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Jagerwurst (Hunter Sausage)

post #1 of 12
Thread Starter 
While perusing recipes on a slow day at work, I found this
https://theroaminggastrognome.com/2015/06/11/jagerwurst-hunter-sausage
It looked interesting, so I gave it a try.
5# pork shoulder
40 grams Kosher
1 tsp #1
1tbs ground Ginger
1tbs ground Mace
1/2 tbs ground Nutmeg
3 tbs Minced Garlic
3 tbs Black Pepper (I used White Pepper instead)
1/2 cup NFDM (I used 3/4 cup)

I mixed all spices except for NFDM with the cubed meat, then refrigerated overnight, per intructions

The next day I mixed the NFDM and then ground all through the course plate and then half through the fine (per instuctions. Never again. What a sticky mess! Always grind then mix, no matter what a Chicago food blogger says...)
I stuffed into 36/38 pretubed from Syracuse Casing and hung to dry

Smoked with AMZN tube and pellets slowly to 150IT, water bathed and rehung.





It was late, so I just tossed them in a brown bag overnight and packaged next day

They taste really good, kind of like snack sticks on stearoids! A lot of Garlic of course, but you can taste the Ginger. The Nutmeg is hidden. Next time I may back off the Garlic a little and bump up the Nutmeg.
It goes really well with smoked Baby Swiss and Club Original crackers.Sorry, no plate pic, you'll have to trust me 😀
Dan
sausage.gif
post #2 of 12
Dan, those sound pretty darn good to me and they look great!
Going to put them on the list of things to do!
Points too!
post #3 of 12
That's some very good looking sausage. Nice work.
post #4 of 12

Dan, Nice job on those babies ,they look excellent ! :points:

post #5 of 12

Great job on the sausage!

 

They look excellent!

 

Al

post #6 of 12

Those look great and I love the flavors in that recipe.  I just have two questions for you.  Was there water in the pan?  Just curious if it was because I have read that with sausage the drier environment the better.  I am far from an expert so I was just curious.  Also, I have that same smoker so I was wondering if you use a needle valve to keep the temp that low?

post #7 of 12
Thread Starter 
Quote:
Originally Posted by Johnnie Walker View Post

Dan, those sound pretty darn good to me and they look great!
Going to put them on the list of things to do!
Points too!


Thanks, JW. I'll be doing these again.

Thanks for the point!

Dan

post #8 of 12
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Dan, Nice job on those babies ,they look excellent ! :points:


Thanks for the praise and point, CM :-)

post #9 of 12
Thread Starter 
Quote:
Originally Posted by BDC3 View Post

That's some very good looking sausage. Nice work.

 

Quote:
Originally Posted by SmokinAl View Post
 

Great job on the sausage!

 

They look excellent!

 

Al

Thanks, guys!

Dan

post #10 of 12
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

Those look great and I love the flavors in that recipe.  I just have two questions for you.  Was there water in the pan?  Just curious if it was because I have read that with sausage the drier environment the better.  I am far from an expert so I was just curious.  Also, I have that same smoker so I was wondering if you use a needle valve to keep the temp that low?


No water in the pan, work. It's there just to keep anything from falling or dripping on the small hotplate I use for heat. I put the hotplate right over the burner where the chip pan usually sits. No way to get those low temps with the gas. I'm afraid that a needle valve would take the flame so low that it would blow out easily, but I never really tried it, so don't take my word for it. Since I got the stick burner all I use the MB for is sausage and cheese. With the mailbox it's handier than a pocket on a t-shirt ;-)

 

Dan

post #11 of 12

Nice looking sausage.

 

Points!

 

Disco

post #12 of 12
Thread Starter 

Thank you, Disco :-)

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