WineMaster
Babbling Farker
- Joined
- Jan 16, 2007
- Location
- Southern MN
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!
Getting Yummy!!!
Getting Yummy!!!