Never heard of it Halley, but I'm sure gonna take a look now!
Paddy must be in the dog house again, I think TB takes his keyboard away :^)
Be good Paddy, you'll get paroled!
Cheers; Mass
halleybell,
yes i know about them. the recipe is dirt simple as far as sausages go. matter of fact it is around 4 times easier than frankfurters. unfortunately i can't make them here as our temps and humidity are way too high for air dried sausage.
here's the recipe just in case you want to give it a try
landjager---10 pound yield
9 T. salt non iodized
2 tsp. prague powder #2
1 1/2 oz. corn syrup solids
1 tsp. ground white pepper
1 tsp. ground caraway
1 tsp. ground corriander
6 oz. fermento-this is a brand name it causes fermentation to occur in the sausage.
7 1/2 lbs. lean beef
2 1/2 lbs. fat pork--to be on the safe side freeze the pork for 30 days. this makes it certified pork and destroys the trichinae. of course there hasn't been a recorded case of trichianosis in the usa for the past 22 years but better safe than sorry.
cut all meat and fat into 1" cubes and chill to 32 to 34f
grind thru a 1/4" plate.
mix all other ingredients in fast. the fat must be kept well chilled.
stuff loosely into 32mm hog casing.
link at 7".
hold sausage at 70 to 75f with hunidity of 70 to 80% for 4 days.
put sausages in a pan to mold them by placing a weight on top.
remove from pan.
put on rods and hold at 52 to 55f with 70% hunidity for 2 days.
cold smoke at a temp below 80f
thats all there is to it.
after you are done they require no refrigeration just like a smithfield ham.
We have a place here in Buffalo called Spar's European Sausages they make all kinds of saugages ect. this is one of my favorites, he always has a bunch hanging in the back of the counter.
Drafty, mine just came today from a place in Wisconsin. It looks great but I have to take them out of the package and dry them out some more. No refrigeration needed. I live in Tennessee, nothing like what you have! Lucky little clown! LOL...Halley
