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Its Time

post #1 of 15
Thread Starter 

Time for the Landjaegers to come off the dowel. Was looking at them this morning and they look like they are done shrinking.

 

On the rack with ya.

 

ljpull1.JPG

 

 

Going to mix up 5 lbs today and use smaller natural casings.

post #2 of 15

Those do look good, But then all the sausage you make does...


 

post #3 of 15
Quote:
Originally Posted by Beer-B-Q View Post

Those do look good, But then all the sausage you make does...


 


X2

 

post #4 of 15

    

         X 3

post #5 of 15

X4

post #6 of 15

Yea Buddy those look great.  Sending a PM with my shipping address biggrin.gif

post #7 of 15

Nepas you have some unbelievable sausage skills

post #8 of 15

Yeah, your sausage skills are impressive. Had to look those up in Wiki....interesting history...great job.

post #9 of 15
Thread Starter 

Thanks everyone.

post #10 of 15

X 24

 

 

Bear

post #11 of 15

Somebody has got to limit the number of posts he can make.  I am gaining so much weight just looking at the pictures!

 

Great job.

 

Good luck and good smoking!

post #12 of 15

Looks Great nice job..icon14.gif

post #13 of 15
Thread Starter 

Got the vac sealed ones ready to head South with us and the LJ in the container stays North......If it lasts that long 

 

DSC00237.JPG

post #14 of 15

icon_cool.gif

I really like the new sausage and all. Now you made the sausage and then you hang it outside to dry out??? What does that do for the flavor I can see it's all like jerky now? But I'm confused?

post #15 of 15
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

I really like the new sausage and all. Now you made the sausage and then you hang it outside to dry out??? What does that do for the flavor I can see it's all like jerky now? But I'm confused?



I dont think i would hang outside, to many critters to get at it.

 

I make and hang inside where i need 60-70% R/H, Relative Humidity. This takes the moisture from the LJ (green weight) and makes it dry and shrivel. The longer the hang the dryer it gets. On my PT3 LJ i am only going to hang for a week not weeks. The flavor is very intense smoke peppery.

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