My Sous Chef had been driving me nuts wanting to use the sausage stuffer, so I compromised and let him run the jerky cannon. We had some chicken thighs so made some snacks for the dogs. Using Hi-Country Grand Champ mix for this. We were given this for Xmass. Started with 4.62 pounds of bone in thighs. After removing the bone and skin ( left about 40% of the skin on) we ended up with 3.2 pounds of meat. Save this skin for Schmaltz making. ! Chopped and Begin! Hank loves chicken and is super excited about this project. He wouldn't leave the kitchen. Every time I check on the smoker he's right there! Drying away! Smoke away!!!