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Landjager almost done.

Mmmm Meat

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Got back from a weekend of fishing with my son. I went straight to the curing chamber and started weighing my babies. I made this Landjager which I based on Marianski's recipe but I ended up using the calculator on the 2Guys website. http://twoguysandacooler.com/landjager/ That recipe calculator uses much less dextrose than Marianski. I used just 4.6 g in the six pound mix. Also, I went with T-SPX suggested by Marianski as opposed to Flavors of Italy starter used by 2Guys.

Initial pH was 5.63. After 40 hours fermenting, the pH was at 5.13. I cold smoked them for four hours using pellets in a smoke generator tube and put them in the curing chamber. After 26 days drying, they are at 38% weight loss, but not as firm as the Landjager I've had previously. I couldn't resist cutting one open and tasting it; the rest have another week or so of drying.
Four hours of smoke was only half of that recommended but I find them way too smoky for my taste. The smoke completely overpowers the spices. It tastes so similar to smoked/kippered Salmon that I don't think I could tell the difference between the two if I was blindfolded. It still eats pretty well with when accompanied by a beer though so all is good.



landjager.jpg
 
Last edited:

chopsaw

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They look great . Let them air out a bit .
 

SCBBQ

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Looks great! Are those 2guys recipes good in general? Looks like a few there I'd like to try..
 

Mmmm Meat

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Landjager is officially done this morning. Weight loss ranged from 41% - 45%. Nice and firm, just the way I like it. I found them way too smoky the other day on sampling, but this morning the smoke seems right perfect. It may be that some links picked up more smoke that others. I have no idea. All in all though, this recipe from Marianski is a winner though the flavor doesn't linger on the tongue very long. Since I was vacuum sealing it to equalize the links for a couple weeks, I removed the mold from the exterior. What a pain that is!

landjager2.jpg
landjager3.PNG
landjager4.jpg







Anticipating the loss of product from the chamber, I started a new project this morning: Finocchiona!

Finocchiona.PNG
 

SmokinAl

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Man they sure look good!
Al
 

Mmmm Meat

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Thanks Al. It's nice to have my efforts work out well ( rather than be fed to the dogs).
 

chopsaw

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Cut shot looks great .
It's nice to have my efforts work out well ( rather than be fed to the dogs).
Yup . Been there . Makes it more fun on the grinding stuff part too .
 

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