My daughter Claire and her first buck.

Picked up a few blue claws.

Cured an smoked a couple goose breast.

Had a few early season geese turned them into some Willys snack sticks.

Get a amazn pellet tube it helps when running at low temperature

6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

I use Willies as my go to. I would describe it as a classic meat stick with a little heat that come in the end. Not real spicy but just enough. I’ve used it with venison, goose, pork and beef all have been good and enjoyed be everyone that has tried them

Euro mounts are a great. I only have so much wall space for full shoulder mounts.

I would try it. I like the current size but a little smaller diameter would be nice.

I’ve made a few batches of Willies goose sticks. I have made them both ways with straight pork fat and pork butt. There is a little difference in the finished product but both were good. I use 20-25% pork fat.

If you have a MB 30 then 20 lbs may be too much at one time. When I first got started with snack sticks I tried a big batch and ran into the same problem of it taking way longer than I expected. I also think the the temperature cycles of the MB spent more time below the actual set temp and that can mess with cooking times.

I’ve made a few batches of Willies goose sticks. I have made them both ways with straight pork fat and pork butt. There is a little difference in the finished product but both were good. I use 20-25% pork fat.

I purchased the Auber WST1510H-W to control my MB 40 after the original control quit. The temp control is amazing and with the wi-fi capability I can monitor my cooks from anywhere. Definitely a game changer for me.

Get a amazn pellet tube it helps when running at low temperature

My daughter Claire and her first buck.

Use a binder like Sure Gel also

Picked up a few blue claws.

If this is your first attempt at snack sticks I think splitting the batch is a good idea. At least now if you have a problem you can make adjustments on the other half

Nice job. A cooler has been on my to build list for a while.

PapaSop test strips are my favorite part just one of the perks being the cook