What Now?

[BGKYSmoker]

No can say yet. 

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• BGKYSmoker
• Dec 25, 2016

Hog casings rinsed both out and inverted soaking in water, lemon juice and a pinch of salt. 

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• BGKYSmoker
• Dec 25, 2016

Store casings in salt and in the fridge.

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• BGKYSmoker
• Dec 25, 2016

 

[BGKYSmoker]

Soupy

I cant post this recipe even though i added an item on my own. If you would like it look on Len Poli site.

Meat mixed and sticky.

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• BGKYSmoker
• Dec 25, 2016

Save some casing hassle and run the meat to the end of the tube..

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• BGKYSmoker
• Dec 25, 2016

Leve some extra casing and tie the end, have your poker ready just in case. Have extra casing on the other end also.

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• BGKYSmoker
• Dec 25, 2016

Been since forever since i made links.

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• BGKYSmoker
• Dec 25, 2016

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• BGKYSmoker
• Dec 25, 2016

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• BGKYSmoker
• Dec 25, 2016

Pretty warm here is S,FL so hanging in the smoker for fermenting (no heat or smoke) 48 hours fermentation, will check in the morning if all looks and smells good go with the other 24. Water for the added R/H.

Here is where you may see air pockets, poke em out. Close the door put the lid on and close off the vent.

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• BGKYSmoker
• Dec 25, 2016

BBL

 

[SmokinAl]

Looks good so far!

Al

 

[bladeguy]

Well if these are in the smoker, there must be something else in the closet.......right? :biggrin:

 

[BGKYSmoker]

Well if these are in the smoker, there must be something else in the closet.......right?

Yeah got biltong hanging still.

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• BGKYSmoker
• Dec 26, 2016

 

[BGKYSmoker]

Fermentation coming along very good. 24 more hours then inside to press a tad and dry out.

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• BGKYSmoker
• Dec 26, 2016

 

[driedstick]

Very Nice sir!!! 

DS

 

[tropics]

Looks good Rick

Richie

 

[disco]

Looking good!

Disco