Search found 6 matches
- Mon Jan 01, 2018 06:40
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Landjager
- Replies: 8
- Views: 4085
Thanks Redzed, I'll take this as a call to do some more research before taking another swing at it. Looks like I need to better understand how to measure pH (back to college chemistry) and Aw (hopefully without an expensive water activity meter). Above all - I need to be confident that my methods ar...
- Sun Dec 31, 2017 17:38
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Landjager
- Replies: 8
- Views: 4085
- Sun Dec 31, 2017 03:39
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Landjager
- Replies: 8
- Views: 4085
OK, well live and learn. I do appreciate the information. I do have a few followup questions: 1. Is there a food safety concern in the 4 days curing (70°F / 70% RH) since I used Fermento and not a bacterial culture? 2. Since this was hot smoked and fully cooked, Aw is probably irrelevant, as I under...
- Sun Dec 31, 2017 02:19
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Landjager
- Replies: 8
- Views: 4085
- Sat Dec 30, 2017 23:19
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Landjager
- Replies: 8
- Views: 4085
Curing Landjager
I'm new to this forum, and while I've been making fresh sausage for years, I've only recently started learning about dry curing. I've been interested in making landjager, and used Chuckwagon's "Lawman's Landjager" recipe, posted 9/10/14. I converted a used fridge for fermentation, using a combinatio...
- Sat Dec 30, 2017 21:47
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 552958