Richard S
TVWBB All-Star
Finally got around to doing my first batch of sausage! This was a three day project that follows a Texas style recipe. Did 10 pounds.
Day 1- the prep! Cubed and seasoned.

Day 2- Grind and stuff! Big shoutout to @Peter Gallagher for sending me the stuffer!
First grind-
Did a second grind, added a little cayenne then stuffed.
Day 3- Smoked. Did one batch with hickory and cherry and another with mesquite. Set the Venom to 150 and it rode between 148-151 the entire five hour smoke. 


Ice bath
My goal was to bring these to the cabin on Friday. So I was up very late Thursday night getting these smoked. Took them to 155 internal.
Eating Day! Saturday. Cooked them in the Kettle!


Lots of fun and they turned out great! Cheers!

Day 1- the prep! Cubed and seasoned.



First grind-







Eating Day! Saturday. Cooked them in the Kettle!





