Finally got a chance to make ShooterRick's Snake Bitten Chicken sausage. I winged it as I went along. 6 lb boneless, skinless chicken thighs 4T SBC rub 3/4 c injection liquid Ground only once using the bigger holed plate. Stuffed into 32/35 casing. After being ground, I put in the fridge overnight. Did not add seasonings until this morning. 5 lb links, saved one pound for chicken sausage patties for me for lunch. I'm not sure if I'm going to smoke some or not. Initial taste test was good. I would add more rub next time, but would do that to half the batch because I live with wimps.