[Soterik]

We've been doing it every year for over 25 years with my inlaws. Hundreds of pounds each time. 80/20 pork/beef. Salt, pepper, molasses, garlic. I don't know exactly how much of each, as it's based on how many lbs of meat. We used to hand mix it, but got a power mixer about 15 years ago. We still use a vintage hand crank stuffer that quite literally came across the country in a covered wagon. We smoke about 75% of it. Smoked using apple wood, 5 hours at about 120 degrees, but we can get done a little earlier, we go by color. The "fresh" 25% we use for breakfast patties and in spaghetti sauce, lasagna etc.