This weekend I’m trying out a new recipe that I got form Len Poli’s web site. It’s the Honey Loaf lunchmeat. link to recipe Basically its pork butt, honey, salt, sugar, pepper, cure #1 and a few other spices, stuffed into a 4” casing and poached at 180° till it gets to 160° internal. My first mistake of the morning was I forgot to take pictures till after it was stuffed. Second mistake was after I stuffed the 5 pounds into the casing I realized I don’t own a pot big enough to cook a 16" long sausage, so I needed to divide it into two 8” chubs. Next problem was it called for a waterproof casing which I assume is a plastic one, and I didn’t have any so I did the next best thing and made my own with the vacuum sealer. I’ve poached sausage in hog casings before without issues, so I was thinking the fibrous would be fine in the water too, but when I do a new recipe I like to follow it to a T that’s why the vac seal. Plus it will be interesting to see what it’s like with no weight or moisture lose. Then into the 180° water for about three hours. It’s been in for about an hour, I’ll probe it after 2 to see what the temp is. Well that’s it for now. I’ll get a couple more pictures later after its done. Thanks for checking out my post.