Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on June 24, 2017, 11:29:57 AM
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UMAi LJ sticks in the fridge now. Maybe a week or so.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljstix4.jpg)
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Rick's landjager sticks are really good. I have been fortunate to taste a lot of his creations.
Art
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We were in Orlando for, 4 days with the grandkids.
The LJ got a few more days fridge time. These are the UMAi 32mm bags that i sealed lengthwise to make a smaller diameter stick.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umlj0.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljvs1.jpg)
Cut one up to taste. Well i ate 2 sticks.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljvs2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljvs3.jpg)
Vac seal 4 to a pack. Paducah will be here soon.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljvs.jpg)
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Damn that's nice.
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That looks great. We are still working on our Landjaeger video, but should be coming out soon.
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That looks great. We are still working on our Landjaeger video, but should be coming out soon.
Im really liking the dry style salumi and stuff. Yeah i will still do smoked.
Im going to get a GoPro and duct tape it to my head :D :D :D