Fermented/Dried sausage question

[Homers1951]

I do not have a drying chamber and am attempting Landjaeger. Here is my question. Would it work if I put the sausage in my dehydrator and ensured the temperature was low. I am thinking bout putting it in my cool garage. What do you think?

 

[atomicsmoke]

Definitely not in the dehydrator- you want slow drying.

I dont have a drying chamber - drying meats sausages in my cold room. Is not ideal but it works. Works well for thin sausages, on large cuts of meat here is some case hardening.

Garage would work...One think you can do to minimize case hardening is vacuum pack the sausage every 4-6 days and put it in the fridge for 2-3 days to even out moisture loss.

 

[dernektambura]

Relative Humidity is what you need to take care of first... RH @ 70 to 75 % will ensure surface hardening doesnt happend and sausage interior will dry evenly...
Higher chamber temp = lower RH and vice versa...

 

[BGKYSmoker]

Dont put in dehydrator.

And you dont need all the fancy equipment either.

Build yourself an easy drying rack (or one them clothes drying racks) Put a large clear bag over the hanging sausage with a small pan of salt and distilled water under the hanging LJ. Bout perfect temp/humi.

GL

 

[Homers1951]

Dont put in dehydrator.

And you dont need all the fancy equipment either.

Build yourself an easy drying rack (or one them clothes drying racks) Put a large clear bag over the hanging sausage with a small pan of salt and distilled water under the hanging LJ. Bout perfect temp/humi.

GL

Yeah, I thought so. I knew it would dry too fast. I like some of the ideas you guys brought forward. Thanks.