I am going to be smoking some venison Landjagers this week and was wondering how much water to add to the cure. I will be making 12.5/lbs of them. I will be using 7/lbs of venison and 5.5/lbs of pork trim.
Landjagers.......
- Thread starter blzafour
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
- Feb 3, 2009
- 1,720
- 14
The recipes I have show no water added. Although I would personally take about 1/2 cup and mix the cure in it to help distribute throughout the meat instead of trying to mix it dry.
Well Blzafour, I guess it really depends on your recipe, but around here they are dry cured and cold smoked and sort of a flat sausage. and I know they add no water to the mix.
With that said I make snack sticks using the same basic ingredients using prauge powder #1 and smoke at 180 till an internal temp of 160, but still I add no liquid. The more liquid the longer it takes to dry it out. And they are suppose to be a dry stick.
I'd be interested in other sausage makers opinions on this.
With that said I make snack sticks using the same basic ingredients using prauge powder #1 and smoke at 180 till an internal temp of 160, but still I add no liquid. The more liquid the longer it takes to dry it out. And they are suppose to be a dry stick.
I'd be interested in other sausage makers opinions on this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 40
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
