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 another question for anyone who has made dry cure, this type of recipe is a pain for a person who works long days because of the ferment time of 3 days before smoking which means it has to be made and stuffed during the week so I can smoke on the weekend. Is it possible to refridgerate it after the ferment time so that I could make it on a weekend, and then wait until the next weekend to smoke. This is an excellent recipe as a friend of mine has made it to supply our deer camp and we all thought it was the best we have had.
Thank you to anyone who can help.
Marte
Thank you to anyone who can help.
Marte