First time LandJager

[Domie]

This was my first try at charcuterie and a workout for the newly converted Pepsi cooler. I did a small batch of LandJager semidry sausage.
Stayed in the charcuterie chamber for 30 days. Picked up some molds. I figure the whites were from the other product I added in the following month that had mold 600 on them. Where the other ones came from . . who knows.
Very pleasant sausage. No case hardening. After casing removal, it was a nice clean surface. Good solid feel and nice and buttery on the palate.
Kinda ugly but . . .sure goes down easy!

 

[smokerjim]

looks great from here!

 

[ksblazer]

I can eat up some landjager.

Haven't had any in a while. Seeing your pic's makes me want to go down to the butcher shop and get a pound.

 

[pushok2018]

Not ugly at all. In fact it looks nice. Beautiful color, fat distributed well.... I am sure it tastes great!
What was temperature/humidity in your curing chamber?

 

[Domie]

Not ugly at all. In fact it looks nice. Beautiful color, fat distributed well.... I am sure it tastes great!
What was temperature/humidity in your curing chamber?

thanks! It is tasty.
Chamber was at 56 deg. and I was fighting with high humidity, so average was 86%. I think I put too much product in there too fast.

 

[crazymoon]

D, Looks delicious!

 

[SmokinAl]

Looks mighty good to me!
Al