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Landjager
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Topic: Landjager (Read 10217 times)
Wea300mag
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Old Salt
Join Date: Aug 2007
Posts: 5433
Location: Sedro Woolley
Landjager
«
on:
October 10, 2010, 08:33:22 PM »
Does anyone make their own landjager? I've never made any dry cured sausage before so I'm looking for some helpful hints. I've searched the internet and have Rytek Kutas's book and video but I'm just looking for a first hand proven recipe/procedure.
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Keep your nose in the wind and your eyes on the skyline
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BLKBEARKLR
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Frontiersman
Join Date: Jan 2009
Posts: 4092
Location: Roy, Washington
Taxidermist
Re: Landjager
«
Reply #1 on:
October 10, 2010, 08:36:40 PM »
making some in the next two weeks
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22 years 3 months and 4 days, happily retired from the U.S Army.
Schmalzfam
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Longhunter
Join Date: Oct 2008
Posts: 525
Location: Skagit valley
Re: Landjager
«
Reply #2 on:
October 10, 2010, 08:41:42 PM »
I haven't made it but, I love em! Let me know how it goes! Good luck.
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gasman
Washington For Wildlife
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Old Salt
Join Date: Dec 2008
Posts: 6377
Location: Tacoma,wa
Re: Landjager
«
Reply #3 on:
October 10, 2010, 09:29:20 PM »
I love Landjager but the process is so intense, I don't have the patience to make it over a few days or the dehumidafier to do it correctly
Good luck and i would love to be your taste tester
On a side note, I brought a bunch on our WY. antelope trip and Ribka loved it. He never had it before.
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Gasman
It's 5 O'clock somewhere.......
50CalJim
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Longhunter
Join Date: Sep 2007
Posts: 659
Location: Birdsview/Startup
5th yr in a row I've drawn a Special Permit.
Re: Landjager
«
Reply #4 on:
October 11, 2010, 09:23:56 AM »
What makes me nervous is that he's using my Elk to practice on.
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NRA4LIFE
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Old Salt
Join Date: Nov 2007
Posts: 6057
Location: Maple Valley
Groups: NRA
Re: Landjager
«
Reply #5 on:
October 11, 2010, 09:27:34 AM »
I have never tried any dry cured sausage. I don't have the resources to control the temp and humidity accurate enough. From what I have read, that is very important.
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Look man, some times you just gotta roll the dice
superdown
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Sourdough
Join Date: Oct 2008
Posts: 2045
Location: Sumner
Re: Landjager
«
Reply #6 on:
October 11, 2010, 09:44:19 AM »
I love it
i have never made it. I get it from the little European deli in the valley harvest foods in federal way.
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NRA4LIFE
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Old Salt
Join Date: Nov 2007
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Location: Maple Valley
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Re: Landjager
«
Reply #7 on:
October 11, 2010, 10:42:46 AM »
Green Valley meats in Auburn makes some really good ones.
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Look man, some times you just gotta roll the dice
gasman
Washington For Wildlife
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Old Salt
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Location: Tacoma,wa
Re: Landjager
«
Reply #8 on:
October 11, 2010, 04:28:03 PM »
There is a German Deli in Seattle that makes most of those specialty sausages, cheeses, deli meats and other things. They have all the nessisary equipment to make it.
Most German Deli's in the state get them from them. Very few places actually make it them self. Even the deli in Leavenworth gets there meats from them, along with the German Deli in Lakewood and Federal Way
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Gasman
It's 5 O'clock somewhere.......
dogtuk
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Longhunter
Join Date: Aug 2007
Posts: 501
Location: Forks WA
Re: Landjager
«
Reply #9 on:
October 11, 2010, 06:30:43 PM »
Dan
I have not made this stuff myself dont really care for it But I have a buddy who does a decent job of making it he mixes the meat and pre mixed seasoning for landjager and stuffs into hog casings he stuffs them loosely then he lays them on a rack in the refrigerator for 12-24 hours then he smokes them just like any other sausage they turn out pretty good he has used deer elk and antalope they all turn out good
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happyness is a full smoker
rasbo
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Legend
Join Date: Aug 2008
Posts: 20144
Location: Grant county
In God I trust...Try taking that away from me!
Re: Landjager
«
Reply #10 on:
October 11, 2010, 06:37:57 PM »
Mt view meats makes some good ones also..spendy and a pain in the but time wise,but boy they are good
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Wea300mag
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Old Salt
Join Date: Aug 2007
Posts: 5433
Location: Sedro Woolley
Re: Landjager
«
Reply #11 on:
October 23, 2010, 03:09:29 PM »
I'm in the middle of my first batch. I made 10 lbs (6.5 lbs elk/3.5 lbs pork shoulder) and used a pre-mixed blend from
Butcher Packer
. I'm going to smoke this batch until it reachs 152 deg F so I used (2) tsp of instacure #1. I like a little heat with all my other sausage I make so I added 1-1/2 tbsp of cayenne. It is kind of tricky getting the correct loose fill you need in the casing and keeping the air out. I used my pricker a lot. I used two cutting boards to get them flat. I'm keeping them in the refer overnight and will smoke them tomorrow. After they are smoked, I'm going to continue to dry them in a humid refer. I will update this tomorrow after I pull them from the smoker.
Here are some pics of the process so far.
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markts
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Sourdough
Join Date: Aug 2008
Posts: 2497
Location: Wishkah Washington
Re: Landjager
«
Reply #12 on:
October 23, 2010, 03:13:28 PM »
Those should be awesome
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rasbo
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Location: Grant county
In God I trust...Try taking that away from me!
Re: Landjager
«
Reply #13 on:
October 23, 2010, 03:15:21 PM »
hope they turn out good,,its one of my favorites
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gasman
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Old Salt
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Re: Landjager
«
Reply #14 on:
October 24, 2010, 02:57:26 PM »
I will be happy to help with the taste testing and consumption
I love Landjager too
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Gasman
It's 5 O'clock somewhere.......
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