I made sousage last year using 3 types pepper H abanaro jalapina small chilias with other erbs and spices.well this week i put it in the casings i used sheep casings well made my links and got them them in the smoker i used peacon wood heat about 100 deg just smoked.well let me tell ya that was the best i have ever ate but when i took that first bite that s...it was so dam hot top of my head was an enferno sweat was so bad looked like i was taking a shower but it was so good i coulden stop i wish i could seend you all some dam thats good.ps warning i found out this morning after eating the next morning and you go to the porcelin throne make shure there is nothing flamable with in 10 feet of you.

@conan1957: . On God.. I'm glad I'm Kosher, I never have these problems. Hhaaa... :-).. But bravo on your culinary skills * applause*