Im waiting for my ph strips to get here
Looks real good so far. Were you able to get a ph reading after fermentation?
Im waiting for my ph strips to get here
Looks real good so far. Were you able to get a ph reading after fermentation?
I am going to update with some more pictures of the drying process by this weekend, I looked at them yesterday and when i opened the door the humidity was at 85%and the temp was 58-60*F, the smoky aroma rolled out and smelled so good.They are coming right along and should be finished the last week of february. One thing I thought was unusual was that the cool mist humidifier I am using has like some filter paper that draws the water over it, and when I refilled it you could see it had started turning sort of a brown color. I smelled it and it smelled like smoke. I suppose fine "particles" of smoke inside the curing chamber exist when doing this process.
Wow, what a great thread and great looking sausage.
Disco
I sure will., thanks for letting me know. I got it fixed. Oh, and by the way here are some current pictures from today, day 10 of the drying process 60* F @ 75-80% humidity. They are getting there.
Dexter, morning..... Scroll over the link in your signature line..... MES owners, walk in cooler, and Sausage Cam are connected by an underline and they can't be accessed..... could you please fix that......
Dave
Thanks, I will update these photos for the next few weeks as it matures to being ready.
Very nice Dexter..............
Now That deserves some
Landjaeger QVIEW, it is finally ready. The Landjager has lost about 40% weight, I cut into one last week and it was close. It was stuffed the second week of January so that makes it about 7 weeks in the drying chamber. Being the first time I have made this particular type of sausage I feel I put a little too much back fat in it. The flavor is tart with that bite I like, mild for the hickory smoke I used, and is pleasant to my palate. Next batch I will use less back fat and use a starter culture instead of the Fermento. The recipe I used was straight out of the Rytek Kutas book and I followed it exactly..
So here are the final pictures of the finished product.
It has a nice color too.........
Here are the close-ups.,notice the square shape.
a little too much fat in some of them, probably because I did not evenly distribut it,.tried to gently add the fat and not squish it so it wouldn't smear.
Not bad for my first try at this type.
Thanks for looking and for all the advice and comments !