Jonathon Thanks for the responce. I will be processing for family and friends only, so I will not need to worry about labeling. Have you or others tried this and is the effort worthwile?

I am interested in making beef or turkey snack sticks and substituting commercal bacon for the pork fat specified in the recipe. Will
Will it work and do I need to adjust the cure since the bacon is a cured product?

Joe Hell Try agave nector. It is 25% sweeter than sugar, but is a low glycemic syrup that does not cause spikes in your blood sugar. Research it on the internet for yourself.

I recently upgraded to a pellet grill after struggling with temp issues with both gas and electric stick burners. I love the set and forget features. My quesrion is that so many of your recipes for sausage call for an initial period of low temp and no smoke. My smoker has various 7 levels of smoking with low temp and high smoke or high temp and low smoke. I have yet to determine what these temps are and I can go independantly of these ranges and set the temp directly. I understand that higher temp burns the fuel more completely, reducing smoke, but how can you burn at a low temp without smoke?