Made it on 6/16/12 and smoked it for 24 hrs. Spices from Scott at the Sausage Debauchery. All Berkshire pork! Beef middles for stuffing.
Bungs soaking in water and slices of orange.
The pork! Shoulder, belly, and back fat
A little hot pepper
Nice pasty mix...
My red neck smoker! ha!
12 hours of smoke
24 hours of smoke and going to the curing chamber