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Author Topic: Landjager  (Read 6978 times)

Offline dogtuk

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Landjager
« on: August 28, 2012, 05:33:40 PM »
Hello everyone

I did a ten pound batch of Landjager today I used premixed seasonings from PS Seasoning and Elk/Pork Mix 60-40 Elk and Pork butt stuffed into Hog casings and smoked using hickory they turned out Awesome

happyness is a full smoker

Offline Austrian Hunter

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Re: Landjager
« Reply #1 on: August 28, 2012, 05:38:08 PM »
 :drool: :drool: :drool: Wow, can I drop off my meat at your place  :chuckle: :chuckle:

Offline sebek556

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Re: Landjager
« Reply #2 on: August 28, 2012, 05:42:50 PM »
I'll pm you my address so you can send me a few out those so I can test if they are indeed as good as they look  :chuckle: :chuckle:

Offline Jason

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Re: Landjager
« Reply #3 on: August 28, 2012, 05:45:20 PM »
Looks Tasty :drool: :drool:

Offline NRA4LIFE

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Re: Landjager
« Reply #4 on: August 29, 2012, 08:31:37 AM »
Nice work Huey, as always.  Did you press them first?  Also, it looks like you smoked them on the racks verses hanging, any reason for that?
Look man, some times you just gotta roll the dice

Offline h20hunter

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Re: Landjager
« Reply #5 on: August 29, 2012, 08:51:36 AM »
Ripper had some of that stuff along on his spring bear hunting....killer stuff!

Offline dogtuk

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Re: Landjager
« Reply #6 on: August 29, 2012, 09:07:08 AM »
Gary I did press them I placed them on a cutting board and placed a cutting board on top sort of a sandwich and placed a weight on top of the cutting boards and placed into a fridge for two days before going into the smoker and yes I did them on racks the smaller links tend to come undone if hung in the smoker so i usually do them on racks 
happyness is a full smoker

Offline CoyoteChuck52

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Re: Landjager
« Reply #7 on: August 29, 2012, 01:19:22 PM »
dang them look good..What temp and how long did they take in the smoker?
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Offline dogtuk

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Re: Landjager
« Reply #8 on: August 29, 2012, 01:31:02 PM »
8-9 hours in the smoker dont remember think it was closer to 8 hours temps went from 120 to 175 pulled when the meat temp was up to 152
I do all Sausage at smoker temps of 120 for two hours and then raise the temp up to 140 for an hour then up to 160 for an hour then up to 175 to finish
happyness is a full smoker

Offline NRA4LIFE

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Re: Landjager
« Reply #9 on: August 29, 2012, 01:54:28 PM »
Did you separate them into the individual links before you pressed and/or smoked them?
Look man, some times you just gotta roll the dice

Offline dogtuk

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Re: Landjager
« Reply #10 on: August 29, 2012, 02:13:19 PM »
No did that after they where smoked just because I had the room in the smoker I can fit more into the smoker if I cut them into links just did not need to
happyness is a full smoker

Offline Wingin it

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Re: Landjager
« Reply #11 on: September 04, 2012, 04:32:23 PM »
Looks tasty!!!  :drool:

Offline BOWHUNTER45

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Re: Landjager
« Reply #12 on: September 04, 2012, 04:41:23 PM »
they look goooood !!  :tup:

Offline Wea300mag

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Re: Landjager
« Reply #13 on: September 04, 2012, 09:16:15 PM »
Great looking product Huey, I need to go harvest some critters to get some more material to work with.  :drool:
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Offline wt

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Re: Landjager
« Reply #14 on: September 04, 2012, 10:19:40 PM »
Those look fantastic, I'm looking for a grinder/stuffer or separate machines. What do you use? Great job, Landjagers are hands down my favorite smoked treat!

 


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