Being intrigued by NEPAS post about Landjaeger and fermented sausage, I wanted to try and follow his instructions and duplicate the process. I might add I tried making a fermented salami once and I failed on that one because of a humidity issue. I think I have that rectified now so here we go, gonna give it a shot.
So for my Landjaeger, I used 9 lbs of super lean venison all trimmed of the junk and membranes along with a little over 3 lbs of fresh ground pork fat. I used the recipe from Ryteks Kutas book that called for cure, fermento, corn syrup solids, some coriander, caraway seeds, white pepper, powdered dextrose and I added some crushed red pepper along with a little mustard seed and garlic powder to suite my taste.
The fat should have been colder when ground and mixed because I noticed some smearing during the mixing. ( I mixed by hand ).
Anyway got it all mixed up and added the culture/seasoning mix ( added some distilled water too) mixed a few more minutes and put in the frig overnight because I was beat and needed rest.
Early this morning 4am, I stuffed using some leftover casing I had. I stuffed pretty loose so it would flatten out. As each of the twins was stuffed they were then placed in my pans and I added a couple cinder blocks on top as weights. Back in my "fermenting chamber they go." Its actually a homemade cooler, I set the temp at 70*F and have humidifier running on high., at last check humidity was at 70%.
Today should prove to be 70 degrees here in my part of Texas so i decided to turn the cooler off and just run the humidifier and a box fan to keep the air moving. I'll keep an eye on it . I am concerned about fermenting at 70-80 degree because I haven't done this before and I am always used to keeping things cold you know., so this is a bit different but I know I can do it if I follow the direction of all you other Guru's out there who are always helpful to the cause.
o pictures , that's right, this thread is useless without pictures so look below, here they are as of ferment time.
I will update this thread in 3 days when they get the hickory smoke from Todd's smoker tray.
Comments and suggestions are quite welcome ladies and gentlemen...
Femento, Corn Syrup solids, a few other spices to taste.
Powdered Dextrose and some coriander below....
Holding at 70*F steady.
The control for the cooler is set at 70F probably will not be over 70 here this week.
Here is my venisont, ready to be seasoned. Pork fat added last.
And my culture and spices mixed with some distilled water.
4am and here we go.
Butted up against each other and flat as a pancake.
may use natural casings next time, but I had these from last year and needed to use them up.
Good ole cinder blocks for weights.I have 2 pans of sausage.
Top rack in the 70* "cooler" . Humidifyer is below on the floor.
Holding 70% @ 70 degrees rightnow
Pan on the right is weighted down with water jugs for the last couple of links that would not fit in the other 2 pans.
Going to keep a close eye on this, will be updating in a couple days.
Thanks for looking.
I might also add that i just bought the book by Stanley and Adam Marianski
The Art of Making Fermented Sausages. I can't wait for it to get here.
I am posting more pictures throughout the thread as it dries out...
Edited by Hoity Toit - 1/28/15 at 10:08am