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.netRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Venison Landjaeger
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WebSteps. 1. Trim as much sinew and silverskin as you can. Cut the fat and meat into chunks that will fit into your grinder. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you have a grinder …
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WebDec 12, 2021 · Venison Landjager. Charcuterie, Furred, Venison Wade Truong December 12, 2021 furred, cured sausage, venison 6 Comments. Make a bunch of these- they might be the best protein packed, hiking, …
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WebJan 30, 2017 · It’s no secret that venison on its own is super lean. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. This serves a number of purposes, like adding …
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WebNov 30, 2014 · It should be cooler than 42 degrees F. While the forcemeat is chilling, prepare your starter culture by mixing it with the distilled water. Let it sit for 15 minutes, stirring occasionally. Remove the forcemeat from …
WebDec 28, 2021 · To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. This forms the primary bind that you stuff into casings.
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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 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this …
WebOct 2, 2023 · The 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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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 other game meat to use in this smoky, richly flavored, and classically portable dry sausage. you can control how low the pH drops. Sausage experts tell us that T-SPX tends to
WebJan 31, 2022 · Make sure your sausage is very cold, between 28°F and 32°F. When it’s cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for …
WebLandjaeger Venison Sausage. Yields 12 lbs. 9 lb. venison trimmings, fat removed - grind med. coarse 1 lb. smoked bacon - grind med. coarse 1 oz. Fennel Seed - combine with all below and wisk together 4 T. Dry Parsley 1 oz. Granulated Garlic 2 oz. Sugar 1 oz. Salt 1/8 oz. White Pepper 1/2 oz. Rubbed Sage 1 oz. Cajun Seasonings
WebGrind the meat through the medium perforated disc. 5. Add the spices together with the mustard seeds to the meat. 6. Now mix the mass with your hands for a few minutes until a nice binding is formed. 7. You can now fill the mixture …
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WebJan 19, 2020 · Ingredients: Rachel Owen. This roasted garlic & sage venison sausage is delicious and versatile. The roasted garlic has a rich, deep flavor that’s complemented by the sage & wine, but none of these elements overpowers the savory venison. It’s well balanced, which makes it a great “center of the plate” kind of sausage.
WebAug 1, 2021 · Measure 3% kosher or sea salt (meat weight x 0.03). Measure out 0.25% Instacure #2 (meat weight x 0.0025)and dextrose as per recipe. Mix 1 tsp of dextrose into your Landjaeger spice blend packet and shake well.
WebAug 31, 2023 · Cut the sausages into pairs of 2 links each. If you are using the press, place the pair in the press and then press until they are about ¾ of an inch thick. Lay the pairs in a non-reactive container with plastic …
WebJun 2, 2021 · Cooking Instructions Landjäger. (Instructions are from the video below) – Cut meat in small pieces, place in freezer and let it slightly freeze. – Combine with all spices and mix well with hands in a bowl. – Use a meat grinder – All meat will be placed into the grinder (4mm). – Fill the meat into the casings about 100g meat per casing).
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WebApr 22, 2023 · The best meat to fat ratio for sausages is around 80/20. This means that there should be 80% lean meat and 20% fat. Leaner ratios such as 70/30 or 75/25 are also suitable, but the higher fat content will result in a juicier sausage with more flavor. If you’re looking for an even healthier option, some manufacturers offer 50/50 sausages which
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