Author Topic: Venison Lanjaeger Cant Wait Either (Read 1054 times)

nepas · « **Reply #-1 on:** June 03, 2012, 07:40:49 PM »

Like Don its just hard to wait sometimes.

Here is the VLJ this afternoon.

Cutting i can feel, taste that the VLJ needs about a week yet to hang.

MossyMO · « **on:** June 03, 2012, 07:49:01 PM »

Looks great! I have never made or even tried it... does this require a curing chamber or can you just smoke it and freeze?

teesquare · « **Reply #1 on:** June 03, 2012, 08:09:21 PM »

I can't wait either! Maybe it will be ready sometime this week?

LostArrow · « **Reply #2 on:** June 03, 2012, 08:24:39 PM »

Looks good.
Might have to harvest a deer this fall.

nepas · « **Reply #3 on:** June 03, 2012, 09:40:45 PM »

I can't wait either! Maybe it will be ready sometime this week?

It might be

africanmeat · « **Reply #4 on:** June 04, 2012, 06:14:36 AM »

Rick it looks

great .you are killing me i just put 3 salami picanti to dry for 3 weeks . :'( i must wait.

mikecorn.1 · « **Reply #5 on:** June 04, 2012, 10:41:47 AM »

Looks good Rick!! As always.

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