mrobisr Thank you.

Made 12.5 lbs. of Habanero Bbq w/ high temp cheddar snack sticks. Great stuff, I also added sure gel and encapsulated citric acid. Turned out excellent

wdaly thanks. here in PA we have about 3 good months of perfect temps for drying, and curing all different types of products. most of our garages, attics, or sheds are insulated and have presses built, and drying racks for the different meats. we make Capicola, sopressatta, pepperoni, Luganega, Kielbasa, sausage. Its kind of a family tradition here in the coal region. many families will take their recipes to their grave, rather than share them. I enjoy doing it because its a family tradition and it brings back memories from when i was a kid making these types of meats with my dad and uncles. they’ve all passed on, so i have been teaching the future son in law about Charcuterie. its fun, plus i like to eat. HA

twilliams great flavor too.

YooperDog it does have some nice heat, but its not overpowering by any means. guys at worked loved it. Also, adding the high temp cheddar tamed the heat very well. great flavor.

Looks great. I made a half batch of the habanero bbq summer sausage. I used the sure gel as a binder, and used cheddar cheese. On point!

HOT Damn! now were talking

Thanks for the warm welcome. Team Blue it is, and i joined the US Veterans group.

i make snack sticks in my 26lber. i just add little extra ice water to my mix.

New Here, and it Looks like there is a lot of fellow Marines out there. Semper Fi Gents!! Having a few cocktails with some homemade Sopressata, and cheese. have a great weekend.

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I love bourbon as well. Blantons, Woodford Reserve, and Jefferson’s Reserve, are my favorites. But heck, i’ll drink anything.