Cold smoked Polish and Landjaeger

fatboyz · Post by **fatboyz** » Sat Jan 07, 2017 16:05

Another weekend, another sausage. I'm making some of the cold smoked polish sausage that was referenced by Red in that other thread going on. I have had the chunks curing since yesterday and will make the sausage tomorrow. I will also make the landjaeger tomorrow using the recipe from the recipe sticky in the Hyde Park forum. I've made Landjaeger before but I used a base spice mix my Swiss butcher friend makes. Unfortunately they had a very serious fire during Christmas and their shop will be closed for rebuilding for quite some time. I'm going to try one of these recipes and the new Landjaeger press I'm going to build right now! Pictures to follow.

fatboyz · Post by **fatboyz** » Sun Jan 08, 2017 18:31

Here' the Landjaeger in the press, it will stay in there for a few days before cold smoking. I'm using this recipe;
http://wedlinydomowe.pl/en/viewtopic.php?t=5054
The second one, the Swiss dry cured.

Cold Smoked polish hanging for a day then cold smoking. Using this recipe;
http://lpoli.50webs.com/index_files/Polish-wedzona.pdf

fatboyz · Post by **fatboyz** » Sun Jan 29, 2017 18:05

Turned out OK but the Landjaeger still needs some tweaking for me. My german buddy loves the Landjaeger dried hard as heck and he loves it so I dried it and gifted it to him for his ski trips this winter.
This is the cold smoked.

Both drying with the country hams on my drying/meat lug holding rack.