Deer mixed with Pork, plus garlic, jalapeños, high temp cheese, cabelas summer sausage packet is the first batch. Second batch is deer, pork plus jalapeños 1 1/2, high temp cheese, hallelujah church meat mix 1 3/4 of containers, garlic & honey.
Smoked the first batch at 235 until meat reached 165. Don’t cook just slice & eat.
Second batch smoked at 200 until meat reached 120. These you need to cook before eating. #smokedmeat #garlic #jalapenos #honey #summersausage #smokedsausage #onehpmeatgrinder #meatgrindervs