Lucky Larry

Discussion in 'Sausage' started by twinfallsid, Sep 26, 2013.

  1. Here is my next Smoker Arts project.

    This is Lucky Larry the Llama:




    Most of 3-year old Larry is slated to become 80/20 burger.  I'm having the best parts cut as 1.5 inch steaks, everything else is for burger or stew.

    I'll start to learn about sausages and see what can be done to llama burger for smoked and/or preserved sausages.

    Larry cost $10, plus $10 to load him into the livestock trailer.

    The fuel to drive him to the butcher was $10.

    The butcher wants $80 to kill, cut, wrap, & freeze.

    So I'm into Larry for ~$110 so far.  I hope to see 80-100 pounds of meat packages in the freezer.  A $1.25/lb for meat is a good deal.

    He should ready for his ride home in about 10 days.
  2. webowabo

    webowabo Master of the Pit

    Lucky larry hello.. its lucky TwinfallsId.:biggrin:

    . never had llama. . Cant wait to see some leg o larry or larry burgers.... for sure ;)
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Lucky Larry would make one huge neck roast.....   Not much in the way of ox-tails though.....     I've heard llama is very good meat....   Tongue on the list to do ???   Heart ???   [​IMG]  ....  I'm following this animal where ever the road leads me.....   

  4. I'm getting the liver and heart.  I forgot to ask for the tongue.  The neck will be put through the bandsaw for stew meat & bones.

    I've never had llama either, it allegedly tastes between beef & lamb.  The butcher is adding beef fat to make up the 80/20 grind.  This should make good sausage.

    No leg-o-Larry, that's going to the grinder.
  5. webowabo

    webowabo Master of the Pit

    Grinder means going to good stuff... either way im in! Nothing wrong with in between beef and lamb to me ;)
    Good investment to me..

    Larry dont agree.. but.. hey.. he'd smoke us if he had the chance!:biggrin:
  6. Lucky Larry came home today to his final resting place, my freezer.  The three boxes of meat weighed 98 pounds, so I reckon I got just over 90 pounds of meat into the freezer for $135.  The lower bin is all ground 80/20 with beef fat added.  That's where the sausage experiments begin.




    I'm thawing out 2 packs to make hamburgers this weekend, to see what llama tastes like.  I'll cook those on the grill over a wood fire with only salt & pepper.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should drop Moikel a /PM, have not seen him lately but I know he knows LLamas and cooking them. You might find something totally different AND tastee!
  8. I pinched off enough 80/20 to make a small burger for breakfast.

    Llama meat is a lighter color than beef, but looks more like beef than pork.  It was mild tasting, a bit like veal.  There was no gaminess, or mutton flavor.  I only used salt and pepper to season it and it was really good.

    I think any veal or pork sausage recipe will work well with llama. 

    Larry was 3 years old.  They recommend llamas for meat are best around 2.5 to 3 years, so Larry was prime llama.
  9. webowabo

    webowabo Master of the Pit

    good deal there... let the sausage making begin. ;)
  10. Great post- the wife & I were rolling with laughter!!  In retrospect, he probably should have been "Unlucky Larry"........
  11. I cooked some burgers on the grill over a wood fire last night.  They were great!  There is nothing wrong with llama, give it a try sometime.

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