[CAN] Dry cure Landjager
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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. Yes, the press is clearly the invention of a genius! 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:
Best Wishes Boys,
Chuckwagon
Idakraut asked:
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.CW: how do I add umlauts to my posts? I keep wanting to add them over the 2nd "a" in Landjager.
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!
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
Getting a little air dry time
Off to the smoker to get 6 hours of cold smoke @ 68°F
After that they will go into the dry cure chamber till they lose 30% weight.
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
Getting a little air dry time
Off to the smoker to get 6 hours of cold smoke @ 68°F
After that they will go into the dry cure chamber till they lose 30% weight.
Holding the temp is no problem where I live. It's still winter here in northern Ontario
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.
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.
Nope had it going on two years now.Did you get yours recently?
Nope, I think I bought mine from amazon.Do you happen to know where to get the best price?
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.What probe are you using with yours?
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.
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.
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.
So here they are before going into the dry cure chamber:
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%.
So now everyone is just hanging around and waiting ;D
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.
So here they are before going into the dry cure chamber:
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%.
So now everyone is just hanging around and waiting ;D
Landjäger Tasting Time
[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.
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Very firm but I am still going to bring them to 40% lose before packaging them.
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