Time for a little sausage

WineMaster

WineMaster

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Ground and stuffed last night. Didnt get any pics of that cause well its grinding & stuffing. Letem work overnight and started the MJH at 8:00. Sausage on at 9. Pit locked right on at 110 to dry the casings. Then on to 130 for a hour or so pouring the apple to it!

04B5683C-5A09-41D1-A4F6-7080C9F8CDD8-3067-000001AADB618986.jpg


D9AA2731-5BA7-449B-A5B8-CA1A51962FFB-3067-000001AAD544EE15.jpg


FBD56BE2-1E8B-4F7B-BA52-ECE02240D51C-3067-000001AAD8F59AB9.jpg


821160ED-35CB-4C74-9F91-6646AA5B3252-3067-000001AAE0FAD337.jpg


Getting Yummy!!!

D616D2A4-44C8-47F9-A5B4-BE1D8918DD28-3067-000001AAE37D3C6A.jpg
 
Very nice. That reminds me that I have 5# of ground pork in the freezer waiting on time to make a batch of Jamaican jerk sausage...hmmm, wonder what I have going on this weekend? :mrgreen:
 
The MJH is still locked on. This cooker rocks!

3CFADE3A-83F2-425A-ABF8-81AEC06D824F-3067-000001BE8584A63B.jpg


With a little help from the Digi Q
 
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