Why not, right?
![Grin ;D](https://letstalkbbq.com/Smileys/akyhne/grin.gif)
Here we go.
Started with 2.5 lbs of ground poke and 2.5 lbs of 85/15 GB.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03721_zpsc5e6cc76.jpg)
Put this in the freezer to get cold, grind again.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03731_zpsf4b90f40.jpg)
Now the good stuff.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03741_zps65d04851.jpg)
All mixed in. Smells great.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03751_zpsd1a5e70d.jpg)
So, I let this rest overnight in the frig and then grind through the fine plate one last time.
These were then stuffed into 24/26mm sheep casings.
No pics of the stuffing. Between the blow outs and this sticky paste all over my hands, I was happy to get it done as quick as possible.
![Huh? ???](https://letstalkbbq.com/Smileys/akyhne/huh.gif)
Into the Bradley. Running my PID 130-170. Just looking to kiss the casings with a little smoke, so I went with 2 hours of apple.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03761_zps05f7a4c9.jpg)
Ok. Certainly not my best stuffing job...
![Shocked :o](https://letstalkbbq.com/Smileys/akyhne/shocked.gif)
Ready to come out. They took on some nice color.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03771_zps0ba9dd3e.jpg)
I took these to an IT 130 then pulled and poached them in 165 degree water until I reached an IT of 152.
Then an ice bath immediately following the poach bath.
Blooming.
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03781_zpsb6524849.jpg)
And a close up.
![Grin ;D](https://letstalkbbq.com/Smileys/akyhne/grin.gif)
![](http://i120.photobucket.com/albums/o164/sam3_album/IMG_03791_zps4f53dff0.jpg)
I let these rest in a paper bag for a day in the frig. That evening I heated one up on the Weber Platinum quality control purposes. The wife likes them. I do too.
But I think they are a little too small. They'll go great on a bun with some kraut and/or chili though.
My next batch will be with some wiener/vienna sized sheep casings.
Thanks for looking.