We have just over 130 pounds of pork butt, 22 pounds of venison, lots of jalapeños, and some hi-temp cheese. Since my sheep casings didn't arrive, all sausage will be in hog casing or loose.
We plan to make the following:
Italian - links and loose
Breakfast - loose
Jalapeño cheese (venison) - links
Polish kielbasa with a Cranky customization - links
Here's about half of the butts
Tomorrow (Saturday), I'll try and post some action shots, and Sunday I'll post the hungover smoking shots.