5 pounds of pork loin cut into 1 inch cubes then mix 1 TBS per pound each of Mortons Tenderquick and White Sugar. Fridge for 3 days then grind through medium plate then grind again through fine plate.
![](http://i222.photobucket.com/albums/dd237/tenpoint5/20130516_120025_zps0b2ad83d.jpg)
Stuff into Summer Sausage casings
![](http://i222.photobucket.com/albums/dd237/tenpoint5/20130516_121643_zps2f49e020.jpg)
Give a couple hours of Hickory Smoke then complete smoking/cooking until it of 152 then ice bath and bloom
![](http://i222.photobucket.com/albums/dd237/tenpoint5/20130516_152558_zps326e1d37.jpg)
Do you get good smoke penetration with fibrous casings? Yep but the food grade ink, Not So Much!
![](http://i222.photobucket.com/albums/dd237/tenpoint5/20130516_220126_zps1d80611e.jpg)
Slice everything up and vac seal for a breakfast in the future
![](http://i222.photobucket.com/albums/dd237/tenpoint5/20130516_220733_zpsbf5681ba.jpg)