Didn't take many pictures as I was concentrating on the making and stuffing. Plenty of pics next time. The recipe is from an La guy. 5 lbs butt, cut into 2 inch cubes. 1 tbs Cayenne 1/4 cup fresh chopped garlic 1/8 cup gound pepper 3 tbs Kosher salt 1tbs chopped fresh thyme leaves 1tsp crushed red pepper 1 tsp cure #1 1/2 cup ice water Mixed the above and added the water and mixed more. Tossed mixture with meat covered tight and into the fridge for 24 hours. The next day. Chopped half the meat into 1/4 inch chunks and ground the rest with the biggest plate. Mixed the meat. Had a lot of fun seperating the giant bag of hog casings. Followed all the instructions. (sheesh) Used the middle size tube in the new 5 lb stuffer from Northern. I did good stuffing,only had one break open. Put stufed sausages in the fridge. Turned the MES on at 100, put in an AMAZN filled with pecan to dry. Hung sausages, left the door cracked til they were plenty dry. Fired the Amazen off and set the temp to around 130. All in all I am quite happy so far.