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.
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