Jalapeno Swiss Summer Sausage

[wyogoob]

I have tried the fresh and found after storage the penos start to get smaller  leaving some space around them and loose some of there flavor. I also tried dried, not. I now use pickled and after many batches found the Vlasic to be the best, great flavor and after cookin still have a snap when you bite into them.

Geeze, pickled.....who'd a thunk......I'm on it, thanks

By the way my high-temp cheese dries out over time, say 4 to 6 months in 38° fridge, and leaves voids.

[OU812]

I'm doing this after hunting season and guess who is gonna have to help me.

Any time my friend.

By the way my high-temp cheese dries out over time, say 4 to 6 months in 38° fridge, and leaves voids.

4 to 6 months is a long time to keep any sausage at 38 F. I freeze all of mine and only keep what we will eat in a couple days in the fridge.