I wanted to mention this here, because it is PURE FEC and not just smoking meat. These Sausage sticks I've done have really been a hit and there is NO WAY I could have ever produced them on an electric smoker. The wood burning actually gives me the nice pink meat I was looking for inside. Also, nice dry environment. The machine smoked so well, held at 165 for a long time with little variation and just poured out great amounts of smoke. Anyway, story board is attached. FEC is the best thing for me. Adding three more regular racks enabled me to really crank out the quantity. I could have actually done about 35 pounds raw which would have yielded about 20 pounds or so of finished product or an 148 foot section of sausage. Tomorrow morning, I've got to pick up my 40 racks of raw Saint Louis Ribs. That'll be the real test.
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