Its Time

Discussion in 'Sausage' started by nepas, Mar 23, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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.

    [​IMG]

    Going to mix up 5 lbs today and use smaller natural casings.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    X2
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

        

             X 3
     
    Last edited: Mar 23, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    X4
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yea Buddy those look great.  Sending a PM with my shipping address [​IMG]
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Nepas you have some unbelievable sausage skills
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks everyone.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    X 24

    Bear
     
  11. venture

    venture Smoking Guru OTBS Member

    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!
     
  12. tyotrain

    tyotrain Master of the Pit

    Looks Great nice job..[​IMG]
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

    [​IMG]
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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?
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    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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