That is looking great!

Interested in how both turn out.

NorCal Kid, I made the version listed on the our companion site. As the sausage got older in the freezer I thought the sour became stronger. Not bad but not one I will make again.

Dumoine , That is some pretty sausage. two_MN_kids , I trimmed the beef and pork butt to eliminate all the fat I could as I was going to use SM "fat replacer". Guess what I forgot to put into the sausage? Taste is good, the three times grinding made the texture pretty good, but it was not as creamy...

Here are the photos you wanted CW.

I ground and stuffed franks and ring baloney yesterday. Today I smoked them.

Those look good!

Any cured pork product and eggs with bread has to be good.

" My wife says I need a taller smoker. Being 6'5" & having to bend down to load & unload my current smoker is a real pain in the back..."

As a young airman stationed in Germany the ol' Chiefmaster Sergeant caught me starting to scrub out the coffee pot. Believe me I never made that mistake again!!!!!! Fresh grounds and seasoned pot makes all the difference for GI coffee. Here in PC the water is a 7.6 pH that is suppose to be great for...

Great looking kraut guys! I failed to mention that my pickles and brussel sprout batched were both a failure. Both ended up with white mold growing and the vegetables spoiled. I've done fermented pickles before and they were good. This time I tried half sours at the low salt amount from Stan's book.

That is great looking ham!!!!!

Glad I ate before seeing this!

I hope you like it better after smoking.

That is really good looking!