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  1. upnorth2000

    how many have you bought?

    Just bought one. After curing the last ones myself, afraid I might be disappointed in the store bought. Just waiting for brisket to go on sale so I can stock up. Last batch only kept 1 as corned beef, smoked the rest for pastrami.
  2. upnorth2000

    First Bratwurst...

    I too just made my first brats, and also sweet italian sausage. I took the easy way out and bought spice from Butcher & Packer. I used 2/3 cheap pork shoulder and 1/3 lean venison. They turned out perfect. We did 24 lbs total, half brats, half italian sausage. Did some tailgate style par-boiled...
  3. upnorth2000

    Where are you from Poll

    Rhinelander, Wisconsin
  4. upnorth2000

    Landjager question.....

    I cut mine in pairs to make it easier to arrange on the cookie sheet, and also for hanging to smoke.
  5. upnorth2000

    Landjaeger paranoia update

    I will take pictures of the next batch and bring the camera to work to download pictures. The paranoia was from my first post , after reading about starter cultures. I used encapsulated citric acid instead of an actual starter culture but it turned out fantastic.
  6. upnorth2000

    Landjager question.....

    I have made it twice, 2nd time just yesterday. I put them on cookie sheets on top of each other with a weight on top. Guess they do not have to be flattened, but I like the traditional appearance.
  7. upnorth2000

    Landjaeger paranoia update

    Just a quick update on my landjaeger. Turned out fantastic. Gave it an 8hr. cool hickory smoke. Ended up finish drying them about 2 weeks after smoking as they are a little big because my casings were too big and I overstuffed them. Mixed up and stuffed another 5lb. batch today and only tweaking...
  8. upnorth2000

    OT- Does anyone use an outdoor wood furnace?

    I have had one for 10 years. I live in northern Wi. so it gets a pretty good workout. I heat my home and garage. They do use a lot of wood. I burn 10-12 full cords of wood per season ususally starting the fire around Oct 15th and burning until late March or early April. It is nice to keep the...
  9. upnorth2000

    1st batch is on - Deutsche AltBier

    I have home brewed about 50 batches. Sometimes the yeast is slow to start. Did you pitch the yeast in dry, or mix with sanitary warm water first ? I have had to add yeast a second time after getting an inactive pack. Just remember to be sanitary if you have to pitch yeast a second time. Marte
  10. upnorth2000

    Noobie in Wisconsin

    Yes, is a little cold but I have a wind block set up and also a shed to do it inside if needed.
  11. upnorth2000

    Noobie in Wisconsin

    I am new to the forum, but not to smoking. Have 2 smokers, brinkman charcoal and small sportsman electric. I have smoked for a lot of years. Done fish, chicken, lots of baby backs, and now have ventured into sausage which is how I found this forum. Have also made lots of different jerkys and...
  12. upnorth2000

    Landjaeger, paranoia

    I used cure #2. Rookie mistake I guess, using the ecapsulated citric acid. That is what came up as starter culture on the Butcher & Packer website. Thanks for the quick reply and the help. I will smoke this weekend.
  13. upnorth2000

    Landjaeger, paranoia

    Encapsulated citric acid from Butcher & Packer.
  14. upnorth2000

    Landjaeger, paranoia

    I am a newbie to the site, but not to smoking and sausages. I made my first batch of landjaeger last night. I used the Len Poli recipe. Now after finding this site I am a little paranoid after reading the chat on cures and dry curing meat. I followed his recipe verbatum, so should I be ok ? Also...
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