THEY’RE DONE!!!
At just about 3-1/2 weeks, the sausages (basic versions of Landjaegers) have all lost between 41-43% weight (with just a few stragglers left in the curing chamber for a few more days).
I vacuum sealed them in bundles to “equalize” in a mini-fridge, for a couple weeks before I finish portioning them to share at an upcoming family reunion.
I’ve already been able to share several samples with friends and family over the last few days, (to taste test/critique) and based on their reviews, they’re sure to be a hit!
(Unfortunately, due to a somewhat rare medical condition, I occasionally lose my sense of taste for a few weeks out of the year, and right now everything tastes a bit like an old penny 🥴. Luckily, I have some reliable tasters and who’ve all objectively assured me that this latest batch of cured sausages is delicious, and one of my best so far.
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Thanks again, to everyone responsible for, and who contribute to this amazing forum and website!!!
Here’s some final pictures to go with my experimental project finale:
#1 is a final shot of all the sausages hanging in the curing chamber.
#2 is some random trimmed ends (100% pork), in the sunlight (for a better color check).
#3 is a visual comparison between the 70/30 Pork/beef (upper part of the pic) and 4
different cross section (slices) of the all-pork batch (below).
[the jury is still out, as to which is “better”, but the visual difference is fairly clear. The most obvious difference is the overall fat content. I probably should’ve added a bit more fat to the 70/30 batch, for a better comparison, but I’ll save that for another experiment...)
#4 is just a pic of the “treasure chest” (before it gets looted
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