@ridley-acres @Jonathan Sounds like you have another video option for “buckboard bacon”.

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.

@processhead Thanks for putting that “sensible” hat on sir. I agree with YOU!!!

@shoprat53 Nice step up, it does make the task easier.

Thank everyone. Love this place!

@lkrfletcher is there a shelf life or refrigeration required with the butter on them?

@samspade I emailed them and they had no way of doing that

Been smoking Q for over 20yrs in my 2 little cookshacks. Amazing smokers right there! Great find.

@samspade nope…it was free. I’m using the free and not the premium. Maybe try a different app.

@shoprat53 awesome! I recently scored big and picked up a Smokin Tex 1400 smoker for $50. Hoping to do some snack sticks on it this week.

@shoprat53 That is a great gesture, another group of under appreciated people until you need them.

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.

@shoprat53 Donald, sorry we had some craziness happen this morning and I have been running around Wichita. Anyway, I checked and found an entry for you in Oro, so I am not sure what the issues are? If you want to private message me I can set your password to something?

@shoprat53 YEah, I tend to see that to really get that oat look gone you need to add a little more water. Maybe that would be something we could go over on a Weekly Livestream?

@shoprat53 I’ve also had great luck with their CS. My issue was a damaged thermometer from shipping. They rushed one out right away

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.

Thanks for the information Jonathan, was curious to see if anyone had done jerky. Think I will just do it all in the smoker.

@shoprat53 Yes, grinding a 3rd time isnt a bad idea with chicken sausage either. Basically, make it goup before you stuff it and I agree that Sure Gel is better than soy for chicken. Another thing I have used is super bind with chicken and that has worked well. It doesn’t actually have protein in it but it does a very good job in catching all the moisture that the meat expells.

Thanks for the information.

This site always changes the spelling very frustrating. It isHakka brand