I have never used A down vote, seems like 10 A day out to be enough. If you need to you can use some of mine.

Once you try the buckboard bacon think you will be surprised how well it turns out. Have only used Walton’s dry bacon rub never have injected it or used brine. So no reason you couldn’t just not my thing like the dry rub.

Have been using A combination of pecan and Apple for the wood real nice color and flavor. Have to go light on the wood in my Cook Shack it really puts out the smoke.

GWG8541 I usually get about two 3 pound chunks off A butt to use for my bacon. Try to keep them under 3 inch’s. The rest of the butt I freeze for my sausage.

It taste as good remember to do two 30 minute soaking then I pat dry and put in fridge overnight smoke to 138-140 if it is getting to much smoke I pull it at 120 or so and finish in sous vide.

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.

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.

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.

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

Thanks Bob Stehlik

Why am I listed as A yearling have been coming here for years?

I use trehalose sugar as a flavor enhancer. Also helps stabilize product when freezing. I use 1.5 teaspoon per pound of meat in all my sausages.

Welcome fellow meat head, you are going to enjoy this site. A lot of good information and even better people. Jonathan and Austin are super host and are very knowledgeable.

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.

Just said it was A copy of the CookShack not passing judgment on your purchase. I am sure Smokin it is A good product and hope it works out for you.

They have A very good web site thank you processhead for the link and they are usually rated in the top 5 electric smokers in any ratings I have seen.

Was your A 10 or F 16 made in China?

A Chinese copy of A CookShack smoker, right down to the door latches.

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.

Have been making it for years just using tender quick and sugar. 1 tablespoon tender quick per pound 1 teaspoon sugar per pound. Mix together and rub on pork loin place in ziplock bag refrigerate for 5 day flipping bag every day. Rinse well in water then I smoke mine to about 150 degrees then slice for sandwiches. Easy and turns out great.