I smoked mine for 7 hours and it turned out awesome. Great smoke flavor. Not sure if it was from the seasoning, the smoker or a combo of both.

@johnsbrewhouse said in ECA with jalapeño sticks?: @bruce-0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing. Thanks so much for your great input and I could not agree more I do have a great vacuum packer that in the future I will have to put two more use in order to have a better quality product

Use MS Paint and resize by “pixels” make it 1000x800 and it will load.

@Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!

INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!

I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.

shelf stability is a matter of the ph. level along with the proper cure and processing not something that a home processor can easily do with out a big investment in a meter and the knowledge to adjust your process to accomplish it