Dry cure Landjager

[devo]

Started some Landjager today. Going to be dry cured.

The dry ingredients


Bactoferm T-SPX
Assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing and will help lower aW.


7lbs. of ground pork, 3lbs. of ground 80/20 beef and 1/2lbs. of back fat.


Using the hand crank and stuffing into 35-38MM hog casings



Down to the basement to ferment for 3 days @ 58-62°F


And my patent pending Landjager press  ;D


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.

[Mr Walleye]

Lookin good Devo!  8)

Mike

[Brewoz]

Looks good I like Landjager without caraway seed.

[SiFumar]

Looks good..... I like Landjager with caraway seed. ;D

[lumpy]

Hows the patent going for the press?

Looking great Don.

Lump

[devo]

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

[devo]

Did another check this morning and we are good to go with these.

PH probe check




Getting a little air dry time


Off to the smoker to get 6 hours of cold smoke @ 68°F


After that they will go into the dry cure chamber till they lose 30% weight.

[NePaSmoKer]

Looks good Don

Where you get that nice pH meter.

[Keymaster]

Those are going to be good! Nice work.

[devo]

Where you get that nice pH meter.

Secret Santa  ;)

[Keymaster]

Where 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 :)

[devo]

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.


So here they are before going into the dry cure chamber:


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%.


So now everyone is just hanging around and waiting  ;D

[devo]

[devo]

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.

[devo]

At the end of the road with these. Time to vac seal and freeze. Ended at 39.23% weight lose.