezer for 30 min and then filled the stuffer. I then stuffed them into 17mm casing...

Got my meat mixer in and my new smoker. I am now in the process of curing the smoker for the first time. Rubbed it down with oil and now running the smoker at 225 for two hours with 1/4 cup of hickory pellets. In the next few days i will start my first batch of meat sicks. I am getting excited and a...

My wife was asking if i could make some of these with turkey meat. I looked and didnt see anyone using turkey for making sausage. Will it work to use just turkey to make meat sticks and if so will i need other meat to make this work?

Thanks Bob for the information. At what temp does the smoker start smoking? I went ahead and ordered a cheap cold smoker to help this along. This is the one i got not sure it is any good but is worth a try. http://www.ebay.com/itm/151206751021?_trksid=p2060778.m2749.l2649&var=450248844275&ssPageName...

Well got my spice mix and 17mm casings in the mail yesterday, This is my stuffer i have along with the stuffing tube. I will get my meat mixer on Friday 10/3/14 and my smoker on Monday 10/6/14. Once i have them the fun will begin. I can't wait to get started on my pepperoni snack sticks. I have deci...