Just need another hoist in the middle to hook up to the front quarter and lift then cut

@mars True, you can spritz with cider or water to keep the humidity high and allow the smoke to adhere to the skin. On a somewhat related note the “smoke ring” that people prize and strive for isn’t really smoke penetration. It is a cure ring, one which we can achieve by curing a piece of meat and cooking it in an oven or sous vide cooker!

@mars I use Willie’s in summer sausage alot of the time.

I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!

@AdamCA Yes, true boudin has to be that but…we also make a non-traditional lebanon bologna and I love the way that comes out!

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