Gotta get busy for some snacks for the BBQ
Mix ready for the pepperoni/cheese.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx.jpg)
You dont need a CIA or rocket science cert to do this, its not that complicated.
Pepperoni mix in 80/20 gb
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx1.jpg)
Some ECA
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx2.jpg)
Cheese
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx3.jpg)
Ready for stuffing.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx4.jpg)
Clean area.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx5.jpg)
20mm smoked collagen casings.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx6.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx7.jpg)
PID running 130 thru 170. Not going with much smoke as the pepperoni has smoked paprika in it.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx8.jpg)