I wanted to have some really cool hunting story for the 1000th...I got nothin' I talked about my one bow kill this year and my wife's first buck, hunting season was bizarre with the lack of animals showing themselves in daytime even in the early season. AR's are working because I saw more bucks than ever but they were all too young. I got the best piece of gear for Christmas when my sons got me the heated insoles.
Oh wait, we made some really good Jalapeno Summer Sausage last weekend from the deer we did get. There I knew there had to be something.

Congratulations on your sausage.

(And your 1000th post.)

Congrats.

How bout sharing the sausage recipe?

my 5874th post: they say ya cant fix stupid. pappy say's: tis why i'm going broke my i got cheap posts

Great idea, and a memorable 1001 post.

Congrats. I hope to be there someday.

not sure what the AR is but its been a 1buck county for years here. whin asked about getting 1 doe tag, was told not enough deer. few years back it went 4 deer county. had switched gears ta hunting hogs mostly. every one complains about property dammage. the other wild game this year seen 4 different bucks, does on cams. seeing fewer hogs. tis eaten Ramen noodles. got tags from last 13+ years. they expire at end of year, not like AT&Ts roll over plan ussed ta be. tis always good ta hear great posts. i got cheap ones, well, for some one wondering about the woods

Sausage Recipe...I cheated I used Cabela's Jalapeno Summer Sausage mix and made 15 LBs. It's pretty good but I like things spicier than they make it so if I was doing it again (and I will) I would had some fresh ground jalapeno's and maybe some mustard seeds. I looked at doing cheese too but shredded it too fine and cubed is too large so you would have to cut up the cheese to make it right. I just figured I would add a slice of habenaro cheese to it per slice. I used our oven since it was just too cold to mess with the Big Green Egg.
So here's what I learned about that:
1. Start off at a low temp about 120 for the first hour. That will keep the fat from rendering and draining out to the bottom of the casing.
2. Then increase the temp by the hour until you get to no more than 180 deg.
3. Cook until you get the internal temp to 160.
4. As soon as you pull it from the oven (or smoker) you want to immediately put it in an an ice bath so that it stops cooking. I used my meat smoking thermometer and just stuck it through the casing. If you have thermometers that you can leave in the oven or smoker (I will have next time) you can put it in the end of the casing where you tied it off.
5. Once you get it down to about 140 or less put it in the fridge for a day or so and enjoy it.

Much appreciated!