Moose Sausage

[Wea300mag]

A co-worker went moose hunting in Canada this year, while he did not harvest anything, a couple of his hunting buds did. We spent part of the weekend grinding/stuffing 50 lbs of summer sausage and 25 lbs of landjager. I am smoking it now. We used Butcher-Packer spice blends for each. Some of the summer has pepper-jack cheese, some has cheddar, and some is without cheese. I will have some finished product pictures tomorrow.

[the1rod]

mmmm sounds like some good stuff. i like your grinder set-up. is that jsut a modified hand grinder?

[Wea300mag]

mmmm sounds like some good stuff. i like your grinder set-up. is that jsut a modified hand grinder?

Yes it is, here are the details on the grinder.

http://hunting-washington.com/smf/index.php/topic,23812.0.html

[Lightning_Rider]

  , love the grinder too!

[Wea300mag]

Here is some of the final product: Summer sausage w/pepperjack cheese, summer sausage w/cheddar cheese, and about 12 lbs of langjager.

[Lightning_Rider]

  very nice!!!!

[Lightning_Rider]

did you get to try out that fancy new smoke house on this meat???

[Wea300mag]

did you get to try out that fancy new smoke house on this meat???

No, I hope to season it this weekend. I have another co-worker who has about 60 lbs of whitetail he wants to make into sausage the following weekend so that will be the first run.

[ser300wsm]

Looks very yummy... 

[dogtuk]

Looks great Dan I put my first batch of Landjager into the smoker today will post when its done

[huntlakewood]

Now I am hungery THAnKS 

[MtnMuley]

Wea300, how long did it take you once starting the process for the landjager until you were just finished with the final product?  I know a place that takes a couple weeks for the final product to be ready.  The stuff is great, and I'd kinda like to give making it a shot.

[Wea300mag]

Wea300, how long did it take you once starting the process for the landjager until you were just finished with the final product?  I know a place that takes a couple weeks for the final product to be ready.  The stuff is great, and I'd kinda like to give making it a shot.

I only used 3 days total as I smoked the sausages to 152 F. I mixed, stuffed, formed them, and then put them in the refer for 24 hours. Next, I smoked them, let them sit on the kitchen table overnight to dry out, then put them in the refer for 2 more days (uncovered) to dry some more. These end up like a cross between jerky and sausage, but more towards the jerky side. The process that takes 2 weeks is a dry cure and uses a different process/curing ingredient. In that process, the meat is never really cooked, just dried out and chemically cured. I'm not quite to that level yet.

[gray brow]

Nice job on the moose jager, 300.  Got a piece from Matt. 

[MtnMuley]

Thanks wea300.