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MEXICAN

Bought 35 pounds of pork butt and did some cheese and onion enchiladas in a red and green sauce.  Used 10 pounds for that. Grilled it; cubed it and simmered it. Used Dizzy Pig Mole. Awsome  The rest for sausage.  Used @20stone recipes for andoille brats kebonsky and Texas beef. Also did some chorizo with my receipe. Sausage is ground and seasoned. Will stuff tomorrow    Pics to follow on another thread  Thanks for looking and thanks @20stone for the help.








South Buffalo, New York

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