Author Topic: Landjager (Read 10219 times)

Wea300mag · « **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.

BLKBEARKLR · « **Reply #1 on:** October 10, 2010, 08:36:40 PM »

making some in the next two weeks

Schmalzfam · « **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.

gasman · « **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.

50CalJim · « **Reply #4 on:** October 11, 2010, 09:23:56 AM »

What makes me nervous is that he's using my Elk to practice on.

NRA4LIFE · « **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.

superdown · « **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.

NRA4LIFE · « **Reply #7 on:** October 11, 2010, 10:42:46 AM »

Green Valley meats in Auburn makes some really good ones.

gasman · « **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

dogtuk · « **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

rasbo · « **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

Wea300mag · « **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.

markts · « **Reply #12 on:** October 23, 2010, 03:13:28 PM »

Those should be awesome

rasbo · « **Reply #13 on:** October 23, 2010, 03:15:21 PM »

hope they turn out good,,its one of my favorites

gasman · « **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

Wea300mag · « **Reply #15 on:** October 24, 2010, 05:55:58 PM »

Here is the product after smoking. I smoked them real slow, it took almost 6 hrs, I stepped up the temp in the smoker from 110 to 160 until they reached 152 internally. They look and smell great but I'm not going to give them a taste test until they dry in the refer for a couple days. The batch started out at exactly 10 lbs and is just under 7 lbs now.

dogtuk · « **Reply #16 on:** October 24, 2010, 06:01:55 PM »

Dan those look great nice job hope they taste as good as they look

billythekidrock · « **Reply #17 on:** October 24, 2010, 06:06:51 PM »

Lookin' good. Let us know how the finished product turns out.

I have always wanted to make it at home, but it seemed like such a specialized process.

rasbo · « **Reply #18 on:** October 24, 2010, 06:27:54 PM »

youre killing me here

scoyoc5 · « **Reply #19 on:** October 24, 2010, 06:30:16 PM »

looks like they turned out great!

Bearhunter · « **Reply #20 on:** October 24, 2010, 09:03:53 PM »

Dan, I may be able to help you out with these some. My buddys does them and gots all the inside tips from Tuss! I think his landjager are better than tuss's, he uses a big door to flatten them, and stuffs the casings very loose, also leaves them all attached, and hangs for days in the garage after smoking.

Wea300mag · « **Reply #21 on:** October 24, 2010, 09:09:07 PM »

I would like to hear all the tips. It sounds like he is doing the dry-cure process. I'm going to try that next. This batch was fully smoked/cooked.

bow4elk · « **Reply #22 on:** October 25, 2010, 04:37:31 PM »

Awesome!

Wea300mag · « **Reply #23 on:** October 27, 2010, 06:37:27 PM »

I had my first sampling today and it was VERY tasty. It had good tangyness and heat but left no after taste.

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Author Topic: Landjager (Read 10219 times)

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