Landjaeger PT3

Discussion in 'Sausage' started by nepas, Mar 23, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm really getting into this dry cure sausage stuff.

    Going to do 5 lbs today.

    Got my cure going.

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    My mix for 5 lbs of meat.

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    Dont have no time for grinding today so i have store bought 90/10 GB and some fresh pork.

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    The little mom N pop store i go to has salted natural casings for $7.30 a container. Enough in her to stuff 50lbs. Except this batch i'm going to stuff another way.

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    I have all my components to get my garage fridge into a dry cure cabinet, Maybe do that this weekend.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here he goes again !!!!!

    Bear
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I called a friend of mine who does large amounts of dry cure sausage and said.

    Hey i dont want to use natural casings, I want to use collagen and will i get the same affect as my other LJ?

    He said sure because collagen is animal protein.

    Cool Beans

    So i took some 19mm collagen, stuffed loose so they dont bust under the weight.

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    Loaded all my flat trays.

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    Got some weight on this batch.

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    And kept on stuffing.

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    And weighting

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    Into the garage fridge they went. Wanted to smoke tomorrow but was told we are heading to Lancaster County.....

    Oh well aint gunna hurt em.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Good to see the old "concrete block method" return to SMF!!!

      Have a great day!!

         Craig
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I cant wait for prt4................
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now they look yummy. so I have to check back in to see the rest.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Great as usual, NEPAS!

    Better order some more Carolina BBQ Sauce---Looks like your last 4 gallons!

    Bear
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    With 3 kids on post at FT BRAGG I can go right to the source to get my CT[​IMG]
     
  9. arnie

    arnie Smoking Fanatic

     OK. I’ll admit it, I know very little about sausage making and even less about landjaeger.

    There I said it.  [​IMG]

    I’ve been following your post for some time and my curiosity has gotten the best of me.  

    I found your landjaeger press interesting, but time consuming. (Hey, I already said I don’t know squat)     [​IMG]

    Why do you need to use a press and/or weights to make landjaeger?   

    Is this something that is landjaeger specific, or is it also used in other sausage making?
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good question Arnie, I'd like to know as well.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I'm waiting for more reasons too.

    I said they don't roll off my truck dash while going up a steep hill, as easy as round ones.

    And NEPAS said they fit in his pocket better than the round ones.

    NEPAS-----Got anything else?   [​IMG]

    Bear
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    From what i understand. Hunters in Germany made them flat so they could get more in their pockets and packs. But hey what do i know i just make ema nd eat em...HA

    Got home late so i took the Landjaegrs from the press and put them on the sticks.

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    Going to leave them in the smoke all night, no heat or smoke. Will smoke in the morning.

    [​IMG]

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  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the smoke rolling early this morning.

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  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Doing the one rack in my MAK with hickory and on the smoke setting.

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  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good golly Miss Molly! Do you do anything, but make sausage. You must have as many freezers as you do smokers! As always it looks great, Nepas!
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I do BBQ also, butts, briskits, chicken and such. Jerky, cheese.

    Oh and sausage. Summer, bologna, sticks

    [​IMG]
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Did i mention Summer Sausage [​IMG]

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  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Started the LJ around 8am

    Put to hang and cool at 8pm

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    50 mins later. Hanging with humidity for a 3-5 days.

    [​IMG]
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Nepa, I like the look of this batch....nice and flat. that's the way the one german butcher shop around here makes them.

    Nice work as always!
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My wife said to me this morning before she went to work.

    How long do those need to be hanging in there?

    I thought you were building something for this?

    OK OK

    So i took em down.

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    Cut one open....Yeah they are ready for vac bags and NOLA

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    Shelf stable no fridge needed.

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