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To bad Miker Z, I hadn't checked the price out in Ont. but that sounds f'n nuts for neck meat ! I end up buying pork loin for 1.75 a lb and making smoked ham or pea meal bacon from it . Got some bass and perch pickling now for smoke tomorrow. Cheers from Ontario. Dave.

That's the way to do it ! The only way to cold smoke. Cheers brother !

Pleased to meet you. I'm in north east Ontario Canada. I'm smoking mostly fish or ham these days. What's up in Oklahoma?

Just started a batch of Bass and Perch in a pickle with Cajun seasoning for over night, will smoke it on the Bradley tomorrow for 6 or so hrs. Started smoking a couple of years back, with bacon, ham and fish, still addicted to them but have not tried anything else yet. Next on the list is...

Bass,Perch,Sun fish, Pickeral, Pike any Freshwater Fish. 1 gal. water 3/4 cup to 1 cup pickling salt, depending on taste. 1 cup white suger 1 cup brown suger if you have it, 1 tsp. Instacure # 1 All the spices you want, jerky seasoning etc... 24 hours in pickle. Dry off. Smoke for 4-6...