DirectionsStep1Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you have a grinder …Step2The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer. Mix the spices into the meat. Put the meat mixture in the freezer, too. Let everything chill down until the mea…Step3When the meat and fat are cold, grind through the coarse die of the grinder, the 6 mm die. If the meat is 35°F or colder, go ahead and grind half of it one more time through the fine die, which is normally 4.5 …Step4Regardless, once it has been ground, put the meat and fat back in the freezer while you clean up. Dissolve the starter culture in with the distilled water. Let this sit at least 15 minutes.Step5When the meat mixture is back below 35°F, you can mix it. I put the mixture into a big plastic bin with the starter culture mixture and mix it by hand for about 2 minutes. If you do this, you’ll know the mixture’s cold enou…Step6Put the sausage in the fridge while you clean up. Run some clean water through your casings to flush them and to see if you have any leaks.Step7Pack the sausage into your stuffer and get ready to make the salami. Leave 4 to 6 inches of casing hanging from the edge of the stuffer as a “tail;” you’ll use this to tie off the salami in a bit. Start working the meat i…Step8Tie off links of about 6 to 8 inches with kitchen twine. Now gently rotate the links to compress the meat within each casing, watching for air bubbles. Heat a needle or a sausage pricker in the flames of your stov…Step9Now you need to ferment the sausage. You will want to tent the hanging sausages with black plastic from some garbage bags, or some other plastic sheeting. If you have one, put a humidifier under the sausages. You r…Step10When the sausages are ready, fire up the smoker. Put ice cubes in the water tray to keep the temperature as cool as possible. You are not cooking the links here, you are giving them a good smoking. Use oak, hic…Step11Now you need to hang them in your drying chamber. I use an old fridge with a temperature regulator and a humidifier in it. Hang the links at about 80 percent humidity for a week or two before eating. Store in th…IngredientsIngredients3 poundsVenison2 poundsPork Belly (or fatty pork shoulder)51 gramsKosher Salt15 gramsDextrose (or sugar, a scant 2 tablespoons)6 gramsInstacure No. 21 teaspoonGarlic Powder1 teaspoonCaraway Seed1 teaspoonGround Coriander Seed2 tablespoonsBlack Pepper (ground)2 teaspoonsGround Allspice½ teaspoonCelery Seed5 gramsStarter Culture T-SPX⅔ cupDistilled WaterSee moreNutritionalNutritional146 Calories3 gTotal Fat85 mgCholesterol2 gCarbohydrate1,050 mgSodium26 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalExplore furtherEasy Peasy Landjaeger - The Best Smoking Meat Forum …smokingmeatforums.comLandjäger – 2 Guys & A Coolertwoguysandacooler.comHow to make Landjäger - A Hunters Sausage - YouTubeyoutube.comZuber’s Original Swiss Landjaeger Zuber's Meatszubersmeats.comMake Landjäger from Scratch like in Germanymybestgermanrecipes.c…Recommended to you based on what's popular • Feedback
Venison Landjaeger
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WEBVenison Landjaeger is German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing.
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WEBJun 24, 2020 · Have you ever wanted to make venison sausage without relying on pork or beef fat? This recipe uses olive oil mixed with red …
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WEBMay 17, 2020 · To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at …
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WEBNov 30, 2014 · Here, we’re talking venison landjaeger. See also, cured deer heart, and venison bresaeola. Venison langjaeger v2. This is my second attempt. The first, seen …
WEBMar 13, 2014 · Folks this low fat venison sausage casserole is the ultimate venison sausage recipe. You just can't beat a classic hearty comfort food dish like a sausage casserole can you? This one pot …
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WEBMar 27, 2022 · Landjaeger, "Hunter’s Sausage," is the original snack stick. It can be made with pork or a mixture of venison and pork back fat. Certainly, avid hunters would put …
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WEBAug 1, 2021 · Landjaeger is perfect since it's a convenient on-the-go size and doesn't need to be refrigerated. Using the UMAi Salumi kit, I can create this delicious Southern …
WEBMay 21, 2012 · You can use beef or pork or a combo of each. This is for 5 lbs and very easy. You will need some sort of humidity. 4 lbs venison 1 lb pork fat or 73/27 ground …
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WEBJan 30, 2017 · Derek is confident this is one of the best venison sausage recipes out there, but notes that this technique doesn’t freeze well. Recently I wanted to make venison chorizo and andouille sausage, but …
WEBThe addition of herbs cuts the gaminess of fresh venison in this landjaeger hunter sausage. Venison Landjaeger:65% lean venison15% pork belly20% pork back f
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WEBIt is required for accurate burger and steak portioning and sausage recipes. If you follow this recipe, it will producer a very healthy low fat sausage! This is also a great recipe …
WEBDec 12, 2021 · Venison Landjager Recipe. As always, we use metric measurements and go by percentage weight for our sausage recipes. We do this to make the recipes easy …
WEBJan 23, 2023 · How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it.
WEBJan 15, 2017 · Sausages generally shouldn’t be eaten regularly as part of a low cholesterol diet, because they tend to be high in saturated fat. However, if you buy low …
WEBJan 5, 2020 · The exact composition of The Lasagna changes yearly, but one ingredient remains consistent- homemade spicy Italian venison sausage. Everyone’s got their …
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WEBFeb 27, 2019 · Cholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more cholesterol than lean ground …