This time I cut 1" chunks of pork butt. seasoned and included the proper amount of cure for 12 Lbs. I let this cure covered in the fridge for 24 hours before grinding with a 3/16" plate. I stuffed 2 lbs. into small lamb casings for snack sticks. The remaining 10 lbs. was stuffed into regular size sausage casings. Smoked them at 130° for 4 hours. Then increased the temp to 165° until the internal temp reached 152°. Here's the qview. In the tray drying prior to smoking. About half way done in the smoker. Our supper is a cottage ham in the corner. The small links all done. Some of the regular size links all done. Our supper. Hope you enjoyed the qview.