So, with my helpers we got this party started....
10 lbs pork shoulder cubed up, seasoned & grinded for brats.
Another 10 lbs cubed up for the Texas Hot Links, grinded & slurry mixed in. Missed a few pics here & there.
Then 5 lbs venison & 1 1/4 lb pork shoulder for each of the Pepperoni & Chipotle Wildfire Sticks. And onto stuffing with the Dakotah water stuffer.
Sticks went back in the fridge overnight. Used some butcher twine to hang off of MES rack. Been in MES at 130* for an hour, so getting ready to start some Pitmaster Dust in the Amazen.
I'll post updates as I go, more to come. Few pics out of order, not sure what happen.
Edited by WaterinHoleBrew - 3/21/16 at 6:56pm