Here ya go Mike...

[ctom]

21 rings, smoker ready. If it gets above 20 tomorrow they'll see the smoker. I may hold off until Thursday when we're supposed to see temps near 40.



All but the one on the top right are about 1 3/8 pounds. That smaller link is about 1 1/4 pounds. Trying a seasoning blend and it sure smelled good handling the meat while stuffing this afternoon. Can't wait to set my teeth in this.

[21xdc]

Why would you only make 1 days worth? 

I make jerky in 5lb batch's, And it's still not enough. 

[WALLEYE WACKER]

They sure look tasty there TOM a little sour kraut or a touch of horseradish and call it golden.
Had a friend that use to make landyager but he moved to Florida. I use to trade bait’s for tasty treats.

[Muskygary]

That, some crackers, a couple of beers and I'd be set to watch the Packers play football this weekend!!

[Do-it Rep]

Tom, is this where we place our orders? 
 
Looks tasty!

[ctom]

I make jerky in 5lb batch's, And it's still not enough. 

5 pounds? I make 25 at a pop. All cured cut muscle. I still have enough venison to make sticks, maybe 20 pounds of them, and they'll be seasoned with my jerky seasoning instead of traditional stick seasoning. The jerky I eat at home, the sticks are traveling chewables and will be stuffed into 23 mm casings, not usual 19 or 21.

[basscatlildave]

Looks awesome 

[ctom]

Here's a few of them after smoking and the water bath and cooling off. More in another lug.



This is some tasty bologna.

[WALLEYE WACKER]

Nothing but the best come out of your kitchen.