Nepas, I'm going to try your landjaeger recipe. I do not have encapsulated citric acid or powdered dextrose. Is there anything I can substitute for these. I thought you said that you can use buttermilk powder in place of ECA? Can I just use a little sugar instead of dextrose? I'm going to use cure #1 and smoke it and let it air dry for a day FYI.
Here is the recipe I'm using. It's a recipe you posted a while back:
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
Thanks for any help Nepas. We are very lucky to have you on this site!!! Your knowledge is very much appreciated!!!
Justin
Quote from: Cope30tyee on March 24, 2011, 11:36:52 AM
We are very lucky to have you on this site!!! Your knowledge is very much appreciated!!!
Justin
Thanks A-lot Justin. Now he won't be able to get out of the house!! His head won't fit through the door!! ;D ;D
We got to keep him happy or he might start being very secret with his recipes again!! ;)
Nepas,
I did some homework and found out I can use .4 ounces buttermilk per 5 pounds. Thanks!!!
So I got it all mixed up. How long do I have to wait between stuffing and smoking? I would prefer to do it all today as I have to head out of town tomorrow. Again, I am using cure number #1 and smoking it like normal sausage. I also am only doing a 2.5 pound batch. I used a third of a cup of cultured buttermilk powder and a little less than one teaspoon regular cane sugar.
Thanks,r
Justin
Justin
ECA is different than starter culture.
Since your doing a normal smoked LJ at 2.5 lbs you would use 1/2 tsp cure 1
You can stuff and smoke right away if you wish or if you want to press smoke the next day. Buttermilk powder is 0.40oz per 5 lbs. Why not just use 1/2 cup regular BM?
I think it is regular buttermilk. It says cultured buttermilk and its in a powder form. Should I have just bought buttermilk pancake mix? Anyway, so far it looks really good. I just finished the 120 degree hour to dry the casing and I am starting to apply the smoke now at about 140. Your recipe called for 3 hours of smoke so I will do this. I just used the same amount of powder as it recommended for fermento in other landjaeger recipes. After researching it on the internet, fermento is cultured buttermilk powder from what I gathered.
Quote from: Cope30tyee on March 24, 2011, 05:52:45 PM
I think it is regular buttermilk. It says cultured buttermilk and its in a powder form. Should I have just bought buttermilk pancake mix? Anyway, so far it looks really good. I just finished the 120 degree hour to dry the casing and I am starting to apply the smoke now at about 140. Your recipe called for 3 hours of smoke so I will do this. I just used the same amount of powder as it recommended for fermento in other landjaeger recipes. After researching it on the internet, fermento is cultured buttermilk powder from what I gathered.
The powdered cultured BM should be in a small can bought by the baking powders and such. Never put anything pancake into the mix.
Fermento has whey in it also. This is used 1oz per every lb of meat. Fermento, Powdered BM and liquid BM you can smoke right after stuffing. Starter cultures you may have to wait a day or two before smoking. Remember if you use liquid BM, Dont add any water, Use the BM in place of it.
Thanks Nepas. I'll let you know how it turns out. Man its hard to wait till it's done!!