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  1. dewer

    Smokin Aces

    Hi everybody. I am new to the site but been smoking for awhile now. I have a Masterbuilt electric vertical, brinkman bullet, Weber kettle, and am working on getting horizon smoker before the summer to try my hand at competition smoking. I do alot of pork butts and venison. I enjoy doin brisket...
  2. dewer

    Jalapeno & Cheddar deer summer sausage

    I used jalapenos in a jar. They were labeled hot. Then chop em in the processor. They have a bit of spice but not over the top. 8-12 sliced equals 1 fresh jalapeno. Hope this helps. Besure to post some pics. Any more questions just ask.
  3. dewer

    Jalapeno & Cheddar deer summer sausage

    I used a method that a local butcher supply store had on a recipe. Basically you start at 125° for an hour to dry the casings. The up to 135° 1/4 vent open for 1 1/2.Then 145° for an hour. Then increase temp 5° every 30-40 min until u reach internal temp of 155°. Take out and put in an ice...
  4. dewer

    Jalapeno & Cheddar deer summer sausage

    Sausage is all cut up and packaged. Ready for the freezer. Time to sit back and enjoy an ice cold PBR. Thanks for looking and the comments.
  5. 2013-01-29_20-37-02_627.jpg

    2013-01-29_20-37-02_627.jpg

    • dewer
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    • Album: Jalapeno & Cheddar deer summer sausage
  6. Jalapeno & Cheddar deer summer sausage

    Jalapeno & Cheddar deer summer sausage

    • dewer
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  7. dewer

    Jalapeno & Cheddar deer summer sausage

    Sorry I forgot to post the pic. Here ya go.
  8. 2013-01-27_14-13-37_831.jpg

    2013-01-27_14-13-37_831.jpg

    • dewer
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    • Album: Jalapeno & Cheddar deer summer sausage
  9. dewer

    Jalapeno & Cheddar deer summer sausage

    Hey fellow smokers. I made 28# of summer sausage this weekend an thought id share the picture. Next time ill post more pics of the process. Thanks for looking.
  10. dewer

    20# of Sausage

    Sorry I thought I would get an email if any one responded. The casings I used were just regular hog casing. I would have liked a more hot dog size but Owell. The chili seasoning came from Hobart butcher supply here in Omaha. Then I just added hi- temp pepper jack. Thanks for all the comments.
  11. 20# of Sausage

    20# of Sausage

    • dewer
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  12. dewer

    20# of Sausage

    Thought it was about time to make some sausages again. Tried a couple new recipes. On the left is 14# of chili cheese deer sausage. On the right is 6# of pork andouille.
  13. 2013-01-19_17-23-16_17.jpg

    2013-01-19_17-23-16_17.jpg

    • dewer
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    • Album: 20# of Sausage
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