Potato sausage, it’s a lot like hash. Or ground venison bacon.

I have a Bradley six rack, don’t remember exactly what I paid 3 years ago but it was less than 500. works pretty well if you don’t mind moving into the oven after smoking just to speed things up. It seems like it takes forever to get from 140 to finish at 165. A biscuit every 20 minutes does a good job giving the meat smoke flavor.