I finished and vacuum packed my first batch of Jalapeno Cheddar Summer Sausage made with Walton’s H Summer Sausage seasoning. It was 50% pork, 30% venison, and 20% beef. I Smoked them for about 3 hours, then finished in the sous vide. Many thanks to everyone on Meatjistics for the guidance along the way. They turned out great.

]]>https://waltonsdev.nodebb.com/topic/3501/first-batch-of-jalapeno-cheddar-summer-sausageRSS for NodeFri, 11 Sep 2026 06:05:58 GMTSat, 27 Feb 2021 03:56:50 GMT60GWG8541 They look great. That’s a lot of sausage!!!

]]>https://waltonsdev.nodebb.com/post/32016https://waltonsdev.nodebb.com/post/32016Sat, 27 Feb 2021 23:25:10 GMTGWG8541 good deal!!! Enjoy!!

]]>https://waltonsdev.nodebb.com/post/32014https://waltonsdev.nodebb.com/post/32014Sat, 27 Feb 2021 23:20:47 GMTtwilliams Thanks, I think its just the lighting… I did put a lot of Jalapeno in it. I am not sure I rehydrated the Jalapeno correctly. It seems to all be good though. The color looks great live. The taste is great.

]]>https://waltonsdev.nodebb.com/post/32012https://waltonsdev.nodebb.com/post/32012Sat, 27 Feb 2021 22:18:16 GMTOn my monitor it looks fine, jalapeno chunks ad a few air gaps

]]>https://waltonsdev.nodebb.com/post/32002https://waltonsdev.nodebb.com/post/32002Sat, 27 Feb 2021 17:28:02 GMTGWG8541 dont want to cause any alarms, however im concerned on the dark discoloration spots in the crevices throughout the diameter of the sausage. Maybe its the lighting of the photo.

]]>https://waltonsdev.nodebb.com/post/32001https://waltonsdev.nodebb.com/post/32001Sat, 27 Feb 2021 17:23:24 GMT