New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.

Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.

Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time.

Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind

HerbcoFood I only had the meat in foil pan for a few minutes while grinding, everything else was in plastic or lug

calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

wdaly I haven’t tried hanging. Main reason is the temp difference between the top and bottom of the pit boss. The bottom would burn and top would be raw.