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Landjäger Dry Sausage - Page 2

post #21 of 29
Thread Starter 

 

Landjägers came out great.  I would however like them to have a slightly more sweet flavor.  Perhaps I smoked them too long.

post #22 of 29
Quote:
Originally Posted by Daggerdoggie View Post

 

Landjägers came out great.  I would however like them to have a slightly more sweet flavor.  Perhaps I smoked them too long.


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

 

post #23 of 29

icon_cool.gif

Your sausages look great. I have been wanting to do that for years. I guess I will just have to jump right in like you did. Great Jpb again.

post #24 of 29
Thread Starter 

Thanks!

post #25 of 29

Nice Job, Dagger!!!

 

They look awesome!!!

 

 

Bear

post #26 of 29

Whats you dry time (wait) Mine took like almost 3 weeks

post #27 of 29
Thread Starter 

Mine took three weeks as well. I hung them until they stopped "sweating."

post #28 of 29

Does anything think these could be dehydrated? I know I would lose the smoke flavor but I add liquid smoke (though I don't like to use it) so I keepo the smoke flavor.

 

What does everyone think?

post #29 of 29
Quote:
Originally Posted by Daggerdoggie View Post
 

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.

 

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I then made simple sausage racks...I mean really simple.  No cost, little time.

 

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The landjagers are in process: Pressing and fermenting.

 

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they are now air drying for a few hours:

 

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...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?

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