Post by: Wetwoodshunter on January 12, 2017, 09:55:11 AM
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?
Post by: NRA4LIFE on January 12, 2017, 09:59:45 AM
Post by: Angry Perch on January 12, 2017, 10:18:15 AM
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.
Post by: Ddouble on January 12, 2017, 10:45:50 AM
Post by: Carl on January 12, 2017, 12:21:34 PM
I would defend myself - if it wasn't all true.
:chuckle:
But we're having fun...right? :IBCOOL:
Post by: Angry Perch on January 12, 2017, 01:06:11 PM
Post by: sumpnz on January 12, 2017, 01:21:34 PM
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.
:EAT:
My pleasure!
Post by: Angry Perch on January 13, 2017, 07:34:43 PM
Post by: Angry Perch on January 13, 2017, 07:42:33 PM
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.
Post by: Boss .300 winmag on January 13, 2017, 08:00:40 PM
Post by: Wetwoodshunter on January 13, 2017, 08:20:42 PM
That pigs head thing looks interesting. I've never seen anything like it.
Post by: Angry Perch on January 13, 2017, 10:06:43 PM
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.
Post by: Angry Perch on January 13, 2017, 10:08:01 PM
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.
Post by: Ddouble on January 14, 2017, 09:41:50 AM
http://hunting-washington.com/smf/index.php?topic=166830
Post by: Angry Perch on January 17, 2017, 10:07:53 AM
Post by: NW-GSP on January 17, 2017, 11:11:29 AM
Post by: Angry Perch on January 17, 2017, 11:18:19 AM
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.
Post by: Carl on January 18, 2017, 06:53:48 PM
Post by: Ddouble on January 18, 2017, 07:23:27 PM
Post by: Whitpirate on January 18, 2017, 08:59:37 PM
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.
Post by: Angry Perch on January 18, 2017, 09:04:00 PM
Post by: Ddouble on January 20, 2017, 09:29:00 PM
Food is good! I probably like it a little too much!No such thing as too much!
Post by: 92xj on February 09, 2017, 07:21:01 PM
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?
Post by: Angry Perch on February 10, 2017, 09:49:06 AM
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.
Post by: Ddouble on February 10, 2017, 04:56:26 PM
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.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.