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Old 10-20-2013, 10:53 PM   #92
hachi-roku_fan
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Join Date: 05-25-13
Location: Los Angeles
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Here's my entry

About 6 pounds of pork shoulder


Grinder


After the meat went through the grinder, seasoning went in. Mixture of garlic, onion, salt, pepper, and cayenne and something else




All put in their casings



Went in the UDS for about 2.5 hours at 180-200


Smoky goodness


And the plated shot



http://www.bbq-brethren.com/forum/sh...d.php?t=173581
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