Landjäger

[BriCan]

As promised, photos of the Landjäger


The start of the Landjäger at the linking stage


Linked and ready for the drying stage


Drying overnight.


Setting up the press


A little weight to get the right shape


Temperature and humidity for the fermentation stage overnight


Chorizo and Landjäger out to the smokehouse for cold smoking, this takes three days.


Chorizo [on the bottom] and Landjäger [on the top] back from the smokehouse in the drying room


Temperature and humidity in the drying room


Chorizo


Landjäger

These will dry down for a week or so, will post photos of finished products

[grisell]

[BriCan]

:drool:

did I do something wrong

[Yannis]

did I do something wrong

Yes, we are very hungry now

[Daggerdoggie]

Wow! Those look great! Wish I was closer so I could try a sample.

[DanMcG]

Great looking stuff Robert, and thanks for the idea of the cardboard spreaders!

[BriCan]

Wow! Those look great! Wish I was closer so I could try a sample.

I will post recipe I used below, really quite simple and if done right one of the most tastiest snack around. I have kept on the dog house of my truck [along with Boerewors done the same way] for over nine months. It is part of my survival pack when out in the woods.

Great looking stuff Robert, and thanks for the idea of the cardboard spreaders!

One of the old tricks to help in drying the [any] product out so they do not touch and cause problems with 'bad' mould forming when two pieces touch. It also helps with getting an even coating of smoke on the product. If people are concerned about using cardboard one could [if they want] use plexiglass.

[BriCan]

The recipe below is what I do.

Landjäger

Pork 75%
Beef 25%

Spice Block: per Kg of meat

20 gm All purpose Curing Salt per Kg
3 gm White pepper
6 gm of Corn syrup solids
1 gm Caraway seed ground

Coarse grind meat

Add salt and spices, mix by hand well

Add two ounces of Lemon heart rum and mix in well – this from the juice bottle described below.

(A good handful of Juniper Berries soaked for 2 – 3 weeks in Lemon heart rum in a 473 ml juice bottle)

Grind with fine plate twice

Pack into stuffer well avoiding all air if possible

Stuff into 29/32 casings ….. Do not pack too tight as need to press

Twist into links to 5 – 6 inch length

Place on long sticks to dry in closet

Following day place sausage in Landjäger plywood press, lay them out with all joined together (not cut) on each board tightly

Lay another board on top, repeat process until all are done. Use fill in spacers if needed for the last few links

Place six concrete blocks on top of the top layer of plywood for weight

Leave for one day in the form Temperature should be 20 C. to fermentate

Smoke for one day in the cold smoker

Then hang in the closet to dry for one or two or more days

When finished with the Landjäger plywood press, wash off with hot water before putting away

[wallie]

They look great Robert, I think that's going to be my next batch.
What material is the press made from?

Regards
wallie

[BriCan]

They look great Robert, I think that's going to be my next batch.
What material is the press made from?

The original one was made out of 1 inch Marine grade plywood but starting back up again I have to watch the pennies

We had some laminated shelving laying around this place, after changing hats to health inspector I determined that these would do nicely. They are non-porous, easy to clean when done with and easy to store. Size; 3/4 inch thick, 16 inch wide and 48 inch long [length can be shorter if you like].

I have had so many comments on this batch regarding the flavour as one can taste each component in layers. The only problem I foresee is that it is so addictive one dose not want to stop eating it.

Sorry to be so long winded.

Robert

[BriCan]

Just an update on the progress of these delicious treats, they are very addictive only wish I had some decent beer to go along with them.

I dried them in my drying room at 23 degrees C. with between 55 - 60% humidity, I made sure that there was plenty of cross ventilation throughout the whole drying time. Total loss 55%

If one looks at the close up photo one can see a perfect drying process with no case hardening on the outside surface.

[bratrules]

wow i would send you some of my homebrew for some of those lol man they look good!!!

[BriCan]

wow i would send you some of my homebrew for some of those lol man they look good!!!

Where about's are you??

As I said to you in this tread
http://forum.sausagemaking.org/viewtopic.php?t=8380

I do things the simple way; I leave the starter cultures to toughs who need them to produce a good safe product at home. In saying that; my facilities are probably 1/2 a step above home making.

I myself do not use them but have worked with people who use them, not using them and working with people who use them are in my books two totally different things and I did not want to give misinformation.

What is used in these to kick start the fermenting is the rum and Corn syrup solids and yes you get a [sought off] tang flavour which is completely totally different than what you would imagine as what you are really tasting is the depth and layers of the flavour.

[NCPaul]

Perfect. Thanks for the step by step photos of the process and the final photo will leave me hungry all day.

[grisell]

Those look great!