Landjäger Dry Sausage - Page 2
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- Location: Ft Pierce Florida. Treasure Coast.
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Add 2 Tbs clear Karo syrup to a 5 lb batch. Taste test and add 1 more Tbs if not sweet enough.
LJ Looks great
I had this sausage over 15 years ago when a butcher near here used to sell it. He went out of business about ten years ago and I was not able to find it before, so I started to make it myself. I have made it several times with varying success. My biggest problem has been cold smoking the sausage.
I have a Brinkmann Smoke 'n Grill, which I have had for over ten years, use it year round and love it, but I have not been able to keep temperatures low enough for cold smoking. These sausages need to be smoked at 90 to 100 degrees. I would have limited success and then the fire would spike, cooking the sausage.
I bought a Smoke Daddy smoke generator and hopefully, I'll get better results. I made some simple modifications to the smoker for now to see how it works.
I removed the damper door, one bolt, and cut a scrap piece of 1/2" plywood to the shape of the fire box. I then attached it inside the box with screws and fender washers. I got that idea somewhere on this forum.
I then made simple sausage racks...I mean really simple. No cost, little time.
The landjagers are in process: Pressing and fermenting.
they are now air drying for a few hours:
...then back to 80 degrees to ferment for another day or two.
I'm no expert at this, but I have tried several recipes with both good and not so good results. It's a multi-day process with a fair amount of time commitment, which I never seem to have enough. Hopefully, this time, with true cold smoking, will yield good results.
Would you mind sahring the recipe along with the step by step if it isn't to much trouble?