What are 3 ring California hooks used for?
I’m hang braking cows And it take two of us to drop the front quarter! Not efficient at all!!!

Tex_77 it’s in a pro smoker 300. I cut it up to fit the racks better and it’s cut into primal ie shoulders loins hams ribs. Do you smoke it the entire time until finished?

Smoking a whole hog today. Any suggestions for how long and at what temps to smoke? How about a finish temp? How long can I expect it to take? They railed around 80lbs and have them cut into quarters to fit into the smoker.

How interchangeable are prepackaged snack stick and summer sausage seasoning? What are the pro & cons? Running short don’t think I’ll have enough to complete my summer sausage.

Deepwoodsbutcher thanks that’s the one I watch Eckkhard had said to leave them in never naming what they are

denny66 brown sugar cure and smoke 8 hrs cut it with the grain because it shirks so much tastes like bacon

Njlungbuster Maple sausage is the best out on the grill and yes thats a all in one spice bag

PapaSop the summer look great. What was you grinding sequences plate sizes? They have a defined texture I always like seeing all the cheese peppers even the fat!

Jonathon yes I removed all the free standing ones but that honeycomb stuff that I’m pointing at in the picture is still on ,that’s as far as I trimmed it. From multiple YouTube videos it seems to stay on???

mars well they are out of the smoker! How do they look guys? They look edible I’ll have to test it out at lunch!!! The one I’m point at I think is the same from the raw picture???

mars here’s the photo of my jowl. Is my knife pointing at glands? Do you leave them in or trim them out? From the suggested video I gather it’s better to leave them in.

Joe Hell thanks that video and few others that came up helped out. It will be Experience! Living in the south and learn a whole new of eating .

Jonathon I have a picture of the jowl. Can’t figure out how to post it. This jowl will not defeat me.

Just breaking a hog and been told smoked jowl is good. I can’t find any references on how to clean it. It looks like it is all glands. Do you leave all that on or clean it off? What’s the norm?

navarte Willie’s is a great mix. All can eat it at my house. We add 10% bacon ends with ours and they never last long!

Joe Hell same here! It sound like a glorified stuffed pepper with liver. I’m going to make it like a fresh sausage, tomorrow I’ll let ya know how it goes.

Has anyone out there ever made boudin sausage? I have a recipe that calls for the pork and liver to be cooked an then ground and stuffed. Does it have to be cooked first or can the meat be used raw? Would precooking the liver help hold it together better?

Jonathon , Thanks for the help! they sat only 2days taste fine

After you mix & stuff your summer sausage How long can it sit till you smoke it? Will the pink salt cook the meat?