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Lamb Summer Sausage

post #1 of 13
Thread Starter 

Might as well use the rest of the lamb.

 

Lamb in zip bag. Lean GB in bowl.

 

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Got my SS mix with some cure and 3/4 cup water.

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Mixed by hand.

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Stuffed in clear fiberous.

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post #2 of 13
Thread Starter 

post #3 of 13

He's at it again!

 

Good luck and good smoking.

post #4 of 13

LOL---"Low Budget Nepas"---Looked fine to me !!

 

Thanks Neighbor!!

 

Bear

post #5 of 13

Looks good Nepas! Nice touch with the video.

post #6 of 13
Thread Starter 

Hopefully it will get done sometime tonight....HA

 

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post #7 of 13

what............... no kielbasa........ what you do.............. run out of garlic........ check your belly button.... I'm sure you have some somewhere......biggrin.gif

 

 

 

post #8 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post

what............... no kielbasa........ what you do.............. run out of garlic........ check your belly button.... I'm sure you have some somewhere......biggrin.gif

 

 

 


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I only have belly button lint....HA

 

Lamb SS is hanging for a few to bloom and darken some before the fridge.

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post #9 of 13
Thread Starter 

Got the Lamb SS ready for inspection and vac sealing.

 

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Happy with this batch of casings.

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Looks good, taste is better than i expected so i will be using Lamb again.

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post #10 of 13

Looks tasty!!!

 

  Craig

post #11 of 13

looks QUITE tasty, Nepas!

 

Lamb is one of those meats that people have strong opinions about (like LIVER).

Folks either love it or hate it! I happen to enjoy it.

 

I've been meaning to do some type of lamb sausage (like a merguez) but I'm getting resistance from my house-hold tasters...biggrin.gif

 

—Kevin

post #12 of 13

Oh Yeah---Nice !!!!!

 

Bear

post #13 of 13

Another master piece

Thanks

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