halfcocked
is Blowin Smoke!
First time in about ten years, I finally got the grinder and stuffer off the shelf and put them to work on 10# of meat (5# pork; 2.5# beef; and 2.5# pork belly I saved from my last bacon smoke.) Was quite nervous about the whole thing. The long links 5# were vac packed and frozen to be skillet fried fresh and the short ones were for smoking that I got done this morning. Smoked at 180 to 200 for about two hours, interior temp. 160. (Links did not come out even in that my helper is nursing a broken arm and could help with the stuffing only minimally.) Taste is great. Now into the fridge to dry out some.
