Got 10lbs of Landjaeger going in cold smoke right now. This is day 2 of the smoke. I used cure #2 for these and the IT is at 74* and i have an RH of 32% in the box. The meat grind was 90/10 ground chuck 8lbs and 2lbs of ground pork. Smoke applied is heavy at almost 14 hours now.
The sticks have a couple more days yet.
(http://i123.photobucket.com/albums/o290/stlthy1/landjag.jpg)
nepas
14 hr of smoke? Did I read that rite?
Nepas, whats Landjaeger?? Is it another name for paprika sticks, sausage, or chorizo??
Quote from: OU812 on July 13, 2009, 03:12:16 PM
14 hr of smoke? Did I read that rite?
Yes 13 hours 40 mins to be exact. Landjaeger gets heavy smoke.
But in my stick box. Way different than in the BS. I have a fan on the end. If you did a 14 hour smoke in your BS you might as well just eat a peice of RR tie :P
Fan in stick box.
(http://i123.photobucket.com/albums/o290/stlthy1/fan.jpg)
nepas
Quote from: Blue Legend on July 13, 2009, 03:35:02 PM
Nepas, whats Landjaeger?? Is it another name for paprika sticks, sausage, or chorizo??
Landjaeger is hunters sausage. Its dried rather than smoked with heat. You use cure #2 when you make dried snack sticks. With cure #2 there is really no need for refrigeration.
nepas
Thanks I use Bradley cures, honey, maple and sugar but you guys talk of cure #1 and 2. Are they the same Bradley cures or a different product altogether?
Quote from: Blue Legend on July 13, 2009, 03:45:27 PM
Thanks I use Bradley cures, honey, maple and sugar but you guys talk of cure #1 and 2. Are they the same Bradley cures or a different product altogether?
Bradley cure contain cures too that are mixed in. Cure #1 & #2 are two different that you need to measure into your mix.
nepas
Quote from: Blue Legend on July 13, 2009, 03:45:27 PM
Thanks I use Bradley cures, honey, maple and sugar but you guys talk of cure #1 and 2. Are they the same Bradley cures or a different product altogether?
here is a link to sausagemaker.com faq on cures http://www.sausagemaker.com/index.asp?PageAction=Custom&ID=36#cures
also allied kenco which has cure #1 and all the names that it is also know as..... http://www.alliedkenco.com/catalog/product_info.php/products_id/1465
the bradley cure would probably be cure #1 plus other ingredients
Thanks Deb ;D That cleared everything up just nicely
Landjaeger done. Having the right RH is key to doing these. My hygrometer was at 71% RH. I didnt use natural or protein lined casing on these so they took a bit longer to do.
The key is to be careful when using cure #2, spoilage can occur fast here.
(http://i123.photobucket.com/albums/o290/stlthy1/dlandjagr.jpg)
nepas
Looking good I can almost taste them from here.
The spoilage thing is what keeps me from making Genoa Salami, which is my favorite kind of sausage.
Maybe when my life slows down a bit and I have the time to keep an eye on it then I will build a box that I can control the RH and Temp, some day.
Beautiful Nepas!
What is the country is Landjaeger from?
Or is it the country where Mick came from? ;)
Carolyn
Quote from: Caribou on July 14, 2009, 07:30:43 AM
Beautiful Nepas!
What is the country is Landjaeger from?
Or is it the country where Mick came from? ;)
Carolyn
Germany i think. Landjaeger means land hunter.
nepas
Boy that Laandjaeger looks great! It is a German type of sausage that you pop into your pocket and carry with you when you are out hunting and need a snack. Around where I live there is heavy German heritage and Laandjaeger is always formed with edges for some reason. It is in a natural casing but they press it into a rectangle shape instead of a cylinder.
I would love to try making it with venison. Do you have a recipe I could get from you?
13 hours 40 minutes of smoke = around $15 is smoke...wow those better be some darn good sausages, from the pics they look like they are.
SIA
Nepas has posted his Landjaeger recipe before, here it is:
Not sure if this is the one he used on the above but it sure does look good....
Here is a Landjaeger recipe for ya.
2 1/2 lb pork shoulder
2 1/2 lb beef roast (90% lean gb will work too)
7 tsp salt
4 tsp dextrose
5 tsp ground white pepper
1 tsp cure #2
1 Tbs caraway seed
1 tsp ground coriander
3/4 tsp garlic powder (or more to your taste)
1/8 tsp starter culture (encapsulated citric acid)
Hog casings 32 or 34mm
Grind beef and pork through a 3/16 plate (fine) Place meat in a mixer, add salt and cure and mix for 5 mins. Add the starter (dissolve in 1/4 cup water) and the rest of the seasonings. Mix well for 5 mins to form a paste like.
Meanwhle soak the casings in ot water for 1 hr. After casings have soaked cut into 12 1/2" strips. Tie one end off with twine. Stuff the casing to 5 1/2" twist in the middle and stuff the back end to 5 1/2", tie off the end. Repeat untill all the meat mix is gone.
Place sausages on a baking tray then place another tray on top of the sausage. (cookie sheet trays) Place a heavy pot or brick on the top tray to flatten sausage about 1/2" thick. The sausage should ferment in the trays in a 80* F area to allow them to get flat and firm. This takes 2 days.
At the 2nd day mark remove the top tray and allow to sit at room temp for 4 hrs. Turn landjaeger over and replace top tray and weight, return to the 80* temp for another day. After the last day of fermenting (the sausage should be 1/2" now) remove from trays and prepare your smoker. Use hickory or oak and smoke at 95 to 105* for 4 hrs. Longer if you like more smoke.
After the landjaeger has smoked, leave them in the smoker for 6 hrs (no heat) After the 6 hrs bring in house and allow to air dry for 10 days in a 60* enviroment. This is the hard part to do. I use a small wine fridge. I can get the 60* and 50% RH.
Thanks...looks pretty advanced for my freshman skill level. Good one for the future though.