- Feb 6, 2021
- 244
- 93
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.
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.
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