www.sausagemaking.org

I have a couple of before and after pics here. The fiocchiona recipe was slightly adjusted from TAOMFS by Marianski and I will definitely cut back on the peppercorns a bit next time.
The landjadgers are a combination of the Ruhlman/Marianski recipes. The test piece tasted good when I cooked it up. Flavor profile--blk. pepper, caraway, nutmeg, coriander, white pepper, and red pepper.
I don't have a traditional press for the landjadger, but I plan on making one. For now, I pressed them between 2 cookie sheets (look at the bottom left corner) and they are smoking as I type. The sausages under the wet paper towels are landjadgers that will be only dry cured and not smoked.

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1588.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1588.jpg" border="0" alt="Fennel,"></a>

This is what they look like 60 hrs after inoculation with a slurry I made from an Olli salami casing. I will never buy bactoferm again.

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1593.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1593.jpg" border="0" alt="Fennel and Landjadger, sprayed with Olli water"></a>

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1595.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1595.jpg" border="0" alt="Fennel and Landjadger, Taken about 60 hrs after innoculation. 99% first day, 80% at 65&Euml;&#65533;"></a>

Looks Great from here!

Sweet...Did you leave the whote mold on when you smoked?

Very nice!

Do you have a restaurant?

Looks like a restaurant setting with all those sheet pans and stuff.

I don't have a restaurant, but I use a friends kitchen that has a large grinder for my home curing projects.
I have been cooking for a few years and make fresh sausages for the restaurant I work at.

The Landjadgers with the white mold will not be smoked, nor are they pressed, so I don't know what to call them at this point.

The ones you can't see between the sheet pans were wiped down with a vinegar solution and are cold smoking as I type. They will be done later tonight

Maybe Y@tjäger?

Phil

Here is a picture of the funky little beef sticks. I didn't use a culture in this batch because some DB decided to throw all of my T-SPX and 600 away.
It worked out fine. I like the flavor on these. The smoke is hardly noticeable which I find strange because of the smoke time and the size.
They have a funky, earthy flavor that I like. This may lead to more experimentation without the use of commercial cultures.
P.S. I did PH tests on a very regular basis for the 3 days and the drop was right on target.
James

Jagdwurst

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1875.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1875.jpg" border="0" alt="Photobucket"></a>

Y@t wrote:Here is a picture of the funky little beef sticks. I didn't use a culture in this batch because some DB decided to throw all of my T-SPX and 600 away.
It worked out fine. I like the flavor on these. The smoke is hardly noticeable which I find strange because of the smoke time and the size.
They have a funky, earthy flavor that I like. This may lead to more experimentation without the use of commercial cultures.

It seems that you have the facility's for doing/making items the old way, you will find the flavour even texture of the product will out shine what is done the modem way. That being said home users need to use cultures and mould enhancers for safety sake.

I myself do not use cultures or mould enhancers but do things old school, there are people who frown on this but once they have tried the product they are sold and want more. The process is more time consuming but the end results justify the time spent.

Below is Landjäger done old school dried to 30%

I myself do not use cultures or mould enhancers but do things old school, there are people who frown on this but once they have tried the product they are sold and want more. The process is more time consuming but the end results justify the time spent.

Below is Landjäger done old school dried to 30%

BriCan I really like the appearance of your Jagdwurst. Mine are very dark on the outside and they have looked that way through the entire drying process. I would have like to obtain the more uniform appearance your sausages display.
James

Y@t wrote:

I myself do not use cultures or mould enhancers but do things old school, there are people who frown on this but once they have tried the product they are sold and want more. The process is more time consuming but the end results justify the time spent.

Below is Landjäger done old school dried to 30%

BriCan I really like the appearance of your Jagdwurst. Mine are very dark on the outside and they have looked that way through the entire drying process. I would have like to obtain the more uniform appearance your sausages display.
James

Just a smoke ring y@t, not case hardening as it would typically appear to be. I always get it on anything I smoke, even cold smoke.

Just a smoke ring y@t, not case hardening as it would typically appear to be. I always get it on anything I smoke, even cold smoke.

The interesting thing is that some of the sausages have been sitting in a fridge that has a higher RH than my curing chamber and the ring seems to have disappeared. I noticed it today and I am excited because the appearance is even better, consistently redder throughout.

On a side note, I have a few landjagder that were not smoked and only sprayed with Bactoferm 600. I tried one of those tonight and it tastes almost like cheese. Super earthy--I didn't like the initial flavor, but the finish and after taste is really good. The taste did start to grow on me.