Landjäger Dry Sausage

Discussion in 'Sausage' started by daggerdoggie, Jul 17, 2011.

  1. daggerdoggie

    daggerdoggie Smoke Blower

    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.

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    I then made simple sausage racks...I mean really simple.  No cost, little time.

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    The landjagers are in process: Pressing and fermenting.

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    they are now air drying for a few hours:

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    ...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.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great so far! Like your smoker mods too. [​IMG]
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  5. daggerdoggie

    daggerdoggie Smoke Blower

    I did...cure #2.
     
  6. daggerdoggie

    daggerdoggie Smoke Blower

    Well, the sausage is in the smoker for the first try with the new Smoke Daddy.

    Installed:

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    Fired up:

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    Testing and getting the smoker dialed in:

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    Sausage on:

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    Smokin'

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  7. daggerdoggie

    daggerdoggie Smoke Blower

    The smoke generator is not really adding any heat to the food side of my smoker.  It's about 92 degrees here right now and the thermometer is reading under 100 degrees, which is lower than it was when I added the smoker since it was in the sun at the time.

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    Last edited: Jul 25, 2011
  8. bratrules

    bratrules Smoking Fanatic

    Wow that really cool are you going to dry cure them? and if so do you have a charcuterie chamber? am in the process of throwing one together. Any way i cant wait to see how those sausages turn out!!
     
  9. daggerdoggie

    daggerdoggie Smoke Blower

    I try to do things simple if I can, but I do like building new toys.  Problem is, with all my hobbies, I have too much stuff. Instead of a charcuterie chamber. I have a basement bathroom that, if I keep the door closed, will stay below 65 degree's even in the summer. I shut the door and control the humidity with a dehumidifier or, if needed, wet towels hanging in the shower.  It's crude, but for the most part, it works as long as I can check it every day.
     
  10. bratrules

    bratrules Smoking Fanatic

    Cool your lucky having a bathroom that remains at that temp! i have a mini fridge that am going to use. well i cant wait to see how your sausage turns out. [​IMG]
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I do have a dry fermenting fridge with temp and humi controls but its in use right now.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to the finish!

    Looks good so far!
     
  13. daggerdoggie

    daggerdoggie Smoke Blower

    Like most of the country right now, it's hot...too hot for me and my "cool" bathroom drying chamber is getting too warm and such high humidity that my little dehumidifier cannot keep up.  I moved my sausages to my "cheese cave," a small chest freezer in my not-so-cool basement that I can convert to fridge temperatures.

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    It seems to be working well with my bacon at the bottom at around 42 degrees, the sausage hanging at the top, with the door slightly open it's 66 degrees with 55% humidity.  The only problem is I have to wipe out the condensation that collects a the bottom each day. I just do that when I turn the bacon.

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    A couple of cans of beer seem to work perfectly to hold the door ajar:

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    I've not tried this before with curing sausages, but for the last two days, it seems to hold the temperature and humidity steady. I think I may just keep it this way even if it cools down in my basement to see how it works.
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You can pump the R/H up by placing kosher or rock salt in a foil pan and just barely covering with water and put in there.
     
  15. daggerdoggie

    daggerdoggie Smoke Blower


    Thanks for the tip, nepas!
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking good so far..... How about fillin out your profile.........................[​IMG]
     
  17. mintee

    mintee Fire Starter

    Thanks for the mod ideas.  I'm making some homemade hotdogs soon, and I only have a barrel smoker, so I've been trying to figure out how to hang them.
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    looking good bring more
     
  19. daggerdoggie

    daggerdoggie Smoke Blower

    Patiently waiting...[​IMG]

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  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good and the wait is the hardest part.
     

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