Landjaeger

[BGKYSmoker]

Cubed some pork for 5 lbs of cultured, dry cured and double smoked Landjaeger. I freeze flat for couple days before grinding so I dont have to break apart a chunk of meat cubes.

Gotta get the beer and sourdough starter out of my dry fridge.
Going to have a special additive when I start.

 

[BGKYSmoker]

My add to the landjaeger.

Just a little.

 

[DEERMAKER]

Oh yeah, I'm watching this one. Just yesterday I was just thinking of doing these in future and looking at ideas.
Can't wait to see the ingredients and rest of process !

 

[BGKYSmoker]

Had to put breads on hold for while, need to finish the LJ.
Stuffed last night at 6p.

Here I have aside the Jager and the fermentation of LHP Dry

Went to old school grinding again.

Bout 3/4 stuffed.

Refill the stuffer time.

Finishing.

Now to press and weigh down.

Use whatcha got

Cover to ferment for 20 hrs.

 

[KBFlyer]

Had to put breads on hold for while, need to finish the LJ.
Stuffed last night at 6p.

Here I have aside the Jager and the fermentation of LHP Dry
View attachment 711452

Went to old school grinding again.
View attachment 711453

Bout 3/4 stuffed.
View attachment 711454


Refill the stuffer time.
View attachment 711459


Finishing.
View attachment 711455

Now to press and weigh down.
View attachment 711456

Use whatcha got
View attachment 711457

Cover to ferment for 20 hrs.
View attachment 711458

Love the press LOL

 

[jcam222]

Very nice! You are one of the sausage masters here for sure

 

[BGKYSmoker]

In the snoopy smoker.
PID running 125 for an hour, vent full open, next PID ramp is 150 with vent 2/3 closed.

 

[fxsales1959]

Had to put breads on hold for while, need to finish the LJ.
Stuffed last night at 6p.

Here I have aside the Jager and the fermentation of LHP Dry
View attachment 711452

Went to old school grinding again.
View attachment 711453

Bout 3/4 stuffed.
View attachment 711454


Refill the stuffer time.
View attachment 711459


Finishing.
View attachment 711455

Now to press and weigh down.
View attachment 711456

Use whatcha got
View attachment 711457

Cover to ferment for 20 hrs.
View attachment 711458

oh, sausage.. wasted a google.... .

 

[BGKYSmoker]

Cold out, smoker struggling to keep 170*

 

[JckDanls 07]

Of coarse it's struggling... You got the lid open...

Man, That's looking good...

 

[BGKYSmoker]

12 hours of hickory cold smoke. Some light spots where they were touching but not mad.

 

[crazymoon]

Rick, Another batch of awesome sausage !

 

[JLinza]

Looks great . Nice work as always.

 

[Fueling Around]

12 hours of hickory cold smoke. Some light spots where they were touching but not mad.
...

Swap out those wood dowels for 1" or 1.5" angle iron.
I've been gathering ideas on my smoker build and will use angle iron for the hang rods.

 

[BGKYSmoker]

Swap out those wood dowels for 1" or 1.5" angle iron.
I've been gathering ideas on my smoker build and will use angle iron for the hang rods.

Those are just for hanging. I use round metal and V channel in my smoker.

 

[BGKYSmoker]

Thanks

Here it is.

 

[crazymoon]

Rick, Excellent !!!!

 

[BGKYSmoker]

Thanks

My wife said oh this taste good.

 

[BGKYSmoker]

Gave a couple vac to my son in law, he asked me if I have anymore...

 

[mneeley490]

Gave a couple vac to my son in law, he asked me if I have anymore...

They always do.
My s-i-l has a Trager which he uses for cooking burgers.
I have offered to teach him how to make the things we all do, but he would rather get it from me.