Boy season slipped upon me fast, wasn’t quite ready for it. I kept them in the frig. 4 or5 days vacuumed sealed so I ended up with a few wrinkles in them but they will be just as tasty. I’m sure they will go with something I’ve yet to smoke.
They got a little cayenne,mustard seed,dill,salt,and garlic clove in them.

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

My sausage making on hold for a little while. Garden in full swing.! Added about 1 cup chopped Jap’s and a cup of onion chopped. Came out just about right, my family liked it cause it has a good kick but not a burning heat. I wanted it hotter ( next batch) lol It made 6 pints with 6 1/2 lbs tomatoes. I wasn’t sure which I wanted more a a big juicy burger with a couple slices of the giant tomato or salsa, salsa a was on hold over night… salsa.jpg

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.

If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this. A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.

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

Big Mango’s are in in fresh right now so I cut 5 up and made some dip for Hot salsa. Looks like my dog wants a bite also. LOL

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.

Did 25# venison/pork butt/and pork fat/and some brisket trimmings. It was jap. summer sausage mix. Also added 1/2 cup fresh ground jap’s and 1/2 cup whole black pepper ,and 3# high temp cheddar. Got some wrinkles in my smaller casings, I know the casings were last years{ my order for new ones is hung up waiting on vacuum bags}and had a little trouble keeping them as stuffed full like the big one, which didn’t wrinkle. Plus my hog rings were a little big for small crimp needed. They kept trying to undo. I cooled them fast as in the schedule. The taste is great!!! and my friends here in TX care less about wrapping as long as it taste good.LOL

Our house has been using induction kitchen top for many years. It’s fast to heat and great temp control. Yes only skillets and pots that a magnetic can stick to work on these. The good old cast iron are great. Still having trouble finding a good pressure cooker that will work on it though.

Wow Now that’s a big one. NICE

A town just north of Waco,TX is a favorite Czechoslovakian sausage and kolaches. They also have there version of boudin ,that they made for years. My checz. friend can explain the subtle differences but I’ve yet to make it. Waiting for a sale of meats here. I 'll get the recipe out soon.

Natural is snappier I like… Don’t want to fight my breakfast …

Friend of mine gave me a what sounds like a pretty good recipe for boudan but thought if anyone out there wanted to share theirs I could compare. Never made the czech style before which is his .

Yes, look up how to make …in learning center

I also like the sweet chipotle ,I add some ground jalapeno to mine for even more kick.

Looks good .Just did the same thing only used my PK100 to cook with but looks just like um.mmmmm

guess I’m getting picker in my old age. lol