Cured Meats/ Lanjagers hard Salami

[Wetwoodshunter]

Hi all,
I aspire to be able to make my own lanjagers and hard salami with some of the game meats that I harvest throughout the year. I was at Owens meats in Cle Elum talking to the owner and learned a little bit about the meat curing process but cant find any small machines that would be capable of keeping my temperatures right during the curing process.

Has anyone on here had success doing dry cured lanjagers were the curing process is 15+ days? Can you use a regular dehydrator for this process, from my research it looks like a dehydrator is the wrong tool for the job. Can anyone point me in the direction of the correct tool/s for the process? 

[NRA4LIFE]

Check out a thread called "Charcuterie" on here.  Angry Perch on here has done some outstanding work in this field.  Some specialized equipment will be needed.

[Angry Perch]

Hi all,
I aspire to be able to make my own lanjagers and hard salami with some of the game meats that I harvest throughout the year. I was at Owens meats in Cle Elum talking to the owner and learned a little bit about the meat curing process but cant find any small machines that would be capable of keeping my temperatures right during the curing process.

Has anyone on here had success doing dry cured lanjagers were the curing process is 15+ days? Can you use a regular dehydrator for this process, from my research it looks like a dehydrator is the wrong tool for the job. Can anyone point me in the direction of the correct tool/s for the process?

One of the first and most interesting things to learn is that you wan a humid environment for drying. Go figure! I built a curing chamber from a stand up, frost free freezer. (well, it's an ongoing process, as there should be yet another Amazon box on the porch tonight) This time of year, you may very well have a natural environment that will work. Basement, garage, crawl space? If you've got a place that'd 45-60 degrees, and 70-80% humidity, +/- a bit, you're in business. If you're on Facebook, (I'd never looked at it prior to this, thanks Carl!) join these.

Curing chamber support group.
Cured meats and sausage making.
Sausage Debauchery.

The first two everyone is super helpful. The last I look at, but don't post much.

[Ddouble]

Carl is to blame for a lot of Amazon boxes and joining of facebook groups. I 2nd everything angry perch said.

[Carl]

Man, I look at a Cured Meats thread and see my name all over the place! 

I would defend myself - if it wasn't all true.
 

But we're having fun...right? 

[Angry Perch]

I need to get off the internet. The power of suggestion is too much. After reading sumpnz's thread on head cheese, it reminded me of something I've been wanting to try for a while. Picking up a head tonight to make porchetta di testa.

[sumpnz]

I need to get off the internet. The power of suggestion is too much. After reading sumpnz's thread on head cheese, it reminded me of something I've been wanting to try for a while. Picking up a head tonight to make porchetta di testa.

My pleasure!

[Angry Perch]

And there you have it!

[Angry Perch]

wetwoodshunter, sorry your thread went a little sideways!

I currently have a batch of landjaeger hanging in my chamber. It will be ready to try in a few days. I have done a dry cured salami and Spanish chorizo, as well as a couple venison bresaola. So far everything tastes great, and nobody has died. If you follow some basic rules, from my experience, it is very safe, and way easier than I imagined. If you've got a small venison roast, or want to buy a cheap piece of beef eye of round, start with a bresaola. Super easy, and there's probably a place around your house, apartment, etc. that will work for hanging it. Also, it's absolutely the tastiest thing I've made. Feel free to PM.

[Boss .300 winmag]

So what's that filleted pigs head thing called?

[Wetwoodshunter]

Thanks for the comments. I couldn't find the old thread mentioned but checked out the Facebook groups. I may try and build a curing fridge too or some type of chamber.

That pigs head thing looks interesting. I've never seen anything like it.

[Angry Perch]

So what's that filleted pigs head thing called?

Porchetta di testa.
It is vacuum packed, and will cook sous vide for 12 or 16 hours. Then cool down and slice thin. First attempt, so we'll see what happens.

[Angry Perch]

Thanks for the comments. I couldn't find the old thread mentioned but checked out the Facebook groups. I may try and build a curing fridge too or some type of chamber.

That pigs head thing looks interesting. I've never seen anything like it.

A basic chamber is real easy.

[Ddouble]

 Here is a link to the original thread.
http://hunting-washington.com/smf/index.php?topic=166830

[Angry Perch]

The pig head, sous vide 15 hours @ 180, then chilled and sliced.

[NW-GSP]

Angry perch that looks amazing! How did it taste?, did you have to cut the lid for that sous vide cooker?

[Angry Perch]

Yes, just a standard food service container and took a scissors to the lid.
I though it was really good. Carl and Ddouble may chime in with their thoughts. Sliced thin, served it on crisp pieces of baguette with arugula, and capers and lemon zest/ juice to cut the richness of the pork.

[Carl]

Perch's presentation was a work of art!  Thinly sliced with lemon zest, capers, shaved Parmesan cheese, onions, and arugula. Maybe olive oil. It was delicious.   

[Ddouble]

It was fantastic. Thinly sliced on toast for breakfast 2 days afterwards was great aswell. Angry Perch did a great job.

[Whitpirate]

Yes, just a standard food service container and took a scissors to the lid.
I though it was really good. Carl and Ddouble may chime in with their thoughts. Sliced thin, served it on crisp pieces of baguette with arugula, and capers and lemon zest/ juice to cut the richness of the pork.

We need to get together sometime...you
Guys know how to party.  I can cook a little.

[Angry Perch]

Food is good! I probably like it a little too much!

[Ddouble]

Food is good! I probably like it a little too much!

No such thing as too much!

[92xj]

The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?

[Angry Perch]

The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?

Everything was very soft. I expected the ears you have a more defined bite, but didn't notice it. I don't thin I'd do much different.

[Ddouble]

The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?

Everything was very soft. I expected the ears you have a more defined bite, but didn't notice it. I don't thin I'd do much different.

The whole thing just kinda melted like butter on toast the next day. Definitely couldnt pick out it was an ear or tongue imo. It was great.