Well after a long summer of not smoking anything I thought it was time to get back at it. 17lbs of pork but plus 3lbs of bacon ends and pieces all after the first grind Ground one more time, seasoned and stuffed in 26mm collagen casings. (first time I've used them) Hanging to dry in front of the fan before the go into the smoker. I forgot to take photos of the smoke bet here's what I did. 2 hrs heavy smoke at 130* then into a 170* water bath in the turkey roaster for about 20min to come up to temp. From there, into an ice bath for 20min to cool off then back on the rack to bloom for 2 hrs. Made about 75 dongs for a retirement party and they turned out pretty good. The collagen was a little tuffer than natural casings but it wasn't bad and the size was perfect to fit on buns.