So my neighbor dropped off some of last years elk before his hunt this year. I've been itching to do an Elk Landjaeger but have always put any spare elk into my favorite Elk, Jalapeno & Cheese sausage. With my sausage reserves full...i finally had the opportunity to try the landjaeger.....The recipe is Len Poli's...technique is Robert G's
Didn't get any photo's of the initial process...however...here they are after pressing and fermentation;
Into the smoker for a 8hr cold smoke
Then into the curing chamber for a couple of weeks
a "couple" of weeks later...the finished product;
The taste is awesome..nice and gamey....texture perfect...It's a winner. Will make again.