First 30 pounds made today, I guess smoking to commence tomorrow. Of course we'll be back up into the mid 70's again in time for the smoking...>LOL The upside I don't have to shovel snow I guess. Trying to see if I can upload some of todays pictures. <Crosses Fingers> BTW Butts was on sale, its the middle of February, and I am out of sausage and andouille! Holy Cow! I deboned and chopped and ground 4 butts yesterday. Came out with about 34 lbs. I still have more butts in the reefer and I am wondering right now why....LOL I'll say this it loads faster if you can just find it....LOL I can't figure out rotate yet...LOL It keeps telling me I am in the wrong mode. This was so si,ple the olden way! Pfffft! I was showing you the plates, large for andouille, medium for cajun sausage, and the small is for the 6 pounds ground for breakfast maybe, Italian, Boudin, who knows? It will find a use. This is Andouille, its usually processed into beef middles, I tryed that before and I assume you no one I ever knew here used beef middles. They all used LARGE pork casings. These are 46+MM. Why do they use bigger? First they are not sausage, andouille sausage is a whole new current type thing I assume to save manufacturing costs. Could be because its bigger chunks of of meat and fat involved in the andouille, yeppers its chunky! Or it might be so that they didn't get the andouille mixed and confussed with sausage while smoking. Why would that matter, sausage then was not cured and andouille was. Sausage! This batch will make your nose run but not take the hide off your tongue. BTW I think I had mentioned before the butcher buddy and I had discussed before about the SMF suggestion to add cure to everything just to be safe. He told me he now also adds it to his sausages also. This guy is totally awesome, he makes stuff that you slap you forehead and think, why didn't I ever thing of trying that. Andouile & Sausage Well of course tomorrow its supposed to be back up in the mid 70's again. Grrrrr....... I still have I think 6 or 8 blocks of cheese and I am wondering if it will ever get cold enough to even kill off last years bugs and mosquitos. I have not yet done bacon or hocks....... <sighs> More to come I hope.....Oh BTW I am hoping those links fit perfectly in the new Vac Master Pro!! They'll fit perfect in a qt freezer ziploc! Bloom tonight first smoke tomorrow.