Let's talk SOUPY

The best part about making Soupy is that you cook up a batch for lunch

 

 The worst part about making it is that you make it in January, in a "controlled" temperature area. This means, not freezing, just damned close to it. Mixing cold meat and spices, then rolling the meat into tubes (turds we call it) means your hands feeling like they want to fall off, latex gloves offer no warmth

By the time you start the second 100lbs of ground pork butt you are already wishing the day was over. 

Then, there is that three month wait as the sausage cures.