Coming Up/Venison Landjaeger

[BGKYSmoker]

Got 2lbs ground venison out and 1lb ground pork butt.

Landjaeger is up next.

 

[halleoneagain]

I'll be watching, I was just reading up on Landjaeger's a few minutes ago....

 

[Rafter H BBQ]

Sounds awesome Rick, definitely following this!

 

[SecondHandSmoker]

MMMMM!!!

 

[Brokenhandle]

Watching!

Ryan

 

[BGKYSmoker]

I still have a busted wing so my wife is mixing again.

All mixed and in the fridge. Going with 32mm hog casings and 5" links

 

[Fueling Around]

Nice mix.
I have a hard time getting my venison to mix well. I think it is a temperature equalization issue.
What's the plan for the sausage processing?

How is the shoulder recovery?

 

[tbern]

Good start, definitely watching!

 

[indaswamp]

Watching....

 

[BGKYSmoker]

Got 4 1/8 tsp ECA ready for stuffing tomorrow.

 

[BGKYSmoker]

Mixed in eca this morning and ready for stuffing.

Keep the pan wet for using natural (just my thing)

Now hang at 100* for 1.5 hrs (no smoke)

Have to do in garage with door open some, high winds at 35mph.

 

[indaswamp]

Yep. I keep the pan wet using natural casing too. Looking good, waiting for the que view pic....

 

[BGKYSmoker]

Getting closer. Not really liking the stall junk.

 

[tbern]

Look so good in that pic!!

 

[BGKYSmoker]

All done. Have them hanging overnight.
Being venison I took the IT to 160*

 

[Rafter H BBQ]

Really liking the looks of those Rick! Nice job as per usual!

 

[Fueling Around]

That is a labor of love in a sausage form.
Are you planning to dry them down beyond the overnight hang?

 

[indaswamp]

Semi dry sticks?

 

[BGKYSmoker]

Yeah sorta semi dry.
I just bagged and put in fridge, will try one tomorrow.

 

[BGKYSmoker]

Getting dryer and better.