My experiment with cured smoked chicken sausage was a success! The dried bell peppers and tomatoes rehydrated perfectly and the sausage itself came out nice and savory and smoky! There was more shrinkage than I'd had before, with a more wrinkled end product but I figured I'd lose some fat having to cook the meat to 165 degrees. Here's a view of the end product. You can see the wrinkling. My yield for 5.25 Lbs of Chicken/Fat was 6- 12 Oz. sausages: Here's a cut view. The green and red bits are the peppers and the tomatoes. I added some Paprika and Cayenne for color and zip. It really tastes good.