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Discussion in 'Sausage' started by hoity toit, Jan 18, 2015.
Im waiting for my ph strips to get here
Wow, what a great thread and great looking sausage.
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.
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......
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.
OK now.....those are looking really, really fine.....Willie
Points for thosr photos! Looking great!
Very nice Dexter..............
Thanks, I will update these photos for the next few weeks as it matures to being ready.
Man !!! those things look really good, Can't wait for samples
That is some great looking sausage there. Any idea where you are at in terms of percentage of weight loss? What is your goal?
looking for about 40-50% hopefully..
Hi, you mentioned you were awaiting pH strips. Just wondering what the pH was (another poster asked the same thing and you replied that you were awaiting your pH strips)? I would be worried if your LG's did not have enough acidity to prevent nasty bacteria. Maybe the natural flora was enough to lower the pH to a safe level because Fermento does not lower the pH very much, if at all. Did you finish these to at least 140 F (just in case I missed something and you raised the smoker temps to finish the sausage to a cooked level)? If so, you should be safe.
Generally Landjaeger are a "rohwurst" meaning it is not cooked at all, similar to how traditional salami is made which requires certified pork and the proper starter cultures to lower the pH to a safe level.
Not using a starter culture or other means to lower the pH is maybe risky, just saying.
Update? How are they doing?
One more week and it will be ready.
PH after fementation was 5.0/5.2
I sampled 2 of them this week and I good with it, didn't get sick, moisture content was pretty low and the flavor was awesome. Will update next weeken with the money shots.
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 !
Now That deserves some
It looks like you have about a 40 to 50% fat to lean ratio. I agree, try to get it more in the 20 to 30% range. I am glad your Fermento dropped the pH to a safe level and provided enough tang for taste. I never got that and that's why I only use T-SPX starter culture in mine. You could use other cultures, depending on how sour you want your LJ's to taste. As a real German kraut, I like mine using the T-SPX which gives a milder acidity. Anyway, nice job. You obviously have a great setup for your incubation and curing. Give Len Poli's recipe a try the next time. It is the most traditional I have tested: http://lpoli.50webs.com/index_files/Roh-landjaeger.pdf
I like to use all pork (butt) and no beef and I don't add liquid smoke, rather, I like to smoke using Beechwood pellets in the Amazing Pellet smoker. I do freeze the pork for at least 30 days at minus 10 F just to make sure to kill any trichinosis that may be there before grinding and stuffing.
Man does that look good
Very nice process! Looks delicious, I am a long-time fan of LJ, and just tried my first batch in December (Cabelas mix). I may try the Kutas or Poli recipe next time...