BobbyMac HaHa! I know what you mean. I just finished stuffing 19mm jalapeno cheddar snack sticks. What made it easier was flipping the handle every 180. Next time will be clamping down.

I was able to find pork fat at a local family owned butcher shop. It was 0.99 a pound, just had to wait a few days for them to save me 5 pounds.

This look fairly simple, maybe substitute with hatch chilis?

https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

The recipe i use for summer sausage is
For 10 lbs. Pork butt
225 g jalapeno TSM
1 lb. Pepper cheese
17 g Carrot fiber TSM
1 cup roasted Jalapeno pcs
.5 cup roasted serrano chili pcs
(Peel, Dice chili and remove seeds, also can substitute different chilis)
1tbs black pepper
1tbs white pepper powder
2tbs garlic powder
1tbs onion powder
14 to 27 oz Water
2 tsp. Sure cure TSM
1 tsp. Salt

125F for 2 hour
140F for 1 hour
155F for 2 hours
175F for 3 hours until internal meat temp of 140F
Finished hot water 30 min. The heat for me but was too hot for the wife. If I were making fresh, I would use fresh roasted, dice onion and garlic.

jramey yes I believe you need to use 10% to 20% more. I’m making Hatch green chili snack sticks using 15% more seasoning soon.

Here in Arizona, I usually place orders every other month and never had a problem. The orders ship fast and packaged with heavy duty cardboard.

I was able to find pork fat at a local family owned butcher shop. It was 0.99 a pound, just had to wait a few days for them to save me 5 pounds.

The stall

The recipe i use for summer sausage is
For 10 lbs. Pork butt
225 g jalapeno TSM
1 lb. Pepper cheese
17 g Carrot fiber TSM
1 cup roasted Jalapeno pcs
.5 cup roasted serrano chili pcs
(Peel, Dice chili and remove seeds, also can substitute different chilis)
1tbs black pepper
1tbs white pepper powder
2tbs garlic powder
1tbs onion powder
14 to 27 oz Water
2 tsp. Sure cure TSM
1 tsp. Salt

125F for 2 hour
140F for 1 hour
155F for 2 hours
175F for 3 hours until internal meat temp of 140F
Finished hot water 30 min. The heat for me but was too hot for the wife. If I were making fresh, I would use fresh roasted, dice onion and garlic.

This look fairly simple, maybe substitute with hatch chilis?

https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

mikesr first thing I did was calibrate the 3 probes in boiling and ice cold water, the app has a system config screen to adjust temp offset so all probes read the same. Next is locate if there are hot/cold spots in the smoker. Does your smoker have a fan?

Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

mikesr when I ordered my controller from the auber website, they had the option to select different probes, for my 3rd probe I selected the miniture it probe WS-SENSOR22 it’s the perfect size for snack sticks and summer sausage. And it’s small enough for fish or ribs. works great.

mikesr here’s a screenshot of what I got from the app.