Or wieners as the case may be. Yesterday me and some friends ground up 50 lbs of cow and pig and mixed in some spices. My wife and I finished stuffing them this morning into cellulose casings (my first time using cellulose). The wieners are getting 8 hours of light cold hickory smoke. The first batch was smoked overnight while the 2nd is smoking right now. After smoking they are getting poached, the casing is being stripped off, and then vacuum sealed. 2nd batch in the smoker. This is about 20 lbs worth. How they look after 8 hours of light cold hickory smoke: The first batch is poaching right now and then being hung up in the garage to dry. Some more pics to come later.