Took advantage of a day off this weekend and made a 50lb batch of jalapeno/cheese summer sausage from one of the doe I took this season. I ran the meat through my small plate, added packaged seasoning from Clifco Spices, dried jalapenos, and high temp cheddar. I stuffed in 3" mahogany casings and let it sit in the fridge over night. While everyone else was preparing dishes for their footbal parties, I was loading the smoker. Set my temp at 160, and lit the pellet smooker. Set the temp on my meat thermometer at 152 and took my daughter to the park. After about 5 hours in the smoker, they hit IT. I pulled them and dunked in an ice bath. Out of the bath, I wiped them down, put them in paper bags and back into the fridge over night to dry. Cut one stick this morning before I headed off to work. Tasty is all I can say! A lot of work goes into this stuff, but the reward is oh so nice!