Finished my 1st smoke over the weekend and tested the results last night finally. I followed the Jalapeno Cheddar Sausage recipe on Meat Church, and then also did a DIY Kit for Jalapeno Hot Cheese from the Bearded Butchers. One thing I learned, my Weston #8 grinder will find a new home. I immediately purchased a Meat! #22 after completing making the sausages over the weekend! Overall the texture consistency wasn't horrible. I definitely have room for improvement. The snap wasn't 100% on the sausage, but it was pretty darned good regardless. Followed all the tips from Eric on Two Guys and a Cooler regarding prepping the casing etc. I ran the sausages at 100 for 1 hour with the door open on my 3D Pro, then at 170 for 2 hours, and then bumped to 200 until the sausages reached 150. Ultimately, I think the Bearded Butchers recipe was good. The Meat Church was definitely spicy, and I enjoyed that as well. It had a stronger flavor, so I think I'll try them in reverse order next time to get a good feel for the BB version. Very pleased I purchased the Smokin-it Smoker. I have bacon curing in the fridge now, so we'll have Christmas bacon this year!
The 1st pic is hanging at 2 hours. 2nd pic is the meat church version and 3rd is the bb version. Again, definitely need some work with the grind and mixing, but not disappointed for my 1st time making sausage either.
The 1st pic is hanging at 2 hours. 2nd pic is the meat church version and 3rd is the bb version. Again, definitely need some work with the grind and mixing, but not disappointed for my 1st time making sausage either.
On to meat sticks Friday. 
