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Landjaegers

post #1 of 14
Thread Starter 

I made a small 2 lb batch 3 weeks before i was leaving to the Iowa BBQ. But they wasnt done.

 

Today they is done.

DSC00108.JPG

 

 

Just a hair over a pound after the green weight reduction.

DSC00110.JPG

 

 

Vac and freezer before heading south.

DSC00111.JPG

 

This batch i used SausageMaker LJ mix.

 

1 1/4 lb lean GB

3/4 lb ground pork butt

1/4 cup water

4 Tbs of the SM LJ mix

1/4 tsp cure #2

rinsed and cleaned sheep casings

post #2 of 14

Muuu it looks great it is in my list to do thanks

post #3 of 14

Those look great!  I like that texture.

 

Good luck and good smoking.

post #4 of 14

Those look excellent!

post #5 of 14
post #6 of 14

Look great! I hope they taste as good as they look.

post #7 of 14

looking good!!!

post #8 of 14
Thread Starter 
Quote:
Originally Posted by meateater View Post

I'm So Confused! Same day post. 

 

http://www.smokingmeatforums.com/t/110614/landjaegers-pt-ii



1st LJ post was today. They take some time to dry, like 3 weeks.

 

PT II post are LJ mixed and stuffed today and will take another 2-3 weeks to finish.

post #9 of 14
Thread Starter 
Quote:
Originally Posted by meateater View Post

I'm So Confused! Same day post. 

 

http://www.smokingmeatforums.com/t/110614/landjaegers-pt-ii



1st LJ post was today. They take some time to dry, like 3 weeks.

 

PT II post are LJ mixed and stuffed today and will take another 2-3 weeks to finish.

post #10 of 14
Quote:
Originally Posted by nepas View Post





1st LJ post was today. They take some time to dry, like 3 weeks.

 

PT II post are LJ mixed and stuffed today and will take another 2-3 weeks to finish.


Gotcha icon14.gif

 

post #11 of 14

Excellent!

post #12 of 14

Nepas, can LJ's be kept in a regular fridge to cure? Do you keep 'em flattened the whole time they are curing? How do you determine when they are cured enough? I'll bet they taste twice as good as they look.

post #13 of 14
Thread Starter 
Quote:
Originally Posted by ShortEnd View Post

Nepas, can LJ's be kept in a regular fridge to cure? Do you keep 'em flattened the whole time they are curing? How do you determine when they are cured enough? I'll bet they taste twice as good as they look.



Sure SE

 

After they have had smoke/heat to em?

 

Yes you can, the fridge will dry the LJ and reduce the green weight.

 

You dont really have to press em  if ya dont want, or press em down bout an hour before the smoker.

post #14 of 14
Nepas I have a couple questions. I have the same seasoning to use. If I don't smike them to finiahed temp and want to dry cure do I just add a culture and cold smoke? Do I add dextrose?
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