UMAi Landjager

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Going to use the UMAi LJ blend mix and the salt/cure mix. 32mm UMAi salami bags.

Splitting the 5lb batch up and doing UMAi 2.5 lbs and hog casing 2.5lb


When we get to Germany and in a house i'm going to build another dry cure fridge like i had before.

 
Last edited:
On hold until i get rid of this cold bug i got.
 
Took the 32mm UMAi bags, cut to length and sealed lengthwise for a smaller product. Only do 3 then let the heat seal cool down.

 
Getting the Landjager ready for mixing.

Using UMAi LJ blend and their salt/cure mix.

Going with F-LC for the fermentation. Mix with 1/2 cup cold distilled water and set aside to mix in last.

5lbs of fresh ground pork/beef. 4lbs pork & 1lb beef. I like to layer the dry into the meat, mix and layer again.

In the pics you can see the mixing and then the meat back into a bag for the fridge (no flc added yet) I need to clean up some before the flc and mix again then stuffing.

Mix the bacto with distilled water, set aside to be added last




I mix the salt/cure with the LJ mix.



Fresh ground pork,beef.


I like to layer, mix and layer again.



 
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Got the LJ all mixed with the bactoferm and stuffed into the half size UMAi bags. So far so good.





Got the sticks on racks for fermenting.


Did the other half of the LJ mix into sheep casings.



I made a couple ropes before i did the links. Dont worry if the rope dont look so purdy.


Tied some and twisted some. Do poke the casings. You can flatten or leave em round.



2 ferment days. Front is at 78*, perfect.

 
Not even 24 hours into the fermentation time and you can see the color change. Fermenting smell is awesome too.

 
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