Landjaeger

Started by Brewoz, November 12, 2010, 11:22:27 AM

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Brewoz

First Post Been a member since 06. Second batch of Landjaeger. Dry-cured!




Press molds



10 lbs. fills 2 molds


I will cold smoke them in 3 days
Beer Guy At Snow Creek

classicrockgriller

Glad you finally joined the Fun!

We have been keeping the lite on for you! ;D

Looking forward to the finish pics.

NePaSmoKer

Very nice.

I had original landjaeger molds from a sausage plant, but my wife said i tossed em  :-\

Quarlow

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?
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Quarlow

OK just read Rytek's book and it looks like you need an humidity dryer.So much for that idea.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Sailor

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.


Enough ain't enough and too much is just about right.

Brewoz

Cold smoking today. I use a old refrigerator for ferment and drying.
Beer Guy At Snow Creek

SouthernSmoked

Very nice.

Will be keeping a eye on this one!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

lumpy

Keep us informed. I would like to see how the wood forms work.

Tenpoint5

That's quite the set up. Is that a little homebrew we see in the background?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Brewoz

#10
Saturday night took them out of the molds and hung them to dry at 80 deg.



Sunday in the smoker with cold smoke for 4 hrs +.




Out of the smoke onto the table here's a pic that shows the flat form.



Now into the drying mode for 3 to 6 weeks



Refrigerator will maintain 60deg at about 70 - 80 RH.



Beer Guy At Snow Creek

classicrockgriller

That's just too nice.

3 to 6 weeks?  WOW!

Brewoz

#12
The refrigerator is not just for sausage. I get thirsty too.

Beer Guy At Snow Creek

punchlock

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.

lumpy

Could you give us the dimensions of the wood forms.............please ;D