Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Wea300mag on December 06, 2010, 07:33:46 PM

Title: Moose Sausage
Post by: Wea300mag on December 06, 2010, 07:33:46 PM: 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.
Title: Re: Moose Sausage
Post by: the1rod on December 06, 2010, 08:34:39 PM: mmmm sounds like some good stuff. i like your grinder set-up. is that jsut a modified hand grinder?
Title: Re: Moose Sausage
Post by: Wea300mag on December 06, 2010, 08:37:58 PM: Quote from: the1rod on December 06, 2010, 08:34:39 PM
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 (http://hunting-washington.com/smf/index.php/topic,23812.0.html)
Title: Re: Moose Sausage
Post by: Lightning_Rider on December 06, 2010, 08:49:08 PM: :drool: :drool: :drool:, love the grinder too!
Title: Re: Moose Sausage
Post by: Wea300mag on December 07, 2010, 06:11:11 PM: Here is some of the final product: Summer sausage w/pepperjack cheese, summer sausage w/cheddar cheese, and about 12 lbs of langjager.
Title: Re: Moose Sausage
Post by: Lightning_Rider on December 07, 2010, 06:12:28 PM: :drool: very nice!!!!
Title: Re: Moose Sausage
Post by: Lightning_Rider on December 07, 2010, 06:19:10 PM: did you get to try out that fancy new smoke house on this meat???
Title: Re: Moose Sausage
Post by: Wea300mag on December 07, 2010, 06:27:17 PM: Quote from: Lightning_Rider on December 07, 2010, 06:19:10 PM
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.
Title: Re: Moose Sausage
Post by: ser300wsm on December 07, 2010, 06:30:18 PM: Looks very yummy... :drool:
Title: Re: Moose Sausage
Post by: dogtuk on December 08, 2010, 06:12:59 AM: Looks great Dan I put my first batch of Landjager into the smoker today will post when its done
Title: Re: Moose Sausage
Post by: huntlakewood on December 10, 2010, 09:49:27 AM: Now I am hungery THAnKS :drool: :drool: :drool:
Title: Re: Moose Sausage
Post by: MtnMuley on December 10, 2010, 09:58:21 AM: 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.
Title: Re: Moose Sausage
Post by: Wea300mag on December 11, 2010, 07:29:11 AM: Quote from: MtnMuley on December 10, 2010, 09:58:21 AM
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.
Title: Re: Moose Sausage
Post by: gray brow on December 11, 2010, 08:32:46 AM: Nice job on the moose jager, 300. Got a piece from Matt.
Title: Re: Moose Sausage
Post by: MtnMuley on December 13, 2010, 03:00:41 PM: Thanks wea300. :tup: