Thanks again for watching everyone. Looking forward to reading your comments!
@jladdgolden5398
Жыл бұрын
Great video. What brand of grinder is that?
@mikesmicroshop4385
2 жыл бұрын
There was no need to use Cure # 2. For this Cure # 1 is completely sufficient. This is a fermented sausage, the PH is lowered by the fermentation to a point (PH 5.3 or below) that Bacteria will not grow. The only time the Curing salt is doing anything beneficial is while the sausage PH is not low enough to protect it. The time period is only a few days at most. Cure # 1 provides protection for up to 4 weeks, Cure # 2 is used when protection is needed beyond 4 weeks. In this project, you have lowered the PH and you have Lowered the water activity and it is safe because of those two factors. The extended life of Cure # 2 is only adding excessive un consumed Nitrate to your end product. Also in the days past the people who fermented sausage were very skilled at what they did, today we use a PH meter to see if the desired PH has been reached. By using a PH meter you will be able to start drying your product when it is in the safe zone, and if you know what PH (level of sour) you like you can pull your product and begin drying at the point you like so that it does not get to sour.
@dan5047
Жыл бұрын
Agreed
@kevinsmith9726
7 ай бұрын
Correct. In fact #2 can be detrimental to health if not allowed to degrade for long enough . + 6 weeks
@Naltddesha
7 ай бұрын
You guys really know your sausage, holy shit
@yippikiyay197
2 жыл бұрын
Was waiting for the video drop today!
@duncanhenry
2 жыл бұрын
Glad you have been liking them Mike. See you again and again in the comments! Appreciate it man!
@davidh8258
2 жыл бұрын
eating a piece of landjager as i watch you make landjager. one of my favorite's
@Naltddesha
7 ай бұрын
Bavarian Meats brand by chance?
@victormaack2353
2 жыл бұрын
Great job on the landjäger one of my favorites. Coming from a german background that was our pepperoni or snack sticks growing up. I have made it as a smoked sausage with cure #1 and no culture. Can't wait to try fermented. And I have had the book now for a few days such great material.
@duncanhenry
2 жыл бұрын
Hey Victor, those would be fond memories. I love the Landjager. Yes you'll be very pleased when you pull it off. The Fermentation add so much flavor. Enjoy the book!
@lostmoose7352
2 жыл бұрын
Just in time! Thanks, my 1st batch was planned for tomorrow !
@duncanhenry
2 жыл бұрын
Good luck I hope it turns out great!
@justinehenry980
2 жыл бұрын
Yum! Looks awesome. Craving Landjager now! Great video.
@johnpowell4415
Ай бұрын
Only one cold smoke? I'll be going 2 - 3, my friends in Germany do 3 x 12 hour passes for Landjäger. Never trust a Polish recipe for a German sausage! Your finished sausages looked great thanks for the video
@patfilipczak6888
2 жыл бұрын
That's awesome I'm just getting set up to try my hand at this fermented sausage is fantastic
@duncanhenry
2 жыл бұрын
It can be frustrating at times and really rewarding at others.
@patfilipczak6888
2 жыл бұрын
I hope I could do the waiting
@burtonurnie4961
2 жыл бұрын
Awesome!! I have bought all their books. The first one was fermented sausage ( yellow colored book) many years ago. The favorite I've made was skilandis. Thanks for doing these videos.
@duncanhenry
2 жыл бұрын
Thank you for the recommendation, I am looking forward to playing with my chamber more.
@harrybohnet2866
Жыл бұрын
Great video, got me inspired to do more fermented sausage. I made a batch of these Landjagers from Marianski's book and turned out fantastic, did not last long with the family. I stumbled onto your site a month ago and all I can say is awesome video's!! Definitely got me hooked on taking my sausage making to the next level. Thanks for sharing your expertise with us!! And I just realized you are in Rimbey, the next time I am in the area will stop at your shop.
@yippikiyay197
2 жыл бұрын
Wow you had this prepared ahead of time! So impressed. Great job following the recipe! Can't wait to try this myself. Can you do a video on your fermentation and drying chambers please?
@chrispeterson1247
2 жыл бұрын
That chamber will cost you a small fortune lol
@duncanhenry
2 жыл бұрын
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome. Eric at 2 guys and a cooler has a good video. kzitem.info/news/bejne/pIifl4WGrItympg
@alwayshungry24
2 жыл бұрын
never heard of this type of sausage but I'm willing to try anything. i used your link for my book that arrives tomorrow. thanks for the video
@duncanhenry
2 жыл бұрын
Hope you enjoy, the sausage and the book. Landjager is a bit tricky to pull off.
@idahopotato5837
2 жыл бұрын
Landjāgger is my favorite sausage. I will have to give this a try. Thanks for the video. They are almost $2 a 6" stick here now.
@leahtiferetrabinovitz6518
2 жыл бұрын
looks great, i should try this with my umai dry charcuterie bags i just got. i havent done anything like this yet
@duncanhenry
2 жыл бұрын
You should! I have never used those. I hope it turns out great for you.
@markskibo5159
8 ай бұрын
I like you match your knives to plates!!
@warmsteamingpile
2 жыл бұрын
I love Landjager. The local butcher shop I got it from has been closed because of a fire for at least six months. I would love to make it myself but I don't have a drying cabinet.
@duncanhenry
2 жыл бұрын
Check out Erics video on how to build a cabinet kzitem.info/news/bejne/pIifl4WGrItympg
@helkdona226
Жыл бұрын
So I can tell from your voice that you are a fellow Canadian at 1:55 the way you said today you sound like half the guys I hunt with
@kelvinsoloway4047
Жыл бұрын
Duncan what culture did you use ? I'm in Vancouver and where do you get your cultures? great channel
@harrykuheim6107
Жыл бұрын
This Guy is good
@barrysmith1988
2 жыл бұрын
I like your cold smoker. I use my bradley the same way for cold smoking cheese when outside temperatures are low.
@duncanhenry
2 жыл бұрын
I have never played around smoking cheese but I think that would be fun. Especially to add to a smoked sausage.
@CanielDonrad
2 жыл бұрын
When I was a child there was a German butcher in Northern Kentucky. They made spectacular landjager. Unfortunately they went out of business and the sausages went with them. Jungle Jim's sells landjager. But not quite as good as the ones I grew up with.
@duncanhenry
2 жыл бұрын
Well hopefully you can make some and figure out the recipe. Too bad these guys didn't share, that's why I make these videos. I want to keep the art alive. Thanks for watching Daniel.
@ismailkarakartal5401
Жыл бұрын
@@duncanhenry 💙💙💙💙💙🤗🤗🤗🤗🤗🇹🇷🇹🇷
@chrisdangerfield4250
Жыл бұрын
I will get this book.... great sausage and meat curing. Rytec kutas. My bible. Thanks yous
@bjlucky
Жыл бұрын
Are you in Alberta? Noticed the hawk tail hat!
@AnnnEXE
Жыл бұрын
Is it possible to do this with a regular old smoker? I have some reservations about not thoroughly cooking pork, lol.
@opcn18
Ай бұрын
How does the culture bacteria survive the nitrite/nitrate cure?
@timnunweiler7291
2 жыл бұрын
Hi Duncan!! This is great! I’ve been wanting to make these. I’ll definitely try this! I’m looking for a recipe for and dry fermented Swiss meat stick I buy called a ‘Chimney stick’ . It’s similar to a landjageur . Has a black coating on the outside, and OH SO GOOD!!! I buy them from Valbella meats in Canmore Alberta. I’d love to see you make some of these! I wish I knew their real name so I could find a recipe!!
@timnunweiler7291
2 жыл бұрын
I think they are called Swiss Farmer Sausages. Still can’t seem to find a recipe…
@picklejohn7810
2 жыл бұрын
So far I can only conclude your selling a book. No recipes divulged.
@carlucci3682
2 жыл бұрын
Great video haven't been your site for a while, how many March Sausage videos did you do so far. thx
@duncanhenry
2 жыл бұрын
Thank you. We have one for each day.
@CaraDees
2 жыл бұрын
What does "smelling fermented" mean please? Is it a good smell? I'm worried I won't know what a good fermented or bad fermented smell is like LOL
@carfvallrightsreservedwith6649
2 жыл бұрын
Landjager (laund-yāy-ğir)..."hunter sausage". SAUSAGE MAKER fermenting chamber price a little out of reach for the majority of viewers. Converting a refrigerator with an INK BIRD dual controller, a small humidifier, and computer fans MUCH more feasible.
@duncanhenry
2 жыл бұрын
Yes I'm hearing this quite a bit luckily Eric at 2 guys and a cooler has a good video or 2 on converting fridges into Chambers.
@petedonaghue5849
Жыл бұрын
I have bacteria outside can I use it?
@charlesa3374
Жыл бұрын
Make sure that the water is NOT tap water since that may have chemicals that will destroy the culture (use bottled distilled water)...very important! If you're drying for less than 30 days, Instacure #1 would be the salt to use (sodium nitite), not Insticure #2. Outside of that, good process....
@2FRESH-4U
Жыл бұрын
Luckily for me there is a German deli down the street I’ll have to just keep buying theirs
@davidens8204
2 жыл бұрын
I realy would like to see you do a collaboration with another youtube channel that is right up your alley so to speak it is called ' 2 Guys and a Cooler' they are based out of Panama I feel like you guys could learn a lot from each other don't know how many videos he has put out but let's just say alot ..lol it seems like your minds together would be a charcuterie perfect storm ...lol ...if anything just to compare notes ... hee hee have a good one
@duncanhenry
2 жыл бұрын
Thanks! I have spoke with Eric before and he is a really great guy. I hope to do work with him in the future for sure.
@donlivingston4118
2 жыл бұрын
Hey Duncan. What is the brand of the cold smoke generator/pan?
@duncanhenry
2 жыл бұрын
amzn.to/3tUSc6S Thats the brand I can't find my square one anymore My little tin smoker is a big chief smoker.
@isaacplant160
2 жыл бұрын
Hey there just wondering what culture you used? I'm in Canada and have difficulty getting a lot of the ones from the states! Great video! Gonna have to pick up that book
@duncanhenry
2 жыл бұрын
Hey there, I can remember what one I used exactly I think it was bactoferm. But they carry it at halfords, dnr, highcalibur products. They ship it out frozen and in a ice pack.
@davidroth999
2 жыл бұрын
@@duncanhenry right on thanks so much!
@trevorjones104
Жыл бұрын
A butcher outside of Edmonton made a "Hungarian Sausage" that was a real close match to a Landjeager, other than it was a lot hotter (pepper), redder, and seemed more raw than a Landjaeger. He was pretty tight lipped about the recipe, other than to say it was no longer allowed to be made, under the Health Code rules, though he would make it if the order was over 25 pounds (minimum personal order). I miss those! :) Any idea what they would be called?
@awax2585
Жыл бұрын
Sounds like "Kolbascz"
@trevorjones104
Жыл бұрын
@@awax2585 Looked, and no...Sadly... The stuff this gent was making was pretty close to raw, if it spent time in a smokehouse, it was a cold smoke, or a VERY short hot smoke. Pretty sure about all the cooking it got, was from fermentation. Thank you though, the Kolbascz looks like one to try anyways! Still looking for a red, near raw, fermented sausage, that looks a lot like a Landjeager, pressed flat then dried some. Maybe it was his own recipe? Who knows, eh?
@lekovitaishrana
2 жыл бұрын
Awesome videom
@duncanhenry
2 жыл бұрын
Thank you!
@dalewinn5686
2 жыл бұрын
Thank you sir. Do you have a link to for the drying chamber you use?
@rickescover1862
2 жыл бұрын
Look up, the sausage maker
@chrispeterson1247
2 жыл бұрын
And have your wallet ready lol
@dalewinn5686
2 жыл бұрын
@@chrispeterson1247 your not kidding. Wow!
@duncanhenry
2 жыл бұрын
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome. Eric at 2 guys and a cooler has a good video. kzitem.info/news/bejne/pIifl4WGrItympg
@lostmoose7352
2 жыл бұрын
Henry, is this the same grinder like on Amazon?
@duncanhenry
2 жыл бұрын
Mine is not. I plan to do a video reviewing a bunch of amazon meat equipment one day though.
@lostmoose7352
2 жыл бұрын
I appreciate. I am having trouble to find a good one...I am tired of the junk, but dont have a super great budget
@jeremyvoth3148
2 жыл бұрын
If only I had $4500 for curing chamber! Might start with mini fridge!
@duncanhenry
2 жыл бұрын
Ya it was a treat to myself. Check out 2 guys and a cooler's video on how to build one kzitem.info/news/bejne/pIifl4WGrItympg
@mileskirsch8880
2 жыл бұрын
👍🏿
@duncanhenry
2 жыл бұрын
Thanks Miles
@patfilipczak6888
2 жыл бұрын
Do you use a ph meter
@duncanhenry
2 жыл бұрын
Saving up! They are expensive.
@ppjt6018
Жыл бұрын
made me hungry, off the the butcher shop for some grub,/ easier to buy than to make, and money invested in equipment is more than a lifetime of sausage purchase....
@vanceleyendecker9948
2 жыл бұрын
It's pronounced lawn Jagger
@duncanhenry
2 жыл бұрын
Thanks
@rocket4mars
2 жыл бұрын
@@duncanhenry Yeah, FYI Vance is a bit sloppy there with the pronunciation...Being of German origin I can confidently say a better match would be "Lundt yeah gar"
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