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Landjaeger Press

SWFLsmkr1

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I need something to do so we are making some Landjaeger press molds.

Hardwood ply.....NO WAY to much $$

S4S Ply 3/4" for the base and tops.



Poplar for the dividers and slats.



Made a couple spacers so all the sections will be the same width.



After its all together i will cold smoke the press and top so they get a nice season. I'm thinking after the season maybe a coat of chopping block oil?



Slats are 3/4 x 3/4" x 18"

Spacers are 1 1/2" x 1 1/4" x 3/4"

Base and tops 20" x 18" X 3/4 "
 

SmokinAl

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Nepas I agree with AK. Your freakin out of control! Not to change the subject but what kind of stuffer do you have?
 

scarbelly

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You need a hobby - OH WAIT you have about 5 already 
- you are truly out of control in a really good way!!!
 

SWFLsmkr1

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Nepas I agree with AK. Your freakin out of control! Not to change the subject but what kind of stuffer do you have?

Yeah and funny thing is my wife would agree with you guys....LOL

I have a water stuffer a friend built for me, 2 main tubes 5 & 10 lb and many size stuffing tubes.



A Dakota water stuffer 9 lbs.

LEM 5 LB

Weston 7 lb

 

SWFLsmkr1

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Got the press done and sprayed with a salt cure solution. No for some season smoke.



 

SWFLsmkr1

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I wasnt going to but i had to.

Made some Landjaeger mix.



Had my casing soaking, mixed the meat and did some late night stuffing for the press.



A sheet of freezer paper over the links, the top on and now in the fridge for a day or so.

 
Last edited:

SmokinAl

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Way Cool Nepas!
 

SWFLsmkr1

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The press worked pretty good.

Here i just took the paper and top off.



I guess i need a tad more weight on the top next time. But they flattened good.





140* with some hickory smoke going, then PID to 150 with a finish temp of 160*

After i get the IT of the links i will hang these in the house with a R/H of 60-70% for a few days.

 

SWFLsmkr1

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Got the sausage stall going right now at 133. Open the door and git r goin.

 

Bearcarver

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Awesome job NEPAS !

They look much better than the ones I used to buy in bars!

BTW:  Why are they supposed to be flattened anyway, other than to keep them from rolling off the dash, while going up a long hill on Rt 81????

Bear
 

SWFLsmkr1

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Awesome job NEPAS !

They look much better than the ones I used to buy in bars!

BTW:  Why are they supposed to be flattened anyway, other than to keep them from rolling off the dash, while going up a long hill on Rt 81????

Bear
TY Bear

From what i know they are flat because they pocket easier when out hunting.
 

smokey mo

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I have a hard time just MAKING sausage and you two are talking why they should be flat.  Too funny.  I would like to see more about that fancy shmancy water stuffer posted...


Looks very good anyway, well done.
 

SmokinAl

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Yea I agree we all want to see that water stuffer in action. Of course it goes without saying your sausage looks delicious!
 

SWFLsmkr1

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Got em done. Now the wait 4-6 days maybe or until i see the moisture loss and shrinkage. No fridge  needed. Better fire the humidifier up.

 

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