Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Re: New Batch of Dry Cured BaconI have been using part of A pork butt and use the dry bacon cure. I figure about 3 days A inch then add A day then just finish it like regular bacon. Much meatier and also much cheaper and easier to find. They are usually about 3 pounds a piece usually have at least 1 curing in the fridge. Love my BLT on whole wheat toast.

Did A dry brine on A 12 pound turkey 2 days ago. Cooked it in my cook shack smoker today used about 3 ounce of hickory and pecan. Smoked for about 4 and A half hours. Until the temp in thigh was 175 then covered with foil for A half hour. Best turkey I have ever made stayed juicy and just the right amount of smoke. Cook shacks web page has A lot of good recipes and good information about smoking. Love my new 20 year old cook shack 150.

Max Baer jr. who played Jethro Bodine is still alive he is 103 years old. One of my favorite shows growing up.

I have made A lot of chicken sausage both cured and fresh. A lot of my friend prefer over the pork, just remember to add about 15 to 20 % more seasoning.

Cooked about A 16 pound turkey today in my cookShack 150 vintage smoker today. Used about 4 ounce of A mix of cherry and pecan wood. Cooked for about 6 and A half hours let it relax for A half hour. Best Turkey I ever cooked stayed very moist, I dry brined it dry for 2 days. Love this CookShack smoker, cooked it at 250 degrees turned out great.

RafterW I have decided that the best cheese to smoke is mild or medium cheddar. I slice it about A 1/2 inch thick and smoke for about an hour with apple wood. Then I wrap it in parchment paper and refrigerate for at lest 4 days before I eat it. It seems to always come out good.Also dice it and freeze it and use it in my snack sticks and summer sausage does not melt stays whole.

Used my new Barton 22 grinder, what A difference from my genetic 8 grinder. What us to take me 20 minutes now takes 2 very satisfied with the purchase.

I buy these 2 1/2 gallon ziplock bags at dollar tree 5 to A box and put my sticks or sausage in there. Tried it without bagging did not like the flavor as well and also did not like the oil and particles in my water and in my sous vide. Tried both ways like bagging them better. Easy to put probe in sausage in that big bag, no reason to vac seal.

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

Re: [Got a new Smokin' It 3.5D Wifi gen 2](and Bella's Cold smoke generator!) looks like A Chinese copy of A CookShack smoker, very similar. CookShacks are made in PoncaCity Oklahoma and have been around for years. Love my 1999 model 150 will last me another 20+ years.

I also just bought the Sous Vide to finish sausages, now I cook my chicken breast no need to brine anymore pork chops, have also cooked sausage in the sous vide. No mess easy clean up love it thank you meat heads for turning me on to the Sous Vide.

Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

Used my new Walton’s 7 pound stuffer for the first time today very impressed. Makes making my sausages so much easier.

I use thighs and split chicken breast need the fat from the thighs and save most of the skin for the fat. You can always add pork fat to it I make mine most times without the pork fat. I would say it is about 15% fat that is why you need the extra seasoning. And yes I always use sure gel in all my chicken sausage fresh or cured.

Agree with Tex get A Ford or A Chevy truck. See alot of 20 year old Ford and Chevy’s trucks on the roads. Do not see many 20 year old Tundras. Enough said.

Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

I talked to some girl that could not answer my question about making some snack sticks.