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Mixed completely and let set overnight in the fridge. The next day, stuffed into 35-37 Natural hog casings and tied at about 24’’ length. Put back in fridge overnight. Smoked on the FEC 100 using pecan pellets running at 160 degrees for about 8 hours, boosting smoker temp during the last hour to achieve an internal temp of 153.
![](http://i1332.photobucket.com/albums/w605/William_Wehlage/IMG_0366_zpsszmi7qyl.jpg)
![](http://i1332.photobucket.com/albums/w605/William_Wehlage/IMG_0373_zpsjqlrckep.jpg)
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![](http://i1332.photobucket.com/albums/w605/William_Wehlage/IMG_0375_zps8om8ibjb.jpg)
Bathed in cold water immediately and let cool completely in fridge, then packaged. Amazing flavor. Casing were not too tough. Very flavorful.
![](http://i1332.photobucket.com/albums/w605/William_Wehlage/IMG_0392_zpsur01y6to.jpg)
![](http://i1332.photobucket.com/albums/w605/William_Wehlage/IMG_0388_zpsj7y0syo8.jpg)