Got into computers in high school. Joined the navy and spent 8 years of which 6 1/2 years as a computer operator and programmer. Got out and was in IT until I retired 7 years ago. I’ve been hunting and fishing since I was a kid. I’ve been bow hunting since 84 and am still slinging arrows at deer except I’m now using a crossbow. I’m also a woodworker and photographer. I’ve been smoking meat for most of my life and have just started making some snack sticks using casings. Life has got to be great when everyday is a Saturday!

Thanks y’all for the info, it’s interesting how everyone has a slightly different way to get the same thing done. I smoked mine in my green mountain grill starting with 150 and gradually increased to 180. Put them into an ice bath for 10-15 minutes. Took them out to dry. The twisted ends were still wet so I snipped them off. I will make sure all moisture is off before vacuum sealing and freezing. They taste great!

Everyday is Saturday because I’ve been retired going on 8 years now. Before that I spent my entire career in IT programming.

calldoctoday I was working 2 days a week but when COVID began I took a leave of absence and am still on it today. Not sure if I’m going back or not. Fishing season is here so I get out 2-3 times a week so going back might interfere with fishing. Going to shoot some pictures Saturday and smoke 3 ten pound pork butts Sunday. They always come out so good.

I am smoking some snack sticks (habanero bbq seasoning) and am planning on freezing after cooling off with ice bath and drying. These meat sticks are in collagen casings. This is the first time I have made snack sticks and any advice on preparing for freezing would be appreciated.