[CAN] Dry cure Landjager

Big Guy
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Post by Big Guy » Sun Mar 24, 2013 21:25

Wow they look good :mrgreen:
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IdaKraut
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Post by IdaKraut » Sun Mar 24, 2013 22:13

Devo, the LJ's look wonderful. Are you sure you want to dry them any more? I like 'em at about 30% weight loss. Anyway, great job!!
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Devo
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Post by Devo » Sun Mar 24, 2013 22:42

IdaKraut wrote:Devo, the LJ's look wonderful. Are you sure you want to dry them any more? I like 'em at about 30% weight loss. Anyway, great job!!
Yes, I want them a bit more chewy than they are right now.
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Devo
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Post by Devo » Thu Mar 28, 2013 23:51

At the end of the road with these. Time to vac seal and freeze. Ended at 39.23% weight lose.
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redzed
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Post by redzed » Fri Mar 29, 2013 07:06

Good job on the jagers. You are twisting my arm to make a batch. Would be great to have in my backpack while hiking this spring and summer.
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Post by FCI » Tue May 21, 2013 16:43

Devo,
What type of dry cur cabnit are you using?
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Devo
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Post by Devo » Tue May 21, 2013 21:51

FCI wrote:Devo,
What type of dry cur cabnit are you using?
That would be a converted pepsi cooler
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Post by Kaiser Soze » Mon Dec 23, 2013 21:25

Those are just perfect looking to me too!!
If you would, most of the recipies I see call for a 30 day wait and "certified " pork to make this one. Is that what you used? or does the amount of salts overcome the limit for these.

I am planning a Landjäger make as soon as I get my cabinet in order, I got all the electronics together, now need a freezer to convert, and I would love to know what amounts you used ingrediant wise, and more about the seemingly short dry time.

Thanks again,

Eric
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