Landjager Recipes?
08-24-2003 | 07:52 PM
#2
Nontypical Buck
Joined: Feb 2003
Posts: 1,180
Likes: 0
From: Etowah, Tennessee
RE: Landjager Recipes?
the easiest way is to order it online. but here is what i came up with. 25lbs on the left, 10 lbs on the right.
1-1/4 cup salt 7 Tb. salt
5 tsp. Instacure No. 2 2 tsp. lnstacure No. 2
1/2 cup corn syrup solids 3 Tb. corn syrup solids
1 Tb. ground white pepper 1 tsp. ground white pepper
1 Tb. ground caraway seeds 1 tsp. ground caraway seeds
1 Tb. ground coriander 1 tsp. ground coriander
3-3/4 cups Fermento 1-1/2 cup Fermento
1/2 cup powdered dextrose 3 Tb. powdered dextrose
19 lbs. lean beef 7-1/2 lbs. lean beef
6 lbs. fat pork 2-1/2 lbs. fat pork
2-1/2 Tb. cardamom 1 Tb. cardamom
1 Tb. nutmeg 1 tsp. nutmeg
PROCESSING PROCEDURE
All meat should be chilled at 32-34° F before grinding. Then grind through a 1/4" grinder plate, add all ingredients and mix well. The mixing of the meat should be done as quickly as possible to avoid smearing the fat meat. Ingredients can be properly distributed in about 2 minutes of mixing. The meat is stuffed loosely into a 32-35 mm hog casing and made into links 7-8" long. Sausage is held at 70- 75° F for 3-4 days with humidity of 70-80%. The Landjager sausage is placed into a wooden mold and pressed into a unique flat but oblong shape. The sausages are placed very tightly against each other and a weighted board placed on top of them. The sausages then are removed from molding boards and placed on smokehouse sticks. Hold in room at 52-55° F for 2 days, drying with humidity around 70%.
Sausage is cold-smoked until desired color is obtained. Be sure the smoke never exceeds 80° F.
Only certified pork trimmings should be used in processing Landjager sausage. This processing procedure does not conform to government regulations concerning destruction of live trichinae. Since certified pork is nearly impossible to purchase, follow instructions on page 40.
1-1/4 cup salt 7 Tb. salt
5 tsp. Instacure No. 2 2 tsp. lnstacure No. 2
1/2 cup corn syrup solids 3 Tb. corn syrup solids
1 Tb. ground white pepper 1 tsp. ground white pepper
1 Tb. ground caraway seeds 1 tsp. ground caraway seeds
1 Tb. ground coriander 1 tsp. ground coriander
3-3/4 cups Fermento 1-1/2 cup Fermento
1/2 cup powdered dextrose 3 Tb. powdered dextrose
19 lbs. lean beef 7-1/2 lbs. lean beef
6 lbs. fat pork 2-1/2 lbs. fat pork
2-1/2 Tb. cardamom 1 Tb. cardamom
1 Tb. nutmeg 1 tsp. nutmeg
PROCESSING PROCEDURE
All meat should be chilled at 32-34° F before grinding. Then grind through a 1/4" grinder plate, add all ingredients and mix well. The mixing of the meat should be done as quickly as possible to avoid smearing the fat meat. Ingredients can be properly distributed in about 2 minutes of mixing. The meat is stuffed loosely into a 32-35 mm hog casing and made into links 7-8" long. Sausage is held at 70- 75° F for 3-4 days with humidity of 70-80%. The Landjager sausage is placed into a wooden mold and pressed into a unique flat but oblong shape. The sausages are placed very tightly against each other and a weighted board placed on top of them. The sausages then are removed from molding boards and placed on smokehouse sticks. Hold in room at 52-55° F for 2 days, drying with humidity around 70%.
Sausage is cold-smoked until desired color is obtained. Be sure the smoke never exceeds 80° F.
Only certified pork trimmings should be used in processing Landjager sausage. This processing procedure does not conform to government regulations concerning destruction of live trichinae. Since certified pork is nearly impossible to purchase, follow instructions on page 40.
