Today is my sausage stuffer arrived. I tryed my Jamaika Jerk Pork/Beef sausage, smoked with cherry wood. During the time i maked a sandwitch with Skirt Steak and selfmade Guacemole.
		
		
	
	
		
 
	
the stuffer is bigger as i thought
		
 
	
		
 
	
		
 
	
		
 
	
		
 
	
		
 
	
		
 
	
hot smoked with cherry wood over 3 h
		
 
	
I will let they rest for 2 days at the balcony
	
		
			
		
		
	
				
			the stuffer is bigger as i thought
hot smoked with cherry wood over 3 h
I will let they rest for 2 days at the balcony
 
				
		 
										 
 
		 
 
		 
 
		 
	 
 
		 
 
		 
 
		 
 
		 
 
		 
	 
 
		 
 
		 
	 
 
		 
 
		 
	 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		
