30 pounds of Jalapeno summer sausage

[scpatterson]

While my jerky is in the fridge for the night I went ahead and made up my summer sausage for smoking tiommrow. I used 24 pounds of ground chuck and 6 pounds of ground pork sausage. Once again i used a kit from Hi mountain. It made 9 =3 pound sausages and 1 thats about 2 pounds or so. Will smoke tommrow with the jerky....I hung them on the Ole WarEagle since is too cold to fish I might as well use the boat for something
I added a shite load of fresh ground black pepper and I added about 1/8 cup of ceyenne to half..

[Grogger27]

I'm glad to see you got help, and lots of it. The look on the youngest working the handle on the stuffer reminds me of my little helpers too.
Congrats on the sausage, it looked tasty in the mixer.
Can't wait to see the finished product.

And points for the child labor. Gotta teach to work when they're young.

[Scarbelly]

Great looking sausage Chris but the facial expressions are the best!!! for getting them involved with ya

[minnbill]

Thats going to be some good SS i like them little stickers gotta get me some

[chefrob]

looks good.........nice to have some helpers to!

[mulepackin]

coming right along! Great looking crew and great looking stix!

[MichChef]

Never in my life would I have considered wanting to eat a boat bumper, but you got me drooling for one about now.

Nice job, thanks for the pics.

[Jimh]

nice looking SS.and very nice to see it a family affair

[salmonclubber]

Thats going to be some good SS i like them little stickers gotta get me some

Great looking SS nice job those stickers are great thanks for the idea good job

[new smoke]

Great looking SS!
Great crew you've got there.

[rbranstner]

Lots of helpers. I like it! Way to get the boys interested at a young age. Great looking SS.

[Blue]

Looking good and way to teach the youngin while they are young.

[HawgHeaven]

Sweet!!!! Love the SS, and your stuffing team seems to be really into it!

[Fishawn]

Great Post & lots of help I see.....

[scpatterson]

Thanks for all the compliments....

Sausage is now in the smoke house. Ran it 120 for about an hour with no smoke...Now running about 140 with hickory and mesquite for one hour..Then up to 155 for an hour with smoke and then 180 until internal reaches 156...




Little one love our old Jeep!!!!!!!!