Tod osier
WKR
Maybe not traditional landjagers, but close enough for me. Ground 15 pounds of venison and pork, stuffed sheep casings, 48 hour ferment, 4 hours of smoke and 2 weeks drying....
Had to make them before the temps got too warm in the basement…
After 2 weeks in the chamber…
All packed up for adventure snacks…
Had to make them before the temps got too warm in the basement…
After 2 weeks in the chamber…
All packed up for adventure snacks…