Smoked jalapeno & cheddar sausages and 100% beef sausages
This is my second go around with the new stuffer.  As if I didn't already know it, I really need a bigger smoker.  Even when sausage is hanging it takes up a lot of room in the cooker.  I bought some 1/4 steel rod for a sausage rod; it hangs from two stainless steel S hooks and some stainless picture wire.  Much more aesthetically appealing than the coat hanger wire and one time plant stake. 

There must be an art to get smooth, even, consistent links.  I'm not there yet, but if practice makes perfect I will be soon.  I'm on my second package of hog casings and getting better.  The jalapeno & cheddar are finely ground 60% beef / 40% pork with about 12oz of mild cheddar mixed into 5.5 - 6 pounds of meat.  Four whole jalapenos ground in together with the beef and pork along with some fresh cracked black pepper and dry rub.  The beef links started as 3.5 lb of chuck roast seasoned with fresh-cracked black pepper and some dry rub, then run through the course plate twice. I'm real close on using the right amount of salt so the flavor is spot on.

I picked up some pecan wood this time and burned four sticks for the first batch.  Two more sticks for batch #2 and likewise two more sticks for the last batch.  With a bigger cooker it would have all been done in an hour, it'll take @ six hours in my little offset.  No worries, what else would a body do on a Saturday?