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Landjaeger PT3 - Page 2

post #21 of 26

PERFECT !

 

With your record on here, anything short of perfect would be shocking!

 

 

Bear

post #22 of 26
Thread Starter 

Thanks Bear

post #23 of 26

There's no way i'm letting you get away without posting your recipe! Please???

 

I have a german deli very close where i get my landjaeger, its only a couple bucks for a "set". I always thought these would be very difficult to make because of the pressing and dry curing. I have been putting off dry aged sausage for years because it's so "scary". I even have a dead fridge i my basement that i use for a cheese cave that's ready to go for dry curing.

 

I'm curious though about your method. I see you did use cure #2, and maybe it's the pictures but the end result looks cooked? From what i know about LJ is it's a long cure dried sausage which is one of the reasons i haven't really considered making it myself. I also can't remember what i get as having a smoked flavor, although i have mega coffee mouth right now and germans love to smoke everything so i'm probably wrong there. I also don't remember a tang so i wouldn't think it would take weeks of curing to ferment.

post #24 of 26
Thread Starter 
Quote:
Originally Posted by nogoer View Post

There's no way i'm letting you get away without posting your recipe! Please???

 

I have a german deli very close where i get my landjaeger, its only a couple bucks for a "set". I always thought these would be very difficult to make because of the pressing and dry curing. I have been putting off dry aged sausage for years because it's so "scary". I even have a dead fridge i my basement that i use for a cheese cave that's ready to go for dry curing.

 

I'm curious though about your method. I see you did use cure #2, and maybe it's the pictures but the end result looks cooked? From what i know about LJ is it's a long cure dried sausage which is one of the reasons i haven't really considered making it myself. I also can't remember what i get as having a smoked flavor, although i have mega coffee mouth right now and germans love to smoke everything so i'm probably wrong there. I also don't remember a tang so i wouldn't think it would take weeks of curing to ferment.



I was going to use natural hog casing but deviated and went with 19mm mahogany collagen. Put 80* of heavy smoke for 4 hours then bumped the heat to 150* for 3 hours. Took the LJ out and hung with 65-70% R/H for several days.

 

I have a frost free fridge that i will be putting temp and humidity controls to later this month for dry cure.

post #25 of 26

man o man that is some great looking links.. bet they are tasty nice jobicon14.gif

post #26 of 26

Nepas, whne you made these did you just cold smoke and dry or hot smoke? If hot smaok what temps did you use?

Thanks

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