BGKYSmoker
Nepas OTBS #242
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So dont be afarid or ascared no mo
Easy Peasy Landjaeger for 2.5 lbs and no special humidity required even.
Here is what you need.
1.5 lbs of lean chuck or 93/7 GB
1 lb poke butt (ground)
1 3/4 tsp non iodized salt
1/2 tsp cure #1 (You can use cure #2 but you will have a very hard LJ link)
1 tsp ground black pepper
1/4 tsp garlic granules
1/4 tsp ground caraway seed
1/4 tsp ground coriander (pack this in the spoon)
1/4 tsp cardamom
1/4 cup fermento
2 Tbs clear karo
1/3 cup cold water
rinsed sheep casing (if you have hog those are ok to)
Here are some pics. Will tell steps below pics.
Ingredients
I added all the dry to the water except fermento and karo. Mix well
Next add the karo and mix in well. Then add the fermento and mix well to get rid of clumps. After you have this all mixed put in fridge.
GB and Poke. Cover and fridge so you can work on the casings. Dont mix the liquid in yet.
Prepare the sheep casings...WHEEEEEWWW, Like being back on the farm :o
Clean the packing salt off and rinse inside to.
Clean casing soaking......Yea but sheep are such a pain to use you say.....HA, Its a secret
Now pack them sheep dip things back in salt and in the fridge.
Ok here is what you do. After you get the meat mixed and stuffed.
You can make into short links 6" twist the middle. Make into a set of 2 links and weigh one set. Write it down and tie a string on this one. Green weight its called.
Fridge the links overnight on a flat plastic container or cookie sheet lined with clear wrap. Cover the links with paper towel (not cloth)
In the morning hang the links on a dowel or somewhere so the casings can dry some while you Pre heat your smoker to 140/NO SMOKE and add the LJ. When you have the LJ in wait for the temp to come back to 140 and roll smoke. I like pecan or hickory but you what you like. Give the LJ 2 full hours of smoke at the 140*
After the 2 hours of 140 smoke raise the temp to 170* IF YOU HAVE A PID THIS IS WHERE IT WILL COME IN HANDY/USE YOUR FAN IF YOU HAVE ONE INSTALLED. Smoke the LJ at the 170* for another hour. Check it now. Your wanting 160.
If you dont have the IT of the LJ at 160 PID temp to 175* (Carefull here so you dont fat-out) Check LJ every 30 mins
NOW
If your at the IT, take the LJ with the string and re weigh it. Did it loose 15% of its weight?
If not replace LJ with the sting, Lower smoker temp to 160* Continue to check the sting LJ every hour (CAREFUL DONT FAT-OUT)
You should have lost 15% by now. If so remove all the LJ and cool at room temp. After the cool down place in fridge uncovered for 1 day. Cut if you wish into single sticks, vac seal and freeze.
See easy peasy.
BBL with stuffing pics
Easy Peasy Landjaeger for 2.5 lbs and no special humidity required even.
Here is what you need.
1.5 lbs of lean chuck or 93/7 GB
1 lb poke butt (ground)
1 3/4 tsp non iodized salt
1/2 tsp cure #1 (You can use cure #2 but you will have a very hard LJ link)
1 tsp ground black pepper
1/4 tsp garlic granules
1/4 tsp ground caraway seed
1/4 tsp ground coriander (pack this in the spoon)
1/4 tsp cardamom
1/4 cup fermento
2 Tbs clear karo
1/3 cup cold water
rinsed sheep casing (if you have hog those are ok to)
Here are some pics. Will tell steps below pics.
Ingredients
I added all the dry to the water except fermento and karo. Mix well
Next add the karo and mix in well. Then add the fermento and mix well to get rid of clumps. After you have this all mixed put in fridge.
GB and Poke. Cover and fridge so you can work on the casings. Dont mix the liquid in yet.
Prepare the sheep casings...WHEEEEEWWW, Like being back on the farm :o
Clean the packing salt off and rinse inside to.
Clean casing soaking......Yea but sheep are such a pain to use you say.....HA, Its a secret
Now pack them sheep dip things back in salt and in the fridge.
Ok here is what you do. After you get the meat mixed and stuffed.
You can make into short links 6" twist the middle. Make into a set of 2 links and weigh one set. Write it down and tie a string on this one. Green weight its called.
Fridge the links overnight on a flat plastic container or cookie sheet lined with clear wrap. Cover the links with paper towel (not cloth)
In the morning hang the links on a dowel or somewhere so the casings can dry some while you Pre heat your smoker to 140/NO SMOKE and add the LJ. When you have the LJ in wait for the temp to come back to 140 and roll smoke. I like pecan or hickory but you what you like. Give the LJ 2 full hours of smoke at the 140*
After the 2 hours of 140 smoke raise the temp to 170* IF YOU HAVE A PID THIS IS WHERE IT WILL COME IN HANDY/USE YOUR FAN IF YOU HAVE ONE INSTALLED. Smoke the LJ at the 170* for another hour. Check it now. Your wanting 160.
If you dont have the IT of the LJ at 160 PID temp to 175* (Carefull here so you dont fat-out) Check LJ every 30 mins
NOW
If your at the IT, take the LJ with the string and re weigh it. Did it loose 15% of its weight?
If not replace LJ with the sting, Lower smoker temp to 160* Continue to check the sting LJ every hour (CAREFUL DONT FAT-OUT)
You should have lost 15% by now. If so remove all the LJ and cool at room temp. After the cool down place in fridge uncovered for 1 day. Cut if you wish into single sticks, vac seal and freeze.
See easy peasy.
BBL with stuffing pics
