Today is my sausage stuffer arrived. I tryed my Jamaika Jerk Pork/Beef sausage, smoked with cherry wood. During the time i maked a sandwitch with Skirt Steak and selfmade Guacemole.
the stuffer is bigger as i thought
hot smoked with cherry wood over 3 h
I will let they rest for 2 days at the balcony