I planned on smoking sausage tomorrow or some time this weekend. But the daughter talked me into going rabbit hunting this morning. Which meant I planned a location, did some scouting, dragged everything out of the basement, then 30 minutes into the hunt she told me she "was freezing". It was about 4 degrees at the time, but I was sweating from tromping through weeds and climbing brush piles!
Long story short, I was home with the rest of the day ahead of me by 11:00, so I ground up about 15-20 (combination of) smoked and dried jalapeños, and added them to the Butcher & Packer 10 lb. venison summer sausage kit. As I type, the sausage is in its first stage at 110 degrees on the smoker. I'm using a combination of hickory and sweet woods (maple, cherry, apple, pear).
And please be kind. I PROMISE to post photos.