Guy shoots wild hog. Another guy makes Jalapeno & Cheddar Cheese summer sausage. Both guys happy!
15 pounds after 3 hrs of smoke. The casings look splotchy but they got an even smoke and the meat is just fine.
Gave them a hot water bath to bring IT to 152 then into a cool pool and on counter to bloom.
No photo of the finished product. We cut into a chub and they were pretty hog dang good.