Hunters Sausage

[NePaSmoKer]

Im running out of hanging places  :o

[NePaSmoKer]

Taken at 9 am this morning. Cabelas 80L set to 50* and the R/H is at 61%

[Keymaster]

Lookin like their takin on some color, Nice job!!!

[NePaSmoKer]

Temp in the garage is 85, humidity 80% and the dehydrator was sucking it all from the back.

Had to re arrange the fridge and hang in there. If they dont turn out then oh well.

[NePaSmoKer]

The LJ is getting really dark and they are firming up real good. Still needs more time.

[Keymaster]

Looking Good Rick !!

[NePaSmoKer]

Cut one of the LJ today to check.

No they are not green. Its the food setting on my camera i found.

Looking good.



Taste is good.



Needs more air circulation so i'm taking advantage of the cool air for the next couple days. Have the 80L set on 50*

[Keymaster]

Those are looking good Rick !!

[NePaSmoKer]

The LJ is done and ready to head to FL this week.






The dry cured spanish chorizo is also done and heading the same direction.

[Kevin A]

Awesome looking, Rick!

Kevin

[Sam3]

Awesome looking, Rick!

Kevin

X2!

[Smoker John]

That sausage is all looking great

[Sailor]

The Master does it again!  WHOOT

[Keymaster]

Those both look Perfect Rick, I need to get busy :)

[cobra6223]

Hey Rick
The sausage all looks good, but stupid question time!! why do you flatten it out ?
Thanks Tim