Started some Landjager today. Going to be dry cured.
The dry ingredients
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Bactoferm T-SPX
Assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing and will help lower aW.
(https://lh4.googleusercontent.com/-_bbMQqt7-Aw/UTvgC7BNWsI/AAAAAAAAFm0/bCSDEisfba4/s254/19009.jpg)
7lbs. of ground pork, 3lbs. of ground 80/20 beef and 1/2lbs. of back fat.
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Using the hand crank and stuffing into 35-38MM hog casings
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Down to the basement to ferment for 3 days @ 58-62°F
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And my patent pending Landjager press ;D
(https://lh6.googleusercontent.com/-X9Zs1o_JJrg/UTum-bGJJbI/AAAAAAAAFmU/lTPZDILr1E8/s912/DSC_0278.JPG)
After the three day fermentation they will get cold smoked (< 20º C, 68º F) for 3-4 hours to prevent mold growth.
Into the dry cure cabinet at 60-54ºF, 85-80% humidity. In about six weeks a shrink of 30% should be achieved.
Lookin good Devo! 8)
Mike
Looks good I like Landjager without caraway seed.
Looks good..... I like Landjager with caraway seed. ;D
Hows the patent going for the press?
Looking great Don.
Lump
Had to look at the Landjäger today and check the PH with the Hanna PH meat tester. The reading as of this morning was 5.3, I really want it closer to 5.1 to be on the safe side so they will get another day before the cold smoke happens.
Heres a pic of how flat they are getting, think the press worked out OK
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Did another check this morning and we are good to go with these.
PH probe check
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Getting a little air dry time
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Off to the smoker to get 6 hours of cold smoke @ 68°F
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After that they will go into the dry cure chamber till they lose 30% weight.
Looks good Don
Where you get that nice pH meter.
Those are going to be good! Nice work.
QuoteWhere you get that nice pH meter.
Secret Santa ;)
Quote from: devo on March 13, 2013, 09:51:05 AM
QuoteWhere you get that nice pH meter.
Secret Santa ;)
if I remember correctly it was about $ 500 secret santas. They won't even buy me one of those at work to test the high school swimming pool water quality :)
Now on with the wait :)
Gave them 6+ hours of cold smoke. Wanted to cold smoke @ 68°F and looking at the graph from the Igrill it was pretty close.
(https://lh4.googleusercontent.com/-x8OSVtz68vY/UUEBWDDixHI/AAAAAAAAFsM/qjmzRxBVABI/s1024/Landjager.jpg)
So here they are before going into the dry cure chamber:
(https://lh6.googleusercontent.com/-SooSwM5YikY/UUD9tPjtHiI/AAAAAAAAFrk/kmRQBklkXyg/s912/DSC_0004.JPG)
And our test sausage. Weighed in at 311g. This is the one I will be weighing to see how much weight is lost. Looking for 33-40%.
(https://lh4.googleusercontent.com/-jyQmOrxudgI/UUD9sDxzWQI/AAAAAAAAFrY/7gOe2PyX3Uo/s912/DSC_0005.JPG)
So now everyone is just hanging around and waiting ;D
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Almost done with these. They are moving along pretty fast and should be done in the next few days depending on how dry I want to take them. I think I will go to 40% weight loss but they seem pretty firm right now. Seems to be losing about 8 grams a day now :o :o
The strings that where tied don't even stay on any more.
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At the end of the road with these. Time to vac seal and freeze. Ended at 39.23% weight lose.
(https://lh6.googleusercontent.com/-FJD9Jgl9r5s/UVTH9_6KkdI/AAAAAAAAFyk/9JVNATmYVqQ/s900/Weight%2520Lose%25203.jpg)
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Those look better than the ones my Butcher sells for a buck and a quarter. I think you got that dry cure stuff down Don, Nice job!!
Nice job on the Landjager Don. Brings back lots of old school memories.
Let us know how they taste.
Lump
Damn those look gooood!!
Those look good Don. You've got that one nailed down for sure.
Wow. Nice.