Landjaeger

[Waterville Jesse]

Just smoked a 25 pound batch of LJ and thought I would share. This is only my second run of landjaeger.
Used a 75/25 beef top round/pork butt blend. LJ seasoning from Mitchlich. And 27/29mm hog casings. First test I used 22mm sheep casings and they were pretty small.
Cut up, ground meat thru 1/8 inch, hand mixed in seasonings, and stuffed last Thursday.
My own way to flatten is to cut LJ to length of cookie sheets, then stack, with butcher paper in between. I have also cut a few pieces of plywood to place in between sheets that don't match. They only touch the paper.
So into the shop fridge they go. Shop fridge is set on warmest setting for this and maintains a meat temp of 38 degrees. I rotate pans as the LJ flattens.
Yesterday, fired up smoker and put hanging strings on LJ.
I picked up a tip on here about marking and weighing LJ before smoking and smoking until 15% weight loss, and that is the method I use. Smoker temp was 130 to 140, and after 5 and a half hours they were done.
I pulled and ice water bathed. Don't know if I need this step with LJ...
Then laid out to dry...
Now it will sit in fridge for a few more days
Then I can Finally try it.
Pics to follow...

 

[Waterville Jesse]

 

[Waterville Jesse]

 

[Waterville Jesse]

And finished product

 

[nanuk]

aren't LJ a fermented sausage and dry cured with Cure2?

at least the LJ made locally is, as I have never "refered" them or been told to.

I cut them into small pieces, put them on paper to absorb oil, and dry them on the counter till almost dry like jerky.

 

[Waterville Jesse]

The way I do it is to ferment them in the fridge at 38 to 40 degreed for 4 days before smoke and 4 days after smoke.