AKA: Landjaeger
This recipe uses cure #2. If you are not familiar with the process of dry cure with proper humidity, PLEASE do not attempt this.
There are some LJ recipes that use cure 1 and smoking.
This is 5 lbs.
3 lbs ground pork and 2 lb lean ground beef.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/rlj.jpg)
Toasting the coriander.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/rlj2.jpg)
My mix starting from the top left.
Fermento
Toasted and ground coriander seeds and black pepper
Caraway seed and garlic powder
Kosher salt
Dextrose
1/4 cup distilled water
cure #2 (lower right)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/rlj1.jpg)
Got some sheep casings soaking. Prob stuff tomorrow morning, press and fridge for a couple days.
Always Interesting.
Always Informative.
Many Thanks. Waiting for the next steps.
Is this the Landjaeger you are saving for me?
Art
Geez Nepa you're a sausage making MACHINE. 8) ;D
Quote from: ACW3 on March 21, 2012, 04:47:23 PM
Is this the Landjaeger you are saving for me?
Art
I will make more like this closer to the SO. This batch is going to a SO in FLA with me in April.
Getting the LJ stuffed, dont over stuff or they will pop when you put weight on em. Pop any air pockets under the casing.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/mplj4.jpg)
I find running meat to the end of the stuffer tube makes the casings go on with ease.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/mplj2.jpg)
Ready for the next tray. Cover with parchment and put the next tray on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/mplj.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/mplj1.jpg)
Ran out of parchment so used clear wrap. Empty tray will sit here. Use some weight on the top tray to mush em down some. 2 days in the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/mplj3.jpg)
I got 24 links
Cool tips Rick, I like the toasting coriander seeds and The meat out the stuffer tube to ease the casings going on. Looking really good!!!
They look great so far
Very Nice and thanks for the tips - you are a wealth of information.
Looking good so far!
So far,sooooo Gooood
Must not be done yet...
Quote from: ghost9mm on March 22, 2012, 03:16:33 PM
Must not be done yet...
Got another 24 hours press time in the fridge yet.
Here im taking the LJ from the press sheets.
Top sheet.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljp2.jpg)
Notice how they flattened.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljp3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljp.jpg)
Going to give the LJ some room temp time and go get the smoker prepped.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljp1.jpg)
What happened to the wooden press you had in PA?
Art
Quote from: ACW3 on March 23, 2012, 10:31:37 AM
What happened to the wooden press you had in PA?
Art
I still have it, just to lazy to get it from the cabinet and spray it down :o
Got the LJ hanging, had to do the separation method with some toothpicks so they dont touch. Had to rack one cuz didnt want to crowd the sticks.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljbh1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljbh.jpg)
No heat from the Bradley. I need this to be below 100*, fan is going and the AMZNS with hickory.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ljamzn.jpg)
Im running out of hanging places :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/c80lj.jpg)
Taken at 9 am this morning. Cabelas 80L set to 50* and the R/H is at 61%
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/c80lj1.jpg)
Lookin like their takin on some color, Nice job!!!
Temp in the garage is 85, humidity 80% and the dehydrator was sucking it all from the back.
Had to re arrange the fridge and hang in there. If they dont turn out then oh well.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/curefrsas.jpg)
The LJ is getting really dark and they are firming up real good. Still needs more time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/c2lj.jpg)
Looking Good Rick !!
Cut one of the LJ today to check.
No they are not green. Its the food setting on my camera i found.
Looking good.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dlj45.jpg)
Taste is good.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dlj46.jpg)
Needs more air circulation so i'm taking advantage of the cool air for the next couple days. Have the 80L set on 50*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dlj88.jpg)
Those are looking good Rick !!
The LJ is done and ready to head to FL this week.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dclj880.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dclj876.jpg)
The dry cured spanish chorizo is also done and heading the same direction.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch89.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch90.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch88.jpg)
Awesome looking, Rick!
Kevin
That sausage is all looking great
The Master does it again! WHOOT
Those both look Perfect Rick, I need to get busy :)
Hey Rick
The sausage all looks good, but stupid question time!! why do you flatten it out ?
Thanks Tim
Quote from: cobra6223 on April 10, 2012, 11:14:28 AM
Hey Rick
The sausage all looks good, but stupid question time!! why do you flatten it out ?
Thanks Tim
Originated in Germany and Swiss. The hunters made it flat so it can be in the pocket easier.
Very interesting, simple but interesting!!!!! I thought it would be something to do with drying better or something.
Thanks Tim
Very nice. This forum never ceases to amaze me, always a new tip to use. I was smoking some Polish style sausage yesterday trying to space them out so they didn't touch. Love the toothpick solution.
-Brian