I’d be down with subscribing to a meatgistics podcast. Appreciate the insights you guys provide.

Update. I think they are a fantastic success. After discussing pasteurizing with a meat science dude I have access to, I proceeded.
Meat block was 70/30 antelope and pork fat 25#
Summer w/jalapeño unit, sure cure, suregel, ECA, HT Cheddar, dried jalapeño flakes, liquid smoke.
Ground x2 mixed for 6 added cheese and ECA mixed for 60 seconds. Stuffed in fibrous 2.4” casings hog ringed. Vac sealed 3 chubs per bag. Into SousVide at 142 F with internal probe in a tester. Cook until IT hit 140 for 15 min, ice bath. Opened bags (zero fat out and no real liquid in the bags but the chubs were damp) bloomed at room temp for 1-2 hours (whisky time) into the fridge. No wrinkled casings. Tester was sacrificed and my buddy and I dug in to a few pieces. Great late heat, jalapeño taste upfront and solid smoke flavor even without the smoker cook which I was concerned about. Mouth feel and all textures and colors are on point. I’ll try to grab some close ups later. Thanks for all the input.

The outside was “glistening” but the sausage itself was what I would say perfect. Moist but zero excess.
I feel that in the absence of a functioning and controllable smokehouse this is a very viable option!

Hey all, not sure who else to ask. I’m getting inundated with notifications from the forum. I would be fine with a weekly or monthly digest but presently every time someone does anything in the forum I get an email. I set every setting I could find to not notify me or update me and they are still coming through even on posts I’ve not participated in. Any suggestions? TIA

Jamieson22 looks great! Did you use a premixed seasoning or make your own spice blend?

Austin thx. Think I’ll skip it this time I’m making a whiskey old fashioned snack stick and don’t want to mess with the whiskey, cherry and orange flavors

I chose wisely!!