O.k Y'all, like I said, its sausage time.....spent the whole summer and fall making fresh but now goin hekk bound for cured. Hit My Buddy today for 2 nice shoulders, nicely ground and the blend begins. Lettin everyone in the pool get happy overnight and stuffin tomorrow. Have a look if You wish, will have more pics tomorrow and on Christmas Eve day into the smoker....talk bout bein bizzzzy.......geeeeez....btw, the fry test wuuz xcellent may I add, I knew it was but I'm not breakin tradition
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