Its Time

[BGKYSmoker]

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.

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

 

[beer-b-q]

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

 

[boykjo]

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

X2

 

[daveomak]

    

         X 3

 

[SmokinAl]

X4

 

[scarbelly]

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

 

[realtorterry]

Nepas you have some unbelievable sausage skills

 

[chef willie]

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

 

[BGKYSmoker]

Thanks everyone.

 

[Bearcarver]

X 24

Bear

 

[venture]

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!

 

[tyotrain]

Looks Great nice job..

 

[BGKYSmoker]

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

 

[mballi3011]

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]

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.