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Its Time

BGKYSmoker

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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.

42c08425_ljpull1.jpg


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

beer-b-q

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

daveomak

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         X 3
 
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SmokinAl

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X4
 

scarbelly

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Yea Buddy those look great.  Sending a PM with my shipping address
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chef willie

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

BGKYSmoker

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Thanks everyone.
 

venture

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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!
 

BGKYSmoker

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

e050cdc9_DSC00237.jpg
 

mballi3011

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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?
 

BGKYSmoker

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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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