Yes, I've been giving so much away to our fishing buddies, I had to stop and make another batch. This time instead of doing just cubed nuggets, thought I'd make some small sticks. Same recipe, same ole, same ole. Just a different shape. My typical dry brine of brown sugar, non iodized salt and a shiat load of fresh garlic. Sticks on the left. Air drying for a couple hours after a 4 hour brine. Sprinkled with some coarse black pepper Smoked for 3+ hours until I met an IT of 140* Ended up with a little too much product to layout on the 5 rack capacity of Mr. Big Chief so I had to insert an additional rack which I normally use in my gasser smoker, onto the 2nd from bottom rack. Worked perfectly One of my AMNTS doing it's job providing a very nice TBS. The sticks (bottom tray) looks like my Salmon Jerky, but believe me, these are much thicker and softer.