[CAN] Dry cure Landjager

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Devo
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Post by Devo » Wed Mar 13, 2013 00:21

Yes there was a good deal of liquid to clean up. I am just giving them another day mainly because of not enough time in the day :roll:

Marianski, recommends cold smoking at 68° F and Len Poli recommends 95-104°F
Which would you do?
IdaKraut
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Post by IdaKraut » Wed Mar 13, 2013 00:26

I'd go with 68° F.
Rudy
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Post by Chuckwagon » Wed Mar 13, 2013 09:15

Devo, your LeBatt Crystal press is impressive and I`m sure it will be a smash hit IF the idea is that the press actually becomes lighter (by the hour) as the landjager dries. :roll: Yes, the press is clearly the invention of a genius! :wink: Well done pal. Hey Dev, how about sharing your recipe so we can give it a name and keep it in the sausage section? (Posts without original recipes are moved to the Photo Gallery).

Idakraut asked:
CW: how do I add umlauts to my posts? I keep wanting to add them over the 2nd "a" in Landjager.
Rudy, if you don`t find the diacritical marks, such as a umlaut, in the expression box as you are composing your text, then simply write your post or question on a blank page by Word or another program utilizing the desired umlauts. Then, use your "cut and paste" feature to deliver the diacritic to the desired destination.

Best Wishes Boys,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Devo » Wed Mar 13, 2013 16:06

Hey chucky
I followed the recipe from :
Marianski, Adam; Marianski, Stanley (2013-02-01). Home Production of Quality Meats and Sausages (Kindle Locations 6-7). Bookmagic LLC. Kindle Edition.

Did another check this morning and we are good to go with these.

PH probe check

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Getting a little air dry time
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Off to the smoker to get 6 hours of cold smoke @ 68°F
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After that they will go into the dry cure chamber till they lose 30% weight.
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Post by IdaKraut » Wed Mar 13, 2013 16:58

Devo,
Looking good! Don't get too worried if the smoker temp gets above 68, as long as it stays below 90 you should have no problems.

I'm looking for a Hanna pH meter. Did you get yours recently? Do you happen to know where to get the best price? What probe are you using with yours? Thanks.
Rudy
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Post by Devo » Wed Mar 13, 2013 17:49

Holding the temp is no problem where I live. It's still winter here in northern Ontario :mrgreen:

Todays temp is 23 °F and I control my smoker with a Aurber Pid so its no problem to come with in a few degrees of 68°F.
Did you get yours recently?
Nope had it going on two years now.
Do you happen to know where to get the best price?
Nope, I think I bought mine from amazon.

What probe are you using with yours?
The probe that comes with it, the FC 202D. Combination preamplified PH electrode with built in temperature sensor. DIN connector and 1m cable, PVDF body & conic tip for use in the food industry.
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Post by IdaKraut » Wed Mar 13, 2013 17:53

Devo,
Great, I'll look around for the best price on one of those meters. Currently Amazon is too pricey.
Rudy
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redzed
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Post by redzed » Wed Mar 13, 2013 23:21

I have this one on order:
http://www.ebay.com/itm/PH-METER-TESTER ... 1c30c16755

Sure hope it works. One third of the cost of the Hanna, but still a waste of cash if it turns out to be crap.
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Post by Devo » Wed Mar 13, 2013 23:56

Now on with the wait :)

Gave them 6+ hours of cold smoke. Wanted to cold smoke @ 68°F and looking at the graph from the Igrill it was pretty close.
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So here they are before going into the dry cure chamber:
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And our test sausage. Weighed in at 311g. This is the one I will be weighing to see how much weight is lost. Looking for 33-40%.
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So now everyone is just hanging around and waiting ;D
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Post by IdaKraut » Thu Mar 14, 2013 01:51

Looking really good. I like your curing chamber, nice setup.
Rudy
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Post by Devo » Sat Mar 16, 2013 17:38

Image
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Landjäger Tasting Time

Post by Devo » Sun Mar 24, 2013 18:54

[center]Check the weight this morning and they are sitting at a 35.05% weight lose so I needed to try them.
Very firm but I am still going to bring them to 40% lose before packaging them.

Image[/center]

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ssorllih
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Post by ssorllih » Sun Mar 24, 2013 19:06

well how did they taste?
Ross- tightwad home cook
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Post by Walleye1 » Sun Mar 24, 2013 19:31

Looks mighty tasty Devo!

Mike
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Post by Devo » Sun Mar 24, 2013 19:42

One word

PERFECT
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