UMAi Landjaeger

[BGKYSmoker]

Dont have my LJ presses anymore so these will be round.

Got the UMAi LJ all dry and fermentation added. Stuffed and now hanging to ferment. The temp is a tad low due to our 1st cold snap here in S, FL lastnight, i'm sure the temp will come up. I added some smoked powder to my UMAi LJ Mix. Yes i really do all this in our 5th wheel.

32mm UMAi casing. 12 should be good for 5lbs.

Giving the mix some smoke

All mixed up with the dry. Now add the bacto.

12, 32mm UMAi was just right.

Now into the fermentation area.

Temp is kinda low because we had a cold front last night.

Will check the chubs tomorrow.

BBL

 

[oberst]

Hadn’t thought of lanjager in the 32mm casings. That creates some options; looking forward to the outcome.

 

[disco]

Love your sausage, Nepas! Watching.

 

[link]

THat looks pretty awesome. Can't wait to see the finished product.

 

[HalfSmoked]

Waiting for the finisk hope in time for you to UPS for Christmas. :rolleyes: :D

Warren

 

[ab canuck]

I will be watching this one for sure. I do like a good landjaeger. Been a long time since I have had one. mmmm mmmm

 

[crazymoon]

N, I'm in, could the landjaeger be made with T-SPX or would I need the B-LC ?

 

[BGKYSmoker]

N, I'm in, could the landjaeger be made with T-SPX or would I need the B-LC ?

You can use tspx.

Bactoferm™ B-LC-007 is a patented culture blend capable of acidification as well as preventing growth of Listeria. The culture produces pediocin and bavaricin (think of them like a kind of "antibiotics") that keeps Listeria monocytogenes at safe levels by the additional hurdle thrown at it.

It is recommended to use this culture at low fermentation temperatures between 64-75ºF for the production of European style products with very low acid profiles.



This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria. B-LC-007 is truly a superior culture to use for low temperature fermentation.



This blend contains:

• Debaryomyces hansenii - a yeast which inhibits rancidity, is lipolytic, suppresses acidity (tang), and for flavor development
• Lactobacillus sakei - produces lactic acid, produce bacterocins, and aids in the prevention of Listeria
• Pediococcus Acidilactici - produces lactic acid, produce bacterocins, and aids in the prevention of Listeria
• Pediococcus pentosaceus - is lactic acid producing, and proteolytic
• Staphylococcus carnosus - develops flavor, improves color stability, proteolytic, lipolytic, tests positive for nitrate reductase activity
• Staphylococcus xylosus - develops flavor, improves color stability, proteolytic, lipolytic, tests positive for nitrate reductase activity

 

[crazymoon]

Rick, Thanks for the info on B-LC, I guess I'll be buying that when my T-SPX supply is gone.The B-LC sounds like a real game changer !

 

[BGKYSmoker]

Rick, Thanks for the info on B-LC, I guess I'll be buying that when my T-SPX supply is gone.The B-LC sounds like a real game changer !

YW.

The blc has better properties than the tspx. One thing i am noticing, the fermentation smell has a slightly diif smell this morning, not as heavy like the tspx.

 

[BGKYSmoker]

Around 30 hours into the fermentation.
The UMAi LG is coming along nice.

Slight smoke smell with the fermentation.

 

[crazymoon]

N, Looking good!

 

[BGKYSmoker]

Thanks y'all

UMAi LJ color getting darker, meat is
getting firmer. Will fridge tomorrow.

 

[BGKYSmoker]

UMAi Landjaeger is ready for the fridge.

Got a question that was PM to me,, do i reuse the UMAi bags or casings? No i do not.

 

[oberst]

Nice looking color; how do the results so far compare to the tspx as far as you can tell.

 

[BGKYSmoker]

Nice looking color; how do the results so far compare to the tspx as far as you can tell.

About the same fermentation time. Other than that i wont know until i slice into one.

 

[BGKYSmoker]

Bout time to look.

Looks good to me.

Cut the ends off and to length.

Now in a brown bag for few days.

 

[chopsaw]

Very nice .

 

[mneeley490]

Okay, I'll bite. What's the brown bag for?

 

[crazymoon]

Rick, Nice job on the landjaeger,looks awesome ! like