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Wow what a week it's been. Still recovering and dealing with this. Wife did a good job finishing up. The pepperoni and cheese sticks are the first snack stick ive truly liked. Delicious. Kielbasa and summer sausage good as usual. Also did 10lbs or brown sugar maple and 10lbs of country sausage...

Wish I had more pictures. Halfway through the day, I now have Flu A. Wife finished it up while I rested, summer sausage was last pulled at around 10hrs.

Low and slow is right. 4hours in pepperoni is at 125, kielbasa is around 110.

Jam packed. Got the smoker tub set on the bottom and smoking we go. Venison summer sausage on the Left (3 links jalapeño/cheddar and 3 links jalapeno/pepper jack/3 pepper) In the middle is kielbasa links On the R is pepperoni sticks 3/4 has cheddar and pepeprjack.

Need some advice. Im low on ECA for the pepperoni sticks. Am I good to grind, mix seasoning and cure and let sit in fridge overnight and then stuff tomorrow morning when I get the ECA and smoke immediately?

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make. About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage. I normally make my own seasoning, although I...

I air dried in front of a fan for about 6 hours. Didn't notice much even after putting in the fridge for 48hrs. Ended up drying for 6 days.

Taking them out tonight. Checked yesterday and thought it needed another day. Will update.

They're holding in the fridge wrapped in paper. They'll come out tomorrow afternoon maybe another day depending how they look. Definitely going for a semi-dry.

Mid to High 70s is as low as it'll get. Think it's 82 right now. AC is set at 70 inside 👍 Thanks!!

Alright. 10hrs later.. 152(got to 153 with holding for 15mins) and they're drying in the house with a fan. They look good. Might let them sit out overnight and bag them to the fridge tomorrow when I get up for work around 6am.

Thank you sir.

Ok to hang in the house? Or has to be in fridge

Thanks y'all. Got a probe in there closely watching the temps. I've read a bunch of conflicting saying ice bath, or hang and dry for 24hrs. I believe im going to hang these.

170 it is. Thanks

4.5hrs in bumping up to 180. IT just shy of 130

Alright. Thanks to some expert advice I have decided to smoke and hold to a 152IT for 15minutes. What a battle this has been. My stuffing tube which I was very confident was the right size, could not fit the prerolled casings. So I had to unravel the casings and manually load. Hanging these...

Now that I've been getting a few batches of Italian, summer sausage and chourico, I've been wanting to explore some sticks. I have 19mm smoke collage casings from waltons. Using about 20ishlbs of meat still have to weigh. Part of this meat will be from a wild hog with no fat, lean pork...

Making some St Louis Ribs for dinner on the smoker. Don't do ribs much but doing the 3 2 1ish method. Looking for IT of 200. Took the membrane off, mustard binder with Jeff's rub. Spritz with ACV about every hour. Smoking at 225. Saucing with Ray's BBQ for the last hourish. Gonna do a red...