Yeah, I hate I lost my pics. That was part of my learning process. Kept the smoked link recipe very basic using only pork butt, salt, black pepper, red pepper, sage and curing salt. Focused on temp regulaion, smoke time, and smoke flavor. Used apple wood for mild flavor. Pulled it after 6 hours with an IT of 165. The boudin was made using my brother's recipe. Pork butt, pork liver, rice, onion, celery, bell pepper, red and black pepper, salt and fresh cilantro. May have missed an ingredient or two as he was in charge of the boudin. Lol Used hog casings, 1 grind using medium plate on an electric grinder. I have the Kitchener 5# sausage stuffer. Smoked on GOSM propane smoker.