- Joined Jan 3, 2012
This started out with about a 10 pound pork butt and a 2.5 pound chuck roast. The summer sausage is a Lem's kit. I added about a pound of sharp ceddar cheese to it. The buck board bacon is Bear's recipe. I added a litte smoke chipotle chile pepper, onion power and garlic power to it. I ran out of casing for the summer sausage so I used some 22 mm stick casing for the rest of it. My small fridge is a little too cold now, have the get the temperature up to around 38 degrees. Everything but the bacon will be smoked either today or tomorrow. I had about 1.5 pounds of left over ground pork butt, so I made some breakfast sausage with that. It shoud all be good.