Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!

Just love those smoked Briskets and a little dead bird to have while waiting LOL

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.

Ghost pepper cheese is like taking a bite of a med. hot jalapeno, I mean just one little bite of the cheese so be gently. I find it quite nice as your eating a couple bites of sausage then get a little kick…I seem to remember about a cup to 10# of meat but a cup and 1/2 would get a kick every bite… YUM

The garden has been making a lot of green beans lately, so I figured to pickled a few spicy,hot,with extras. Guest like a good Bloody Mary sometimes to add with the array of sausages and cheese dish. Give these a couple months to mellow out then refrigerate and add to your Bloody as a dressing. There good for a good year or so with proper seal. I just used the Mrs. Wagers pack (along with some ideas from the Ball book) and direction plus the carrots. dill, squash, garlic, and jalapenos

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 .

good and tender 14 hrs. meant to wrap it sooner but got stuck at local bar eating mudbugs before season ends Ha, but still was plenty moisture. Next time I warm it (today) I[ll put in a pan with a cup of water cover and steam it up a little mmmm ! that hot spice rub gave some good burnt ends.

I de-boned and separated the fat of a pork picnic roast and weighted each, that one came out a 70/30 mix.

Just reloaded the fire pit on this big boy ,got about 4 hrs on it already. Be tender at 225 late tonight I hope, if not after about 12-14 hrs depending on my last fire. If not ready tomorrow a couple hrs in oven at 350 will tender it up nicely . Now just need to ice down some cold beer,LOL

You can just put a few hours of smoke on it then wrap and finish in the pk or oven till tender. It does better that way if you got enough smoke.

s.a.m Mixon is the king no doubt.

Just love those smoked Briskets and a little dead bird to have while waiting LOL

Yup I’ve made this same one before and brisket does have its own unique flavor. yummmmmm

Yes use 10% more of whatever season you choose. I used fresh ground jalapeno in mine several times they don’t come in as hot as you may think but sure do work, I’ve used all different cheeses in them as they all give a different and nice punch.

I de-boned and separated the fat of a pork picnic roast and weighted each, that one came out a 70/30 mix.

denny66 Yeah I was mainly jacking with him. but does look like a lot of her.lol Take a shot when you can… some work some don’t

Jonathon Look at that belly on it.LOL Nice.

Out of the weather and very nice

Wowf for 75ct thats good.picnic r about 99ct but Boston r about 1.30$ here in S.E. TX at least lately