That’s a nice 23? pounder lot of fun to catch, but the 1 1/2 to 2 pounders taste lot better. P.S. They love that cheap Mexican dog food , just throw it out same time every day , here they come a running. lol

Man that Italian looks tasty. Now I’m going to have to make some.lol

I put in a pound to 15 lbs meat with willies mix… Everyone loves it but they all say its hot. Well that what I was going for lol. We all like that mix pretty well.

Opps I meant serano not jalapeno Tarp

Just made these the other day. They were Deer and Pork added 1 pound of ghost pepper cheese, some cheddar and a cup of ground hot serano peppers. Boy they go along OK, then you get a bite of the pepper and ghost pepper ye-ha .

Looks Dry sorry, forget the temp gauge, I’ve been making them for 40 yrs. Try this. The trimmed kind ( give to your wife LOL)After smoking about 2-3hrs bring in the house and put a 1/4 inch of water in pan cover with foil cook in oven for about 2-4 hrs at 350 Depends on size of brisket and it will tender up, the water will keep it moist, but don’t use lots water and make it boiled meat!!! It won’t have the nice ring or much smoke taste but is still good. Now for a untrimmed I use a hot rub, with molasses, to hold it nicely on meat, crushed chilpotle peppers the usual salt, peppers,cayenne, paprika, ancho pepper,garlic, mix and spread all over meat. Let sit over night in a cover pan, Then smoke fat side up to maintain the fat to keep it moist, for 8-10hrs hrs,size matters, keep water pans above wood fire, then wrap in foil for a couple more hours smoke at 200-225 max, If necessary to tender it up more pop in oven a couple hrs at 350 covered but probably won’t need any water as it will make its own. When tender then you just take a knife and scrape fat off. But sure to watch as you cut it thin across the grain as the lines in a large brisket will change. You can trim fat off then.The hot on the outside won’t penetrate much and most will be scraped off but makes for great burnt tips. I.E. be sure to add a lawn chair and a double pack of suds to help pass the time!!! Here some summer sausage I just made in my electric smoker Good Luck Tarp.

Great! I was thinking they were pre stuck. My memory is good but short.lol
Also thanks Roadster.

I’m thinking of trying this for first time. Was going to start in smoker till 140 internal then move to 170 deg. water using a deep turkey fryer. Do I need to vacuum seal the fibrous casings 3"x 20"? or just drop them in the hot water till internal 160, will be using Walton’s Jap. season. and recipe. I remember the last batch took a long time to cook just in smoker. If you don’t use water is it necessary to put any small pin holes in these casings? I thought I read this on a blog some time in the past, but have never done it I don’t think.

I’m sitting here having a glass of wine catching up on post and LMAO. Thinking of which kind of sausage i’m going to do next. I hear Lot’s of good points. I spent many many hundreds of $ on equipment including my 10$ digital scale.
Before the charts and even now, my wife would ask why it’s taking so long to measure ingredients, because I do off poundage some times, and its whats on hand. (But measure twice cut once.) … Easy grams or tbs,etc. would be nice… I think the folks at Walton’s deserve a Blue Ribbon for there great work. I thank them very much. They are right there for all questions, no matter how many times they have heard it or how stupid of one I ask.

How Cool. About how long will it take to cure those summer sausages? It looks to be about 3ftx3ft? Think I will copy most of your ideal.
Thanks
Tarp.