Everyone,

Thanks for the wealth of info. I'm planning on turning some of
my venison into Landjaeger as soon as I get it from the meat locker.
Now I have something to do with all that ground venison. I never
did like the deer sticks from the meat locker, they seemed too
greasy, probably too much pork in them.

In the past I have bought it in the Amana Colonies in Iowa, USA
which is a German themed group of small towns. Unfortunately
it's expensive there, and only available at one store.

I also found this recipe online:
http://home.pacbell.net/lpoli/index_...landjaeger.pdf

Thanks everyone!
Jay

"H. W. Hans Kuntze" > wrote in message >...
> No One wrote:
>
> >[...]
> >Curing Salt 1 oz (Item #632026)
> >(Curing Salt is 6.25% Sodium Nitrate and 93.75% Salt}
> >
> That looks like regular pink salt/modern cure.
> But I wish you would refrain from posting pictures in a "text only" NG.
> Germans are not as forgiving about that as the Yanks.
> Things go to hell in a handbasket at a little slower pace, Mickey'Ds and
>
> WallyMart is enough for the moment. :-)
>
> >Used at any time meat
> >is not immediatley put into freezer or refrigerator, Such as smoking, a
> ir
> >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 o
> unce
> >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.
> >
> That is hogwash, a US Tablespoon will hold 1/2 an ounce by volume and 3
> teaspoons by volume.
> Salt usually weighs the volume.
> And so does water.
> If you don't have US measuring spoons, buy a scale and weigh that stuff,
>
> unless you have a deathwish.
>
> BTW, what does the modern cure do in Italian Sausages anyway, they will
> last without problems for at least a couple of daty.
> Provided you know about sanitation/sticky fingers/&temps-always below
> 40F. Colder is better. Partially freeze your meat before grinding, work
> fast, sanitary and cold.
>
> Who wants to eat pink pork, too much explainin to do with dem Yanks.