Getting 5 lbs ready to mix, stuff and press. If all goes well tomorrow its 6 rack time.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00115.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00116.jpg)
3.5 lbs lean GB and 1.5 lbs poke butt
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00117.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00118.jpg)
Stuffed and pressing, now in fridge
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00120.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00121.jpg)
Lookin' good Nepas. I've never had Landjaegers before. I see your using cure #2. Are they a dry sausage that require a long curing time? If so, how long? What % fat on the lean beef?
Did you use a commercial mix or make your own? Why do you use a press to flatten 'em? And don't tell me, " To keep 'em from rollin' off the kitchen counter." Do you keep them pressed for the entire curing time? Geez, I feel like one of my grandkids. "What's that for? How come your doin' that? Who's that for? Can I help? Why, why, why, what, what, what? LOL
ShortEnd
That was not a ShortEnd-Ed ???
I've done the same many times.:)
SamuelG
Sent from my iPhone using Tapatalk
Quote from: ShortEnd on August 23, 2011, 03:59:16 PM
Lookin' good Nepas. I've never had Landjaegers before. I see your using cure #2. Are they a dry sausage that require a long curing time? If so, how long? What % fat on the lean beef?
Did you use a commercial mix or make your own? Why do you use a press to flatten 'em? And don't tell me, " To keep 'em from rollin' off the kitchen counter." Do you keep them pressed for the entire curing time? Geez, I feel like one of my grandkids. "What's that for? How come your doin' that? Who's that for? Can I help? Why, why, why, what, what, what? LOL
ShortEnd
Landjaegers AKA Hunters sausage are pressed flat so the hunter can keep them flat in his pockets or pack. This batch i used The SausageMaker LJ mix, everything in it all i add is meat, water and cure. yes these will be pretty dry.
I used 85/15 lean 3.5 lbs and ground poke butt 1.5 lbs............... (might have been 90/10 gb :o) either way its ok
Just got home from Mt Pocono, to late to smoke so tomorrow they get this smoke ;D
Cant tell y'all where i got em ...its a secret receipt ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00123.jpg)
I member those. Didn't take you long to get back into the swing of things. I am still trying to get myself to eat meat. I don't think I will need to do any smoking for a week or two.
Got the LJ hanging early this morning.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00125.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00126.jpg)
Getting close to being pulled and ready for the long dry time.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC001421.jpg)
Did allot of bleach/water sanitizing before hanging the LJ.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00163.jpg)
Got my humi and fan going. Now the wait :o
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00164.jpg)
Rick when them is done can I place an order for 2 of them. I needs to try them to see if I might be able to stomach them. Then make some of my own.
Looking good, I'm thinking of one of these to make a Landjaegar humidor thingy ;)
http://seattle.craigslist.org/kit/app/2553433056.html
Quote from: Tenpoint5 on August 25, 2011, 04:32:32 PM
Rick when them is done can I place an order for 2 of them. I needs to try them to see if I might be able to stomach them. Then make some of my own.
Yup. Probably be getting close to done around mid September
Sent from my HTC Liberty using Tapatalk
LJ in 6 days
Day 1
Out of smoker Day 1
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00143.jpg)
Hanging Day 1
(http://i868.photobucket.com/albums/ab242/nepas1/new/day1.jpg)
Day 2
(http://i868.photobucket.com/albums/ab242/nepas1/new/day2.jpg)
Day 3
(http://i868.photobucket.com/albums/ab242/nepas1/new/day3.jpg)
Day 4
(http://i868.photobucket.com/albums/ab242/nepas1/new/day4.jpg)
Day 5
(http://i868.photobucket.com/albums/ab242/nepas1/new/day5.jpg)
Day 6
(http://i868.photobucket.com/albums/ab242/nepas1/new/day6.jpg)
Going to let em hang for a couple more days yet.
Those look awesome. May have to start hanging meats like my grandfather did.
Those look fantastic!
I can only imagine the look on my Mrs' face if I tried hanging cured meat in our shower :D
I had to cut one and use the cutter.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00187.jpg)
Cutter worked good.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00190.jpg)
Looks and taste great. Might leave em hang for a week yet.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00189.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00188.jpg)
Now that is a freeking cutter. Tell me more?
Excellent Rick! That looks superb.
7 days ??? Heck mine are at 60 deg with 70 RH.... they will take a lot longer it seems.
Keep the coming!
SamuelG
Sent from my iPhone using Tapatalk
How long can you keep at room temps? Does this need frozen or refrigerated after its done? Whats the flavor like and is it hard and chewy. Sorry but never had or heard of them before. But mighty interested.
Quote from: viper125 on August 31, 2011, 06:13:22 PM
How long can you keep at room temps? Does this need frozen or refrigerated after its done? Whats the flavor like and is it hard and chewy. Sorry but never had or heard of them before. But mighty interested.
LJ is made using cure #2 for dry curing. No need for fridge. You can however if you like or even freeze in vac bags. Mine dont last long after they are done. Room temp they should last for 3-4 weeks unless its like 100* in your house.
LJ in German means land hunter. These are made to be in your pack or pocket on long hunts.
Flavor is smoky with a slight bits of the coriander and pepper.
The cutter can cut any thickness you like. This cutter is actually made for South African Biltong.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00191.jpg)
hmm no 69 norm and never more than 72. Don't like heat! I do like the sound of that sausage and will have to try it. But waiting that long would probably be more then I could take.
NePas,
Where did you get the slicer? I could use that for my dried sausage for my Easter Frittata.
Quote from: Rckcrwlr on September 01, 2011, 03:54:57 AM
NePas,
Where did you get the slicer? I could use that for my dried sausage for my Easter Frittata.
I made the cutter.
Quote from: NePaSmoKer on September 01, 2011, 04:08:53 AM
Quote from: Rckcrwlr on September 01, 2011, 03:54:57 AM
NePas,
Where did you get the slicer? I could use that for my dried sausage for my Easter Frittata.
I made the cutter.
Really...Looks good.
Quote from: Rckcrwlr on September 01, 2011, 04:10:30 AM
Quote from: NePaSmoKer on September 01, 2011, 04:08:53 AM
Quote from: Rckcrwlr on September 01, 2011, 03:54:57 AM
NePas,
Where did you get the slicer? I could use that for my dried sausage for my Easter Frittata.
I made the cutter.
Really...Looks good.
Thanks
Going to try to make a few more before we head south.
These LJ are done.
Rubbed down with some vinegar to clean the surface. Now going to rest for a spell on the racks.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00237.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00238.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00239.jpg)
Rick, those LandJaegers look awsome! 8) I'll bet your neighbors are going to need therepy for Separation Anxiety when you move.
Quote from: ShortEnd on September 04, 2011, 09:30:52 AM
Rick, those LandJaegers look awsome! 8) I'll bet your neighbors are going to need therepy for Separation Anxiety when you move.
SE
Thats a good one ;D
Hmmmm will have to try a piece some day. Maybe down the road I'll make some. But great locking sausage.
Put em under some vac, really no need because of the cure #2 but i deeeid anyways ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00268.jpg)
yep those babys really look great. :)