Joe Hell here is the last one I have in the freezer I made about a dozen of them this year! They go fast lol

Thinking about making buffalo blue cheese snack sticks, using 20 lbs of deboned chicken thighs(grinding the skin in with) and 5 lbs of bacon. I will be using super bind and encapsulated Citric Acid. Anyone have comments/advice? Does this sound right?

Jonathon me too I just want that hot flavor in my snack sticks!!!

deplorablenc1 haven’t made them yet still planning on it will let u know how they turn out

Jonathon thanks for testing that out for me that’s great info!!! Disappointed that it didn’t turn out

Bhouin1086 on the smoker

deplorablenc1 pulled them off took 15 hours to finish but they look good tried a burnt one turned out ok will post after setting in fridge overnight

deplorablenc1 well I tried one right off the smoker and boy they are hot, will let you know after they sit in the fridge overnight

deplorablenc1 think it’s the seasoning it has good flavor though

Thinking about doing some chicken for lunch meat anyone have any experience with this? I was gonna smoke it after curing and was thinking a spicy rub

Jonathon thanks for testing that out for me that’s great info!!! Disappointed that it didn’t turn out

Jonathon me too I just want that hot flavor in my snack sticks!!!

Jonathon please let me know what the outcome is

I just got some high temp blue cheese was gonna order some buffalo blue cheese snack stick seasoning was wondering if I could put some franks red hot in with it? Any ideas was gonna make it with pork butt but I’m not sure if the vinegar in the hat sauce would cause a problem? I made a batch of buffalo blue cheese before and wasn’t too impressed with the buffalo flavor, I would like to make it like bitting into a hot wing ( I like my hot wings hot and with blue cheese

schultzgang I agree I like to wrap in bacon and put on the grill!!!

Joe Hell here is the last one I have in the freezer I made about a dozen of them this year! They go fast lol

schultzgang I agree that is why I use the big roast from the back legs

Curtis p. the amount of brine you are making

Curtis p. @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwich