Author Topic: Landjager (Read 7215 times)

dogtuk · « **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

Austrian Hunter · « **Reply #1 on:** August 28, 2012, 05:38:08 PM »

Wow, can I drop off my meat at your place

sebek556 · « **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

Jason · « **Reply #3 on:** August 28, 2012, 05:45:20 PM »

Looks Tasty

NRA4LIFE · « **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?

h20hunter · « **Reply #5 on:** August 29, 2012, 08:51:36 AM »

Ripper had some of that stuff along on his spring bear hunting....killer stuff!

dogtuk · « **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

CoyoteChuck52 · « **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?

dogtuk · « **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

NRA4LIFE · « **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?

dogtuk · « **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

Wingin it · « **Reply #11 on:** September 04, 2012, 04:32:23 PM »

Looks tasty!!!

BOWHUNTER45 · « **Reply #12 on:** September 04, 2012, 04:41:23 PM »

they look goooood !!

Wea300mag · « **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.

wt · « **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!

dogtuk · « **Reply #15 on:** September 05, 2012, 05:35:46 AM »

Quote from: wt 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!

WT
I have a Cabelas 1 1/2 Hp Grinder and a 11 Pound Cabelas vertical Stuffer They work great the Stuffer is the old style and I had to do some modification to it to get it to work but it does the job now I would go with a seperate stuffer if you plan on making a lot of Sausage

wt · « **Reply #16 on:** September 05, 2012, 11:09:36 PM »

Thanks for the info dogtuk.

highmuley · « **Reply #17 on:** September 10, 2012, 06:04:03 AM »

Damn those are sexy. I pack those in my day pack when I hunt. There great for a quick snack.

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Author Topic: Landjager (Read 7215 times)

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