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Landjaeger PT3

BGKYSmoker

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I'm really getting into this dry cure sausage stuff.

Going to do 5 lbs today.

Got my cure going.

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My mix for 5 lbs of meat.

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Dont have no time for grinding today so i have store bought 90/10 GB and some fresh pork.

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The little mom N pop store i go to has salted natural casings for $7.30 a container. Enough in her to stuff 50lbs. Except this batch i'm going to stuff another way.

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I have all my components to get my garage fridge into a dry cure cabinet, Maybe do that this weekend.
 

Bearcarver

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Here he goes again !!!!!

Bear
 

BGKYSmoker

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I called a friend of mine who does large amounts of dry cure sausage and said.

Hey i dont want to use natural casings, I want to use collagen and will i get the same affect as my other LJ?

He said sure because collagen is animal protein.

Cool Beans

So i took some 19mm collagen, stuffed loose so they dont bust under the weight.

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Loaded all my flat trays.

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Got some weight on this batch.

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And kept on stuffing.

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And weighting

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Into the garage fridge they went. Wanted to smoke tomorrow but was told we are heading to Lancaster County.....

Oh well aint gunna hurt em.
 

fpnmf

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Good to see the old "concrete block method" return to SMF!!!

  Have a great day!!

     Craig
 

boykjo

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I cant wait for prt4................
 

mballi3011

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Now they look yummy. so I have to check back in to see the rest.
 

Bearcarver

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Looking Great as usual, NEPAS!

Better order some more Carolina BBQ Sauce---Looks like your last 4 gallons!

Bear
 

BGKYSmoker

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With 3 kids on post at FT BRAGG I can go right to the source to get my CT
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arnie

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 OK. I’ll admit it, I know very little about sausage making and even less about landjaeger.

There I said it.  
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I’ve been following your post for some time and my curiosity has gotten the best of me.  

I found your landjaeger press interesting, but time consuming. (Hey, I already said I don’t know squat)    
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Why do you need to use a press and/or weights to make landjaeger?   

Is this something that is landjaeger specific, or is it also used in other sausage making?
 

SmokinAl

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Good question Arnie, I'd like to know as well.
 

Bearcarver

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LOL---I'm waiting for more reasons too.

I said they don't roll off my truck dash while going up a steep hill, as easy as round ones.

And NEPAS said they fit in his pocket better than the round ones.

NEPAS-----Got anything else?   
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Bear
 

BGKYSmoker

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From what i understand. Hunters in Germany made them flat so they could get more in their pockets and packs. But hey what do i know i just make ema nd eat em...HA

Got home late so i took the Landjaegrs from the press and put them on the sticks.

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Going to leave them in the smoke all night, no heat or smoke. Will smoke in the morning.

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BGKYSmoker

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Got the smoke rolling early this morning.

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BGKYSmoker

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Doing the one rack in my MAK with hickory and on the smoke setting.

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SmokinAl

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Good golly Miss Molly! Do you do anything, but make sausage. You must have as many freezers as you do smokers! As always it looks great, Nepas!
 

BGKYSmoker

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Good golly Miss Molly! Do you do anything, but make sausage. You must have as many freezers as you do smokers! As always it looks great, Nepas!


I do BBQ also, butts, briskits, chicken and such. Jerky, cheese.

Oh and sausage. Summer, bologna, sticks

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BGKYSmoker

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Did i mention Summer Sausage 
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BGKYSmoker

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Started the LJ around 8am

Put to hang and cool at 8pm

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50 mins later. Hanging with humidity for a 3-5 days.

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DanMcG

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Hey Nepa, I like the look of this batch....nice and flat. that's the way the one german butcher shop around here makes them.

Nice work as always!
 

BGKYSmoker

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My wife said to me this morning before she went to work.

How long do those need to be hanging in there?

I thought you were building something for this?

OK OK

So i took em down.

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Cut one open....Yeah they are ready for vac bags and NOLA

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Shelf stable no fridge needed.

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