Landjager

[Wea300mag]

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]

making some in the next two weeks

[Schmalzfam]

I haven't made it but, I love em! Let me know how it goes! Good luck.

[gasman]

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]

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

[NRA4LIFE]

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]

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]

Green Valley meats in Auburn makes some really good ones.

[gasman]

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]

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]

Mt view meats makes some good ones also..spendy and a pain in the but time wise,but boy they are good

[Wea300mag]

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]

Those should be awesome

[rasbo]

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

[gasman]

I will be happy to help with the taste testing and consumption 


I love Landjager too