Landjäger Dry Sausage

Daggerdoggie said:

 
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.

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