TOPIC:

I’ve been doing mine in the oven for a couple years now. Do u have a set temp? Time in oven? I have found my meat sitting over the burners in oven are hitting temp way sooner than the other sausages, do I have same issues? Anymore I set oven to 200 and pull out at desired temp

I set the oven at 160. I also use a wireless remote digital thermometer to watch the temp. The last batch took about 14 hours. I look for an internal temp of 152. Then cool down in the sink full of cold water. This reduces the temp so it doesn't keep cooking. Something else I do is if I'm going to cook it in the oven. I add a couple tablespoons of liquid smoke. Adds that little bit of smoke taste to it. Enjoy your project. 

ALL good info here ,,,, Got a ?    Has anyone put Jalapeno Peppers in the Sausage / Stix ??  If so , How do you judge the amount .  Thinkin up a new , to me , blend , to try out .

Good Luck and Safe Trips ,,, Walldady 

Again, no wrong way, but jalapena - I'm talking the pickled ones in a jar - can add heat, but also impart a "pickle" flavor - not that there's anything wrong with that. When I want to make "doe in heat" sticks or spicy jerky, I prefer to add dried/crushed hot pepper to add heat with little pickled pepper flavor.  I grow my own ghost peppers, dry them and render them almost to dust in a spice mill. We call the result "fire flakes" and warn people, a little goes a long way.  This isn't the shake on your pizza stuff you get at Pizza Hut.