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Normally you want to mix the spices into the water then mix that with the meat. You can add a little water before stuffing to soften it back up if needed
Everything except the breakfast sausages have been stuffed. Waiting on some sheep casings. I'm going to let all the cured sausages dry tomorrow and smoke tomorrow evening- depending on weather. We are supposed to get snow tomorrow.
Got all the hot kielbasa and garlic kielbasa stuffed. Have all but about a lb of the regular kielbasa stuffed. I ran out of casings. I thought I had just enough to do it all but not even close. I still have to stuff the andouille and about 8 lbs of the brats. I'm saving the other 2 lbs for brat...
Depends how good of a job he did deboning them. I often smoke boneless butts from costco. Can't comment on time though as I just go to temp. I like to put them in half foil pans. That way all the juices stay in the pan. At the end I defat the juices and pour them back over the pulled meat.
Just mixed in all the cure and seasoning except for the garlic and hot sausages. I ran out of NFDM, need to run to the store. Hopefully will start stuffing tonight. Also scored a counter top turkey oven off CL for $15 so I will be finish poaching for the first time.
Bought 3 packages of butts from Costco today for a total of right around 45 lbs. Here they are all sliced up:
And here it is all ground up 15 minutes later:
Tomorrow I will mix up seasonings and start to cure and stuff.
Stay tuned...
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