Landjäger

Tips and tecniques on dryng drying, curing etc.

Postby Vindii » Wed Aug 10, 2011 1:14 pm

Those look great Brican. Thanks for posting it.
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Postby bratrules » Wed Aug 10, 2011 3:44 pm

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


:lol: :lol: Where about's are you??


BriCan am way on in socal in the los angels area kind of far from canada :( lol
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Postby DanMcG » Wed Aug 10, 2011 8:51 pm

Wow Robert the sliced views look delicious and the closeup pic's look top quality! Did ya get a new camera?, or just having fun using it?
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Postby Yannis » Thu Aug 11, 2011 9:28 am

Well done Brican, they look delicious :drool:
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Postby BriCan » Thu Aug 11, 2011 9:44 am

DanMcG wrote:Wow Robert the sliced views look delicious and the closeup pic's look top quality! Did ya get a new camera?, or just having fun using it?


I was quite pleased with that close up as it was not my camera I used, in fact that was the second camera I used to take that shot as the other camera made that photo so fuzzy I was beginning to think I had had about six pints of real beer. :shock:

hoping to get this one before the end of the month, just go to sweet talk the misses. :lol: :lol:

http://www.bccamera.com/index.php?main_ ... ts_id=4640
But what do I know
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Postby BriCan » Thu Aug 11, 2011 9:46 am

Yannis wrote:Well done Brican, they look delicious :drool:


My problem is that these tasty morsels are soooooo delicious I think I might have just eaten the profit :roll:
But what do I know
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Postby B4011 » Thu Sep 08, 2011 6:31 pm

Brican, what brand of lemon heart rum do you use? Also, what kind of wood do you use for smoking? Alder? Hickory?
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Postby Dogfish » Thu Nov 29, 2012 10:58 pm

Could a person use dextrose in place of corn syrup solids?
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Postby BriCan » Thu Nov 29, 2012 11:05 pm

Dogfish wrote:Could a person use dextrose in place of corn syrup solids?


Yes, should be no problem
But what do I know
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Re:

Postby moldy meat » Sun May 15, 2016 4:49 am

BriCan wrote: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


in your op, you state that the sausage smokes for three days. but in the recipe you say smoke for one day. i would think that 3 days would be too smokey. also a question about the rum. do you use the original?, the blackpool?, or the 151? tia

MM
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Re: Re:

Postby BriCan » Sun May 15, 2016 8:30 am

moldy meat wrote:
in your op, you state that the sausage smokes for three days. but in the recipe you say smoke for one day. i would think that 3 days would be too smokey.


4 hours of cold smoke is fine ----- 3 days can be a bit smokie for some people :)

also a question about the rum. do you use the original?, the blackpool?, or the 151? tia

MM


Original http://www.lemonhartrum.com/original-1804.html
But what do I know
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Re: Re:

Postby moldy meat » Sun May 15, 2016 2:25 pm

BriCan wrote:
moldy meat wrote:
in your op, you state that the sausage smokes for three days. but in the recipe you say smoke for one day. i would think that 3 days would be too smokey.


4 hours of cold smoke is fine ----- 3 days can be a bit smokie for some people :)

also a question about the rum. do you use the original?, the blackpool?, or the 151? tia

MM


Original http://www.lemonhartrum.com/original-1804.html


thanks

MM
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