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   djsumdog (djsumdog@djsumdog.com)'s status on Wednesday, 11-Jun-2025 10:09:42 JST djsumdog

   • Killer*Mule
   That's a lot-o-sausage™
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     Killer*Mule (killer_mule@noauthority.social)'s status on Wednesday, 11-Jun-2025 11:14:04 JST Killer*Mule

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     • Joel [Minnesota]

     @fkq1q2r2 This is an experiment. We shall see. I learned a lot. 1st time. This is 3lbs grass fed 85/15, 2lbs ground pork. LEM Backwoods Mesquite seasoning, and Mesquite pellet smoke. Going to do 3-4 hrs at 180°F, then I think 200°F for 1-2 hrs to fimish at 160°F, then icewater bath 10 min at the end. Vac seal. @djsumdog

     djsumdog likes this.
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     Killer*Mule (killer_mule@noauthority.social)'s status on Wednesday, 11-Jun-2025 11:14:06 JST Killer*Mule

     in reply to

     @djsumdog 5lbs

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     Joel [Minnesota] (fkq1q2r2@noauthority.social)'s status on Wednesday, 11-Jun-2025 11:14:06 JST Joel [Minnesota]

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     • Killer*Mule

     @Killer_Mule @djsumdog
     Looks tasty.