everything mixed and emulsified and started the stuffing, with a weston 11lb stuffer and 26/28 sheep casings
This is a rack I put together one day so I could be drying sausage, while I am stuffing the next strand
and in the masterbuilt electric smoker I use a model ET-732 Maverick remote thermometer to monitor the inside temp of the smoker and the meat temp
and the finished product will come later
oh and I fried up the last bit that wouldnt push through the stuffer and it tasted awesome