First Post Been a member since 06. Second batch of Landjaeger. Dry-cured!
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Press molds
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10 lbs. fills 2 molds
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I will cold smoke them in 3 days
Glad you finally joined the Fun!
We have been keeping the lite on for you! ;D
Looking forward to the finish pics.
Very nice.
I had original landjaeger molds from a sausage plant, but my wife said i tossed em :-\
You have been a member since 06' and you have been withholding this kind of information from us. I think somekind of punishment is in order. I think if you sent me 2 lbs of landjaeger you could be forgiven. ;D Welcome to the family. I can see already you will fit in just nicely around here. Cause I am going to start making sausage instead of just thinking about it, and my fav is Landjaeger. I usually say if you have any questions just ask but I don't think that is neccesary. But we are always here if you have any. Do you mind sharing your recipe?
OK just read Rytek's book and it looks like you need an humidity dryer.So much for that idea.
I think NePas did some of that sausage a few moths back. I think he even post photos as he made them. Might want to give him a shout to see how he did it.
Cold smoking today. I use a old refrigerator for ferment and drying.
Very nice.
Will be keeping a eye on this one!
Keep us informed. I would like to see how the wood forms work.
That's quite the set up. Is that a little homebrew we see in the background?
Saturday night took them out of the molds and hung them to dry at 80 deg.
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Sunday in the smoker with cold smoke for 4 hrs +.
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Out of the smoke onto the table here's a pic that shows the flat form.
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Now into the drying mode for 3 to 6 weeks
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Refrigerator will maintain 60deg at about 70 - 80 RH.
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That's just too nice.
3 to 6 weeks? WOW!
The refrigerator is not just for sausage. I get thirsty too.
(http://i825.photobucket.com/albums/zz173/ozlundk/Landjeager/DSCN0620.jpg)
Now wait just one minute here! You can't just post a photo like that and say "I get thirsty"! ???;D
I think an explanation is in order, tell us about this rig you have here, we're all ears.
Could you give us the dimensions of the wood forms.............please ;D
dimensions ?? I will try to post them tonight.
Beer ? I brew 17 gal. batches. I brew for family gatherings, weddings and fishing trip.
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I think WE have more questions than you do! ;D
Nice set-up. And Boat too!
Plenty of beer and Landjaeger. Do you ever leave the garage. :D :D
Yes I have to leave it once in a while I forgot to install a restroom.
(http://i825.photobucket.com/albums/zz173/ozlundk/Landjeager/DSCN0752.jpg)
Brewoz, you want to adopt a 60 year old kid? I can keep my room clean and can help clean the garage and will be happy to drink store your brew for you. ;D I would say that you have a 1st class operation going on at your place. ummmmmmm maybe I see a smoke out developing at your place. :o ;D
Landjaeger mold dimensions
4- 20" x 18" X 3/4 " Hardwood plywood
each board has
9- 3/4" x 3/4" x 18" strips
8- 1 1/2" x 1 1/4" x 3/4" spacers in the center
There's 16 total slots for sausage 3/4"D x 1 1/2"W x 8 1/4"L the 1 1/2" x 1 1/4" spacers make it nice to hang the sausage on smokesticks.
With 20" plywood I have 3/4" left on one edge.
This last batch I had a bit of mold problem during ferment so I will clean the wood and then season it in the smoker to try to minimize mold.
(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN0666.jpg)
Thanks so much for the dimensions. Now I can get to it on my tablesaw.
Lumpy
QuoteNow I can get to it on my tablesaw.
You sure that's a good idea
stumpyLumpy ;D ;D
Brewoz,
That's a REALLY nice set-up ya got there. The beer and the sausage!!
Thanks for the pix, what other cool things do you have to share with us??
Funny Guy.......SNC
I had a little fight with my table saw the other day. The saw won but at least I still have 10 fingers. :D
Landjaeger out of the smoker and into the drying stage.
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One week later, couple more days and it should be ready. Large blower fan in cooler drys it fairly quick.
(http://i825.photobucket.com/albums/zz173/ozlundk/Landjeager/DSCN0772.jpg)
Man if I lived just a little closer I would be down to your place to try some of that.
It looks great :o . My favorite sausage, nice job.
Ross