I use Hi Mountain Jalapeno Bulk Mix. I add 4 tablespoons Onion Powder, 4 tablespoons Garlic Powder, 1 tablespoon slightly rounded Jalapeno Powder, 2 Tablespoons Mustard Seed. 6 Oz. Bottled Water and 2 level teaspoons Instacure #1/ 5Lbs. 50% Venison/50% Ground Pork. Same recipe for Jerky.
I put my chips in my before I turn the smoker on. It's electric and goes into super heat and starts smoking in about 30 to 40 minutes. Smokes for about 40 minutes. Good smoky taste. I raise the heat up ten degrees every hour until I get to 160. Then I let it ride. My Chubs seem to stall at 146. I bump the temp to 170. Chubs are done about 13-15 hours. Internal temp 152-154. Jerky 4.5-5.5 hours. Then I ice bath the Summer Sausage right away. I don't see the point in the bloom. Just cooking while it cools down. Vacuum Seal the next day after refrigerating overnight.
I can't remember but it seems like I use twice the Jalapeno Mix that Hi Mountain calls for. I make 5 pound batches for easier mixing. 4 batches for my normal 20 Lbs.