Before, During, and After.

Jalapeño cheddar smoked sausage.
60/40 lean venison and hog mix.
Cherry smoke.

Looks awesome!

Heck yes

O my...

All over that

Do you have your own smoke shed, if so how long did you smoke it?

well done!

X2.....looks great!

High temp cheese? If so, where did you get it?

Tillamook sharp cheddar. I buy it at Costco in big blocks and then dice it into pieces. The fat will melt out of the meat before this cheese will. If I'm careful with the fire temperature I've found I don't need the hi-temp cheese.



These are slices from some summer sausage using the same cheese. As you can see very little melt in the finished product.

I did try to take a short cut one time and run the cheese through my largest grinder plate instead of cubing it...I'll never make that mistake again.

Not quite to the smoke shed level yet...more of a large smoke box. A fabricator friend had a large stainless tank (about 3'x6'x3') that a client never picked up and he passed it along to me for scrap price. The box holds about 50 pounds of sausage on sticks. I cut a hole in the bottom to run a large pipe and at the other end of the pipe is a firebox.

My smoke schedule is ever evolving but this is pretty close:

Case meat the night before and hang in refrigeration to dry cases and let flavor develop.
140 degree smoke until the internal temp reaches 100 degrees.
Increase smoke and heat to 155-160 degrees for 3-4 hours.
Increase heat to no more than 175 degrees to bring internal meat temp to 140 degrees.
Finish the cook at no more than 225 degrees looking for an internal meat temp of 145-150.
Immediately shower or dunk in water to stop the cook and bring the sausage temperature down below 100 degrees.
We then hang in refrigeration overnight until we package.

You need to ship me a sample to inspect for you. It needs the Fat Man Seal of Approval ya know.

I would before a minner could swim a dipper

You're more than welcome to a sample. About 40 pounds of snack sticks will be coming out of the box around midnight.

Neat looking setup

Great!

Finished product:

AWESOME!!!

What time is supper tonight? I used the smoke in the air yesterday to triangulate your position.

That does look good. Real damn good.

Very nice...

That's some serious hangdown there....