Author Topic: Here ya go Mike...  (Read 718 times)

Offline ctom

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Here ya go Mike...
« on: 01/07/20 21:07 UTC »
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.

Offline 21xdc

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Re: Here ya go Mike...
« Reply #1 on: 01/08/20 03:31 UTC »
Why would you only make 1 days worth?  ;D

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

Offline WALLEYE WACKER

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Re: Here ya go Mike...
« Reply #2 on: 01/08/20 03:52 UTC »
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.
« Last Edit: 01/08/20 04:01 UTC by WALLEYE WACKER »
May your days be filled with sun shine and you always have a tight line. AMEN

Offline Muskygary

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Re: Here ya go Mike...
« Reply #3 on: 01/08/20 06:30 UTC »
That, some crackers, a couple of beers and I'd be set to watch the Packers play football this weekend!!

Offline Kyle

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Re: Here ya go Mike...
« Reply #4 on: 01/08/20 08:09 UTC »
Tom, is this where we place our orders?  :P
 
Looks tasty!

Offline ctom

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Re: Here ya go Mike...
« Reply #5 on: 01/08/20 08:48 UTC »
I make jerky in 5lb batch's, And it's still not enough.  ;D

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.

Offline basscatlildave

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Re: Here ya go Mike...
« Reply #6 on: 01/08/20 09:07 UTC »
Looks awesome  :)

Offline ctom

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Re: Here ya go Mike...
« Reply #7 on: 01/09/20 19:16 UTC »
Here's a few of them after smoking and the water bath and cooling off. More in another lug.



This is some tasty bologna.

Offline WALLEYE WACKER

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Re: Here ya go Mike...
« Reply #8 on: 01/09/20 22:51 UTC »
Nothing but the best come out of your kitchen. 8)
May your days be filled with sun shine and you always have a tight line. AMEN