Landjaegers PT II

Discussion in 'Sausage' started by nepas, Aug 23, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going to make more LJ. This time 5 lbs

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    3.5 lbs lean GB, 1.5 lbs pork ground pork butt

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    Ready for stuffing

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    BBL
     
  2. daggerdoggie

    daggerdoggie Smoke Blower

    Good for you!  They are time consuming and a lot of wait time, but they are certainly worth the effort.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG]
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Stuffed and pressing for a fridge night.

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    My Landjaeger press boards are packed up so i gotta improvise some.

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  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking good nepas........................[​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Nepas!
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going to get a late start on the smoking cuz i gotta go up to Mt Pocono.
     
  8. shortend

    shortend Meat Mopper

    I heard somewhere that you make them sausages flat so they won't roll off the kitchen counter.  Rich, when your up at Mt. Pocono, stay out of the Croc store. I fear that if you go in there, it's going to cost you some bucks. LOL

    ShortEnd
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    yeah cuz if they is round and fall on the floor the critters will eat um   [​IMG]

    Too late i dun  been to the croc store...lol

    I didnt get to the LJ cuz i got home late. But will get em smoked tomorrow with this wood.

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  10. hardslicer

    hardslicer Smoking Fanatic

    [​IMG]   oh my my my
     
  11. daggerdoggie

    daggerdoggie Smoke Blower

    Fridge?  I'm confused!  Mine cure for a few days under the press at 80 degrees...?
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Fridge (cold) tightens the meat under the press so they stay the shape.

    In early this morning. Had a lone wolf so i just looped and tied the casing to hang.

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  13. daggerdoggie

    daggerdoggie Smoke Blower

    Okay, that makes sense.

    Looking good!
     
  14. michael ark

    michael ark Master of the Pit

    Looks great as always.[​IMG]Can't wait to see the finished product.
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting close to pulling. Next is the long hanging dry time.

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  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great i can feel the taste in my mouth
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sanitized the entire area with bleach water before hanging.

    Pulled from smoker and hanging at 4pm.

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    Got my humidifier and fan going.Temp is 70.4* and falling, R/H is 66%. Now the wait to reduce the green weight of the LJ. I'm thinking 3-4 weeks.

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  18. shortend

    shortend Meat Mopper

    OK, now I'm startin' to get the picture. Keep 'em flat in the fridge overnight. Then put the smoke to 'em for a few hours. If I would be guessing to IT of 'bout 155-160. Then let 'em hang in the shower with a humidifier goin' for 'bout 3-4 weeks. How much green weight reduction do you look for before you call 'em done? Now the all important question is, do you have another shower? Man, I hope so, otherwise you gonna get real "RIPE" after 3-4 weeks!       [​IMG]
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Yeah now ya know how its done.

    Yup we gots 2 showers [​IMG]
     
  20. michael ark

    michael ark Master of the Pit

    Thanks for another thread with a lot of useful information.[​IMG]
     
    Last edited: Aug 26, 2011

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