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