Venison Landjaeger
Posted: Sat Dec 04, 2021 16:33
Made a batch of Venison Landjaeger this morning.
50% lean deer trim
30% pork shoulder
20% pork belly.
All ground once through 6mm plate.
Spices:
25g salt
2.5 g Cure #1 (I like to eat some after the cold smoke so that's why #1. if you didn't eat until dried then 2 would work)
1.5g ground Caraway
4g Black Pepper
1.5g toasted ground coriander
0.25g mace
2g dextrose
starter culture
5-6 g red wine
Mix all the spices and wine with all the meat. Mix well until a good farce is formed. Stuff into 32mm hog casings. Stuff a little loosely if pressing.
I made a press to put mine in while fermenting. I ferment for 2 days to a PH of about 5.1
After fermenting hang to dry then cold smoke for a good 8 hours. After cold smoking I hang in a cool place until they're as dry as you like them. For me usually 2 to 3 weeks.
When fermenting I put a clear bag in the press, and tightly pack the sausages in layers in the press. I put a piece of corrugated plastic (chloroplast from old election signs!) between the layers then close the bag and put the lid on the press. The bag keeps the press clean and keeps the humidity up.
50% lean deer trim
30% pork shoulder
20% pork belly.
All ground once through 6mm plate.
Spices:
25g salt
2.5 g Cure #1 (I like to eat some after the cold smoke so that's why #1. if you didn't eat until dried then 2 would work)
1.5g ground Caraway
4g Black Pepper
1.5g toasted ground coriander
0.25g mace
2g dextrose
starter culture
5-6 g red wine
Mix all the spices and wine with all the meat. Mix well until a good farce is formed. Stuff into 32mm hog casings. Stuff a little loosely if pressing.
I made a press to put mine in while fermenting. I ferment for 2 days to a PH of about 5.1
After fermenting hang to dry then cold smoke for a good 8 hours. After cold smoking I hang in a cool place until they're as dry as you like them. For me usually 2 to 3 weeks.
When fermenting I put a clear bag in the press, and tightly pack the sausages in layers in the press. I put a piece of corrugated plastic (chloroplast from old election signs!) between the layers then close the bag and put the lid on the press. The bag keeps the press clean and keeps the humidity up.