This time I cut 1" chunks of pork butt. seasoned and included the proper amount of cure for 12 Lbs. I let this cure covered in the fridge for 24 hours before grinding with a 3/16" plate. I stuffed 2 lbs. into small lamb casings for snack sticks. The remaining 10 lbs. was stuffed into regular size sausage casings. Smoked them at 130° for 4 hours. Then increased the temp to 165° until the internal temp reached 152°. Here's the qview.
In the tray drying prior to smoking.
About half way done in the smoker. Our supper is a cottage ham in the corner.
The small links all done.
Some of the regular size links all done.
Our supper.
Hope you enjoyed the qview.
In the tray drying prior to smoking.
About half way done in the smoker. Our supper is a cottage ham in the corner.
The small links all done.
Some of the regular size links all done.
Our supper.
Hope you enjoyed the qview.
