It must be kielbasa season here at SMF.I grabbed a butt and chopped it up for some kielbasa, spelled wrong in the header !
10# butt gave me 8# after the trimming.
Spices and cure weighed out and pork all cubed.
Look at the pork color after curing . some high temp cheddar
All mixed up and ready for the stuffer Flushing the casings
In the smoker we go snow shower to chill to 110 *
THANKS for looking ! CM
Edited by CrazyMoon - 2/16/15 at 2:41pm