Making some small sizs LJ.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj3.jpg)
Mix
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj.jpg)
Sheep casings soaked for 3 hours with frequent cold water changes.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj1.jpg)
Stuffed and poked.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj4.jpg)
Weigh each set of links (green weight) Tag and number each set dont forget the date and weight on the tags.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj5.jpg)
Keep notes.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj8.jpg)
Hanging to dry up some.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj7.jpg)
After a few hours of dry time its now smoke time, 4 hours then re hang. You will loose some weight on these. Will re weigh in 3 days.
No heat from the smoker, Cold smoke.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slj9.jpg)