New Landjaeger press

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fatboyz
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New Landjaeger press

Post by fatboyz » Sat Jan 07, 2017 15:56

It's another cold Alberta weekend, which means tinkering and sausage making until it warms up in the afternoon to go X country skiing. I've made Landjaeger a few times and just press it in a meat lug. I had this big chunk of racquet ball flooring I was going to use for a cutting board but went with plastic instead, that I wanted to put to use. I will use a piece for the bottom and lid, and lampine for the sides. When in use I line it with plastic, layer the sausage and cover each layer with a piece of cloroplast. Lastly I fold in the plastic, press the lid down then ratchet down further with ATV tie downs. Pictures to follow!
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Post by fatboyz » Sun Jan 08, 2017 02:13

Here she is. Putting it to use tomorrow.
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redzed
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Post by redzed » Sun Jan 08, 2017 04:53

Great idea, so will just place weights on the lid as required? I'm in the process of preparind a prosciutto, need to press it, and leaning in the direction of threaded rods for the pressure. I'm quite useless when it comes to carpentry, can't even nail a couple of 2x4s together. :roll:
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Post by fatboyz » Sun Jan 08, 2017 05:45

Red, I put a block on top of the lid to make it stick above the sides then I use ratchet tie down straps from the eye hooks on the bottom of the box to suck the lid down. They will exert a lot of pressure and squish them good. Would also work as a ham press or other press.
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Post by Butterbean » Sun Jan 08, 2017 14:44

Nice job!
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Post by redzed » Sun Jan 08, 2017 15:08

What are the dimensions and how much landjaeger do you think you'll be press at one time? Will you be finishing/sealing the wood?
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Post by fatboyz » Sun Jan 08, 2017 16:20

Usable space inside is 18" X 12" X 9". I can do 25 pounds for sure. I did apply a wooden bowl\spoon oil to the inside and outside.
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Post by fatboyz » Sun Jan 08, 2017 18:33

Red, after putting the 12 pounds I just made in the press, I can easily do a batch of at least 40 pounds.
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Post by BriCan » Sun Jan 08, 2017 23:15

fatboyz wrote:Red, after putting the 12 pounds I just made in the press, I can easily do a batch of at least 40 pounds.
How long are you pressing and are there any holes in the bottom of the box?
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Post by fatboyz » Mon Jan 09, 2017 01:36

Brican. I line the box with plastic to catch the juice. It will be pressed/fermented for 2 days then cold smoked.
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Post by BriCan » Mon Jan 09, 2017 03:14

fatboyz wrote:Brican. I line the box with plastic to catch the juice. It will be pressed/fermented for 2 days then cold smoked.
I was wondering as I make 40kg at a time and know how much liquid can come from the pressing, just a though it is usually best not to let them sit in the liquid as it could turn your sausage
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Post by fatboyz » Mon Jan 09, 2017 04:39

How long do you leave yours in the press, and what temperature? Does your press hold the whole 40 kg at once?
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Post by BriCan » Mon Jan 09, 2017 04:45

fatboyz wrote:How long do you leave yours in the press, and what temperature? Does your press hold the whole 40 kg at once?
Usually between two to three days depending on my work load

Temperature is usually about 20c or just under

Yes my set up holds between 40kg to 50g although I normally do 40kg batches once a month
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Post by fatboyz » Sun Jan 29, 2017 17:48

After listening to discussions here about using threaded rods to press Spressatta I did some modifications and sopressatta in the press right now fermenting.
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