Took advantage of a day off this weekend and made a 50lb batch of jalapeno/cheese summer sausage from one of the doe I took this season.
I ran the meat through my small plate, added packaged seasoning from Clifco Spices, dried jalapenos,
and high temp cheddar.
After about 5 hours in the smoker, they hit IT.
I pulled them and dunked in an ice bath.
Out of the bath, I wiped them down, put them in paper bags and back into the fridge over night to dry.
Cut one stick this morning before I headed off to work.