the Jalapenos are ready in the garden , so I took some venison and pork out of the freezer to whip up a batch
of jalapeno and cheddar summer sausage. the high temp cheddar I got this time also has some jalapeno in it too so I am hoping for a really nice taste. this will be about a 30# batch and Im stuffing it into 3" casing and will smoke over hickory.
I will post some pics later of the process
more to come