More Landjaeger Again

[BGKYSmoker]

Please note before you start this.

This recipe uses cure #2. If you are not familiar with the process of dry cure with proper humidity, PLEASE do not attempt this.

There are some LJ recipes that use cure 1 and smoking.

This is 5 lbs.

3 lbs ground pork and 2 lb lean ground beef.

My mix starting from the top left.

Fermento

Toasted and ground coriander seeds and black pepper

Caraway seed and garlic powder

Kosher salt

Dextrose

1/4 cup distilled water

cure #2 (lower right)

Toasting the coriander seeds.

Going to use sheep casings, they are soaking now so BBL.

 

[brican]

Please note before you start this.

This recipe uses cure #2. If you are not familiar with the process of dry cure with proper humidity, PLEASE do not attempt this.

There are some LJ recipes that use cure 1 and smoking.

Question if I may, can you define smoking -- cold or hot?

I use a curing salt when I make mine and cold smoke

Thanks for your time

 

[BGKYSmoker]

Question if I may, can you define smoking -- cold or hot?

I use a curing salt when I make mine and cold smoke

Thanks for your time

Cold smoke at 90* for 4 hours. Leave hanging in my smoker (No heat or smoke) for 1 hour. Transfer to my temp/humidity controlled unit with 65% R/H for 10-15 days.

Defining Hot and Cold smoking. Many books and People out there will have their own opinions of how its done. I have found that these books are often within 10* of each other in the write ups.

Hot smoking is done at temps starting at 180* to 200*. Any temp over 200 and you pretty much doing a smoke BBQ.

Cold smoking is normally done at temps from 90* and lower, Thus the cure should be used. Many sausage makers will start a smoke at 130* and work the temps to 175* These are smoker temps not meat temps. Ideal meat temp for most smoked sausage, IE Summer, Bologna, Slim Jims, some Pepperoni, Ring, Kielbasa,Just to name a few will need an IT (Internal meat Temp) between 150-155.

However many of us do smoking different. What works good for one may not work good for another.

So

If your going to smoke sausage below 180* ALWAYS use some sort of cure, Whichever cure you use is your decision. If you have any doubts ask here or read. I'm sure someone will be more than willing to help.

SMOKE ON 

 

[BGKYSmoker]

Getting the LJ stuffed, dont over stuff or they will pop when you put weight on em. Pop any air pockets under the casing.

I find running meat to the end of the stuffer tube makes the casings go on with ease.

Ready for the next tray. Cover with parchment and put the next tray on.

Ran out of parchment so used clear wrap. Empty tray will sit here. Use some weight on the top tray to mush em down some. 2 days in the fridge.

I got 24 links

 

[slownlow]

   looking good!!!

 

[sam3]

Way over my head. But I'm enjoying the tutorial.

 

[ironhorse07]

Looks great! thanks for the tutorial.

 

[smokinhusker]

Looks good, as usual!

 

[scarbelly]

Looking good Rick. Thanks for the always great tutorial 

 

[BGKYSmoker]

Here im taking the LJ from the press sheets.

Top sheet.

Notice how they flattened.

Going to give the LJ some room temp time and go get the smoker prepped.

 

[johnnie walker]

The LJ is looking good nepas! But then everything you put on here looks good!

 

[BGKYSmoker]

Got the LJ hanging, Had to use the toothpick separation so they dont touch and had to put 1 on a rack which is no biggie.

AMZNS with hickory going. I dont have the heat going in the Bradley, i need to keep this below 100* My Mav is reading 84*

 

[BGKYSmoker]

Im running out of hanging places....DOH

 

[BGKYSmoker]

Taken at 9 am this morning. Cabelas 80L set to 50* and the R/H is at 61%

 

[BGKYSmoker]

Temp in the garage is 85, humidity 80% and the dehydrator was sucking it all from the back.

Had to re arrange the fridge and hang in there. If they dont turn out then oh well.