A couple weeks ago I ground up some deer and pork trim, mixed it up following a modified version of Al's Spicy Peperoni recipe.
Half I stuffed a pepper-garlic mix in 2-1/2 fibrous casings and 19mm collagen sticks, the other half I made ground jerky with my LEM jerky cannon.
Today I am making some regular sweet summer sausage and some SPICY GARLIC - HABENERO sausage.
Grinding it up...
Here is the batch I did a couple of weeks ago, I put allot of pepper and garlic in the 2-1/2" cased sausage and sticks, it turned out awesome. The jerky was really good too.
Pepper - Garlic!
Here is what I am doing today, on the left is 10lbs. of regular a summer sausage recipe with a little extra brown sugar and anise.
On the right is 10lbs. of EXTRA SPICY, GARLIC - HABENERO!
Oh ya! That's what I'm talking about!
I used Syracuse Casing Inc. 32 / 35mm hog cases for these.
Used my 5lb Kitchener stuffer for these
Another use for Hay Strings...
Spicy racked up and ready for the MES smoker this morning.
SPICY HICKORY SMOKE...
It's 8F degrees here this morning, the MES got to 140F for a dry out no problem.