Here are some Smoked Jalapeno Sausages I made last weekend. 2 hours of smoke and a total of 9.5 hrs to finish. They came out nice a firm but not too dry.
I didn't cool them after they came out, think I'll try that next time.

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Great looking stuff there NorCal and Nepas!

Those look great Keymaster! Excellent!

What time is lunch? Looks real good! I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them. I bet the wife is now happy! :lol: GL That's a great idea, thanks! This was my first attempt at making links, so it took me a while until ...

After being away for a week, I figured I would do something simple and quick. Besides, the wifey has been asking for me to make some. The players...9 lbs of Picnic trimmed up well with TSM Italian Sweet seasoning. http://i120.photobucket.com/albums/o164/sam3_album/032.jpg Ready to go. http://i120.ph...

Love the pics. Nice job!

Those look great!

Keymaster wrote:Lookin good, My venison supplier got skunked this year.

I took one at my place in PA in early October, it's been gone for a while now. Just haven't had the time to get back out there.
It's OK though, I'm experimenting with the Boston Butt at the moment.

Looking good Nepas.

I've done two batches of Keilbasa and finished them off in the hot water bath. Water temp between 160-162 degrees.
I personally like how the meat stays plump and moist.

For jerky, I prefer to go all the way in the smoker.

That looks like a great recipe. I mix my venison with 20% chuck roast when I process it. I'm going to give it a try with maybe a little more pork fat with my venison just to keep it moist.
Thanks for sharing!

Hi Gang. Nice board here with alot of good info. I'll get some pics up of a recent Keilbasa batch I made just before Christmas.

Sam