by Big Guy » Fri May 15, 2009 5:34 pm
Here is my Landjaeger recipe. It's not the typical dried sausage but its hot smoked , tasty and juicy.
Landjaeger
10 lbs. pork ,25% fat
10 lbs venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #1
4 Tbs. Caraway ground
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
1 cup fermento
Grind meats through medium plate. Add spices and mix. Stuff into hog casings.
Store in fridge overnight. Hang to dry for a day at low temps 32-40 F
Place in smoker at 120, dampers full open no smoke for about 2 hrs. Increase temp to 150 and add heavy smoke for 4 hrs, increase smoker to 160 -170 and smoke sausage until 155F internal
Remove and shower in cold water for 5 minutes, hang to dry. Eat or Package and freeze.