Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!

Hi JP,
jp schrieb:
Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!

this recipes doesn't contain any venison at all, but you can use venison
instead of beef

Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla

Hi JP,
jp schrieb:
Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!

this recipes doesn't contain any venison at all, but you can use venison
instead of beef

Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla

Karla Baumann wrote:
Hi JP,
jp schrieb:

Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!


this recipes doesn't contain any venison at all, but you can use venison
instead of beef

Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla


This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.

Best regards,
Bob

Karla Baumann wrote:
Hi JP,
jp schrieb:

Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!


this recipes doesn't contain any venison at all, but you can use venison
instead of beef

Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla


This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.

Best regards,
Bob

Hi,
zxcvbob schrieb:
snips
This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

in germany we call it poekelsalz (fr. sel rose), contains about 0,5 %
sodium nitrite, so your're absolutely right. It is a mistake in my
translation, it takes 2 tbs+ poekelsalz. Is there another kind of cure
available in UK, US like poekelsalz?

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,


I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.


Best regards,
Bob

Thanks,
Karla

Hi,
zxcvbob schrieb:
snips
This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

in germany we call it poekelsalz (fr. sel rose), contains about 0,5 %
sodium nitrite, so your're absolutely right. It is a mistake in my
translation, it takes 2 tbs+ poekelsalz. Is there another kind of cure
available in UK, US like poekelsalz?

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,


I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.


Best regards,
Bob

Thanks,
Karla

In de.rec.mampf zxcvbob wrote:
Karla Baumann wrote:
Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla


This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.



I was curious and looked up the recipe and then for the amount of
nitrite in the original "Poekelsalz".
E.g. on
http://www.esco-salt.com/produkte/sp...amm-poekel.cfm
they list either 0.4-0.5 or 0.8-0.9 % sodium nitrite for their
Poekelsalz

Same at http://ww.aula.at/pages/aula-nit.htm. The highest percentace is
0.6 %.

So the amount of 50 g is correct, we use just a much weaker
concetentration of nitrite.

Ciao
Carmen
--
Carmen Bartels elfgar@ATP, elfgar@Xyllomer
caba@irc

In de.rec.mampf zxcvbob wrote:
Karla Baumann wrote:
Title: Landjaeger home made
Category: Sausages
1 recipe

Ingredients:
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines



source:
www.kirchenweb.at
-- Erfasst *RK* 19.10.2004 von
-- Karla Baumann


Preparation:
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.

Regards,
Karla


This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.

I would innoculate this with a salami starter culture, like LHP or
Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
"tangy" flavor, and it helps make the sausage stable without requiring
refrigeration.



I was curious and looked up the recipe and then for the amount of
nitrite in the original "Poekelsalz".
E.g. on
http://www.esco-salt.com/produkte/sp...amm-poekel.cfm
they list either 0.4-0.5 or 0.8-0.9 % sodium nitrite for their
Poekelsalz

Same at http://ww.aula.at/pages/aula-nit.htm. The highest percentace is
0.6 %.

So the amount of 50 g is correct, we use just a much weaker
concetentration of nitrite.

Ciao
Carmen
--
Carmen Bartels elfgar@ATP, elfgar@Xyllomer
caba@irc

Karla Baumann wrote:

Hi,
zxcvbob schrieb:
snips

This looks like *way* too much of nitrite. Perhaps dangerously so.

"Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should
be used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.


in germany we call it poekelsalz (fr. sel rose), contains about 0,5 %
sodium nitrite, so your're absolutely right. It is a mistake in my
translation, it takes 2 tbs+ poekelsalz. Is there another kind of cure
available in UK, US like poekelsalz?


Yes. Morton's "Tender Quick" is salt with something like .5% nitrite
and a small amount of nitrate. Or you can use the 1 tsp. of any of the
6.25% cures plus salt to taste (about 2 Tbsp.)

Best regards,
Bob

Karla Baumann wrote:

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.


this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,


Hi Karla,
I'd like to try your recipe, after correcting the amount of nitrite.

Is landjaeger traditionally soured, like salami? I've eaten it before,
but I don't know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don't remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.

Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.

Bob

Karla Baumann wrote:

Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.


this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,


Hi Karla,
I'd like to try your recipe, after correcting the amount of nitrite.

Is landjaeger traditionally soured, like salami? I've eaten it before,
but I don't know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don't remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.

Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.

Bob

zxcvbob schrieb:
[snips]
Hi Karla,
I'd like to try your recipe, after correcting the amount of nitrite.

Is landjaeger traditionally soured, like salami? I've eaten it before,
but I don't know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don't remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.

nope. It's plain meat, spices, no garlic. And yes ist is cold smoked
for several days. Small, flat and kind of 'hardbitten' sausages, good
teeth are recommended :-) Not to be sliced like salami, just take a bite.
Quite a few varieties of sausages in Germany available, which are nearly
the same, like Schinken-Pfefferling (much more softer - lucky teeth)
Kaminwurzen (solid rock - lucky dentists), Mettenden, Debreziner and so on.

Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.

Yes I would prefer this treatment too while using wild game meat, but
some parasites can not be killed by freezing. Pork - no problem, cure
and smoke will do,
regards,
Karla

zxcvbob schrieb:
[snips]
Hi Karla,
I'd like to try your recipe, after correcting the amount of nitrite.

Is landjaeger traditionally soured, like salami? I've eaten it before,
but I don't know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don't remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.

nope. It's plain meat, spices, no garlic. And yes ist is cold smoked
for several days. Small, flat and kind of 'hardbitten' sausages, good
teeth are recommended :-) Not to be sliced like salami, just take a bite.
Quite a few varieties of sausages in Germany available, which are nearly
the same, like Schinken-Pfefferling (much more softer - lucky teeth)
Kaminwurzen (solid rock - lucky dentists), Mettenden, Debreziner and so on.

Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.

Yes I would prefer this treatment too while using wild game meat, but
some parasites can not be killed by freezing. Pork - no problem, cure
and smoke will do,
regards,
Karla

I've been following this thread because of the curing amounts being talked
about. This weekend my niece and I are going to make about 10 pounds of
Italian sausage (the way it was when I was a kid, pork butts, garlic and
black pepper and salt only) and a small amount of a different type maybe a
Lithuanian Kielbasa - fresh - not smoked. Anyway, I just bought some
sausage stuffers tubes and decided to try a small amount of curing salt.
This is what I bought and what it said: The picture may not come through.


Curing Salt 1 oz (Item #632026)
(Curing Salt is 6.25% Sodium Nitrate and 93.75% Salt} Used at any time meat
is not immediatley put into freezer or refrigerator, Such as smoking, air
drying, dehumidifying, etc. Cures 25 lbs of meat when mixed into meat
Similar to Prague Powder or instacure j

A convert program that I use for all kinds of measurements says that 1 ounce
equals 6 teaspoons (US) and 5.764xx UK). So, assuming 24 pounds of meat
instead of 25 that would be approximately 1/4 teaspoon per pound of meat.
hope this helps to clear up any discrepency.

Joe.
--------------------------------------------------
"jp" wrote in message
m...
Does anyone have a good Landjager recipe?

It's a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.

Sold in the midwest.

Preferably containing venison.

Thank you!

Attached Thumbnails