s.a.m
Thanks for the reply; I recently used the dehydrated version as well and am rather happy with the flavor. The only thing I wish was better is the color of the rehydrates jalapeños. They were well short of vibrant and some were somewhat brownish. While doing some online browsing i noticed most jal/cheddar summer sausage recipes were calling for fresh.

I’m curious what most people prefer when adding jalapeños to a snack stick or summer sausage product, fresh or rehydrated and why? Thanks for your input.

Thanks for taking the time to reply. I’ll likely try a small amount of the batch just to experiment. If it’s successful I’ll report back! Have a Blessed day.

I actually lay my sticks on large racks to smoke rather than hanging. If I lay long ropes of linked sticks on racks and smoke, then cool down and in refrigerator overnight prior to separating and packaging, they will likely suffer minimal opening up?

Thanks, Jonathan! My main purpose in wanting to do this was presentation. I didn’t realize there would be issues with them opening up after smoking and separating.

I’m planning on making a 25 lb batch of snack sticks soon. I usually just trim to consistent length and package when finished, but have the urge to try linking this batch.I’m fairly new to this so any tips would be appreciated. 19mm smoked collagen casings will be used.