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