I doubled deejay's recipe http://www.deejayssmokepit.net/SausageDownloads_files/RC-Sausages2012.pdf its 41 on the card. I mixed 2lbs ground beef, 2lbs ground pork, 1lb bacon. I rounded up on the measurements of all the spices and added 1 tsp instacure 1 and a 1/4c nonfat powdered milk. Mixed the spice and cure with 1/2 c ice water, seasoned and ground meats a second time. I small diced 5 large Jalapeno's and threw them in as well. I stuffed it in hog casings then hung it overnight to cure and smoked it today with some peach. We cut a peach tree down at work so I ran it through the chipper into a trailer. Its my first time using it, and i liked it. Even the wife said it was nice. Had em at 130deg for the first 45min then 165 for a few hours then finished them off at 185. Ice bath'd em for 5 min. Then hung back up and in the smoker and fan dried them for about an hour. Im definitely making this again In A MUCH BIGGER BATCH! I love it, Enjoy
