Some of the recipes I’ve been using for fermented sausage get mixed up in my head: refrigerate for 2 days, let sit at room temp, cold smoke for 4 hours, etc. I had forgotten the Landjager needed to be cold-smoked before drying, and so I fired up the smoker for the first time yesterday. Needless to say, smoking meat isn’t so compatible with the modern workplace. Some of my co-workers caught a whiff of hickory and assumed I was up to more no good. Others, concerned for the demise of our company, sniffed a few times and said “is something burning?” Note that I didn’t attempt to smoke sausage indoors – the smoker was just close enough to the building to get into a vent or something.
Actually operating the unit was easy, even with the cold-smoke adapter. I attached everything up, put the hickory pucks in the feeder, and voila:
Note FedEx boxes pressed into service. This was a bit annoying – having to elevate the smoker over a foot higher than the puck-eater. It wasn’t a totally cold smoke, either – temp got up to 50C after 3 hours. All in all, though, the end product looked tasty – deep red in color, and smelled good, too.
This is a pic of the post-smoke Landjager relaxing back in the fridge. I didn’t spray any mold starter on the Landjager, just the Soppressata. We’ll see if it gets some by association anyway, or even whether the good mold grows like I want it to on the Soppressata.