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

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.

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

Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

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

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.

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.

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

Kids will love cheeto franks lol

Were still getting so much rain my garden basically drown this year. Raining again this morning, the wettest summer I can remember. Guess the good part is its not as Hot.
SSE Texas
Enjoy looks great

Those look great

No one in my family liked those with ECA. So they are no more ,like the haberno lime sticks around here.

Beats me… I know mine cooks in about 1/2 the time in microwave as commercial bacon does. Still taste great though.

Sign of early cause they had a tv plug a few month ago about it ,they only take about 30 or so people.

If you want to do more tender even after only 8 hrs of 200-225 deg smoker just wrap it real well with tin foil and set in a pan put a small amount of water in it maybe a cup or 2 and cook in house oven at 350 usually a couple hrs on a big brisket, just stab it with a steak knife in an hour or so,if it goes in easy its done and still juicy. small briskets like 10lbs be carefully of over cooking it.

I’ve put jap.s and spices with my dill pickles but I’ll have to try your habanero style this year. mmmm. I still have have at least 25 pints of salsa left, may have to give away some and cut back this year. We had a great tomato crop last year. Garden up and doing great, got blooms on the tomato’s already. More than ready to taste a real tomato and not those hot house cardboard favored ones in the store.!!!

What was the outcome on the person that had his PK100 smoker blow up?
Did you ever find out why? Did the company help you out with a satisfactory outcome?

Ive used it that way before as I do the same thing with left over product. It came out just fine.