Landjaeger Press

Discussion in 'Sausage' started by nepas, Mar 13, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I need something to do so we are making some Landjaeger press molds.

    Hardwood ply.....NO WAY to much $$

    S4S Ply 3/4" for the base and tops.

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    Poplar for the dividers and slats.

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    Made a couple spacers so all the sections will be the same width.

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    After its all together i will cold smoke the press and top so they get a nice season. I'm thinking after the season maybe a coat of chopping block oil?

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    Slats are 3/4 x 3/4" x 18"

    Spacers are 1 1/2" x 1 1/4" x 3/4"

    Base and tops 20" x 18" X 3/4 "
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    You're MAD I tell you!!![​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nepas I agree with AK. Your freakin out of control! Not to change the subject but what kind of stuffer do you have?
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    You need a hobby - OH WAIT you have about 5 already [​IMG] - you are truly out of control in a really good way!!!
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Yeah and funny thing is my wife would agree with you guys....LOL

    I have a water stuffer a friend built for me, 2 main tubes 5 & 10 lb and many size stuffing tubes.

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    A Dakota water stuffer 9 lbs.

    LEM 5 LB

    Weston 7 lb

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  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the press done and sprayed with a salt cure solution. No for some season smoke.

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  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

     Craig
     
  8. skully

    skully Meat Mopper

    [​IMG][​IMG]  awesome obi wan kenepas
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I wasnt going to but i had to.

    Made some Landjaeger mix.

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    Had my casing soaking, mixed the meat and did some late night stuffing for the press.

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    A sheet of freezer paper over the links, the top on and now in the fridge for a day or so.

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    Last edited: Mar 14, 2011
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    neat press...
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Way Cool Nepas!
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The press worked pretty good.

    Here i just took the paper and top off.

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    I guess i need a tad more weight on the top next time. But they flattened good.

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    140* with some hickory smoke going, then PID to 150 with a finish temp of 160*

    After i get the IT of the links i will hang these in the house with a R/H of 60-70% for a few days.

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  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the sausage stall going right now at 133. Open the door and git r goin.

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  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome job NEPAS !

    They look much better than the ones I used to buy in bars!

    BTW:  Why are they supposed to be flattened anyway, other than to keep them from rolling off the dash, while going up a long hill on Rt 81????

    Bear
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    TY Bear

    From what i know they are flat because they pocket easier when out hunting.
     
  16. Damn Them look great
     
  17. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    I have a hard time just MAKING sausage and you two are talking why they should be flat.  Too funny.  I would like to see more about that fancy shmancy water stuffer posted...[​IMG]

    Looks very good anyway, well done.
     
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea I agree we all want to see that water stuffer in action. Of course it goes without saying your sausage looks delicious!
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got em done. Now the wait 4-6 days maybe or until i see the moisture loss and shrinkage. No fridge  needed. Better fire the humidifier up.

    [​IMG]
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    Wow! those look fantastic.
     

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