More Hunters Sausage

[nepas]

AKA Landjager

Have had the LJ pressed for 2 days now.

Here im taking the LJ from the press sheets.

Top sheet.



Notice how they flattened.





Going to give the LJ some room temp time and go get the smoker prepped.

[ACW3]

How long is the next step?  When are you sampling them?

Art

[nepas]

How long is the next step?  When are you sampling them?

Art

Bout 4 hours of smoke then hang at or around 60* & with 60% R/H for 12-15 days. The longer they hang to dry the harder they get and the smoke really comes out. I will make a fresh batch closer to the SO.

Got the LJ hanging, had to do the separation method with some toothpicks so they dont touch. Had to rack one cuz didnt want to crowd the sticks.





No heat from the Bradley. I need this to be below 100*, fan is going and the AMZNS with hickory.

[TentHunteR]

What happened to your  Landjeager press you made?

[nepas]

What happened to your  Landjeager press you made?

I still have it, just to lazy to get from the cabinet and spray it with salt water....Yikes

Temp in the garage is 85, humidity 80% and the dehydrator was sucking it all from the back.

Had to re arrange the fridge and hang in there. If they dont turn out then oh well.

[nepas]

Cut one of the LJ today to check.

No they are not green. Its the food setting on my camera i found.

Looking good.



Taste is good.



Needs more air circulation so i'm taking advantage of the cool air for the next couple days. Have the 80L set on 50*