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Fermented Sausages. - Page 2

post #21 of 32
Quote:
Originally Posted by SmokinAl View Post

I would love to build one myself. So hopefully when one is built we can all copy the design.

 

I wish you could just buy a kit with everything you need to make one.


I think Dr Frankenstein was wishing that too, when he was working on his first build.  laugh1.gif

 

Bear

 

post #22 of 32
Thread Starter 

Your a funny guy Bear...LMAO !!!

post #23 of 32

Sorry---Couldn't resist.  devil.gif

 

Bear

post #24 of 32

What the heck is in the water up there in Macungie?

 

                                            spit.gif

post #25 of 32
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Sorry---Couldn't resist.  devil.gif

 

Bear



That is where the problem lies !!!!   LOL !

 

post #26 of 32
Quote:
Originally Posted by SmokinAl View Post

What the heck is in the water up there in Macungie?

 

                                            spit.gif


I don't know, but there has sure been a lot of it.

 

Today there is a strange thing in the sky here.

It's round & bright yellow.

Can't remember when I saw it last---Maybe it was back in June???

 

Bear

 

 

 

post #27 of 32
Thread Starter 

Big Brother is checking up on you !!!!

post #28 of 32

Sorry about the delay but 'She who must be Obeyed' was taken to the hospital and had to take wifey along to make sure everything was OK.

 

The recipe below is what I do.

Landjäger

Pork 75%
Beef 25%

Spice Block: per Kg of meat

20 gm All purpose Curing Salt per Kg
3 gm White pepper
6 gm of Corn syrup solids
1 gm Caraway seed ground

Coarse grind meat

Add salt and spices, mix by hand well

Add two ounces of Lemon heart rum and mix in well – this from the juice bottle described below.

(A good handful of Juniper Berries soaked for 2 – 3 weeks in Lemon heart rum in a 473 ml juice bottle)

Grind with fine plate twice

Pack into stuffer well avoiding all air if possible

Stuff into 29/32 casings ….. Do not pack too tight as need to press

Twist into links to 5 – 6 inch length

Place on long sticks to dry in closet

Following day place sausage in Landjäger plywood press, lay them out with all joined together (not cut) on each board tightly

Lay another board on top, repeat process until all are done. Use fill in spacers if needed for the last few links

Place six concrete blocks on top of the top layer of plywood for weight

Leave for one day in the form Temperature should be 20 C. to fermentate

Smoke for one day in the cold smoker

Then hang in the closet to dry for one or two or more days

When finished with the Landjäger plywood press, wash off with hot water before putting away

 

Have photos to go along with this if needed

post #29 of 32
Thread Starter 

Thanks !!!!!

post #30 of 32

Hell yes dry cured/ fermented sausage is so good. i love making chorizo it tastes so much better than any store bought kind!! Brican i know you cold smoke all of your sausage. Man and i have yet to make the chorizo recipe you posted on sausagemaking.org. but soon

post #31 of 32


 

Quote:
Originally Posted by bratrules View Post

Hell yes dry cured/ fermented sausage is so good. i love making chorizo it tastes so much better than any store bought kind!! Brican i know you cold smoke all of your sausage. Man and i have yet to make the chorizo recipe you posted on sausagemaking.org. but soon


Thanks, could I by any chance encourage you a tad icon_rolleyes.gif

 

Chorizo and Landjeger.JPG

 

post #32 of 32

Hahahaha here is the stuff i made..

 

http://www.smokingmeatforums.com/t/110589/dry-cured-chorizo

 

It came out really good but i really want to try your method also!!

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