Only made 5 pound of meat up after the last fiasco. I think my meat guy ground the sirloin tip a little finer this time, I also add 1 1/2 cups water to the mix, will cut that back some next time. Used a seasoning from Zachs, I think, got it from Allied Kenco. Stuffed into 19mm collagen casings. Only split once during the process.
After modifying the smokette, I hung the sticks from a couple of 1" wood dowls, set at 100 for about an hour with the door ajar slightly, and then threw in a few small pieces of hickory, and set to about 155 for 2 1/4 hours, internal temp was 140 to 145.
They were good warm, will see how good they are in a day or so.
Only problem i see is the casing doesn't seem to stick to the product, it can be easily peeled off. The last time what I did get stuffed and made the casing was inedible, not that bad this time.
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