Thanks Y'all (im going to retire)
......
Here is some of the process.
Getting the Landjager ready for mixing.
Using UMAi LJ blend and their salt/cure mix. Going with F-LC for the fermentation. Mix with 1/2 cup cold distilled water and set aside to mix in last.
5lbs of fresh ground pork/beef. 4lbs pork & 1lb beef.
I like to layer the dry into the meat, mix and layer again. In the pics you can see the mixing and then the meat back into a bag for the fridge (no flc added yet) I need to clean up some before the flc and mix again then stuffing.
I combine the salt/cure with the LJ mix.
Mix the bacto and set aside to be mixed in last.
Fresh ground pork,beef mix.
Layer the mix. Mix by hand so you done get the fat hot and smear.
Going to put this back in fridge so i can clean up. (No bacto added yet)