Well, this afternoon I ground up 17lbs of pork butt, seasoned via Rytek Kutas' recipe (plus a little more garlic and pepper), and stuffed it all into 38mm natural hog casings.
We'll see how they are after I put smoke on them. I think I may have stuffed a bit too much, so I'm worried about splits. Will smoke them tomorrow, they are drying in a fridge right now.
Probably cold smoke 6 hours or so, then put in a water bath to finish. I'll get some pictures and put them up, I need to get some hardwood dowels or steel rods cut to length for my smoker to hang them. Just another thing to do before doing it right.
I have a LOT of smoking to do in the next few days.... damn pork shoulders thawed quicker than I thought was going to happen, and need to put 4 HUGE turkey drums in some brine tonight.