Thanks guys - I did make all but about 20 of those recipes over the years, but the ones I didn't looked looked so close to ones I tried I added them in anyway. I do have hundreds more but some I will never try and others it's all about time and freezer space. Many came from an old book I bought back in high school from "the Double Day Bargain Book Club." I haven't tried many of Rytek Kutas recipes yet I hear they are quite good.
Jim -
Landjager didn't ring any bells but I found a recipe in Kutas book. Mind you I've never tried it but here it is:
7 tablespoons salt
2 teaspoons instacure #2
3 tablespoons corn syrup solids
1 teaspoon ground white pepper
1 teaspoon ground caraway seeds
1 teaspoon ground coiander
1-1/2 cup fermento
3 tablespoons powders dextrose
7-1/2 pounds lean beef
2-1/2 pounds fat pork
1 tablespoon cardamon
1 teaspoon nutmeg
Chil meat to 32- 34°F before grinding. Grind through a 1/4" plate. Add ingrediants and mix well. Stuff loosely in 32-35 mm hog casings with links about 7-8" long.
Sausage is held at 70-75°F for 3 to 4 days with humidity of 70-80%. Sausage is then placed in a wooden mold and pressed into a unique flat but oblong shape. Sausages are then placed on smokehouse sticks and held at room temperature of 52-55°F for two days, drying with hmidity around 70%.
Sausage is colg smoked until desired color is obtained. Be sure the smoke never exceeds 80°F.
Note: Follow recommended procedures for destroying Trichinae before making sausages.
This would be to freeze the meat a follows:
5°F for 20 days
-10°F for 10 days
-20°F for 6 days
Enjoy!
Jim -
Landjager didn't ring any bells but I found a recipe in Kutas book. Mind you I've never tried it but here it is:
7 tablespoons salt
2 teaspoons instacure #2
3 tablespoons corn syrup solids
1 teaspoon ground white pepper
1 teaspoon ground caraway seeds
1 teaspoon ground coiander
1-1/2 cup fermento
3 tablespoons powders dextrose
7-1/2 pounds lean beef
2-1/2 pounds fat pork
1 tablespoon cardamon
1 teaspoon nutmeg
Chil meat to 32- 34°F before grinding. Grind through a 1/4" plate. Add ingrediants and mix well. Stuff loosely in 32-35 mm hog casings with links about 7-8" long.
Sausage is held at 70-75°F for 3 to 4 days with humidity of 70-80%. Sausage is then placed in a wooden mold and pressed into a unique flat but oblong shape. Sausages are then placed on smokehouse sticks and held at room temperature of 52-55°F for two days, drying with hmidity around 70%.
Sausage is colg smoked until desired color is obtained. Be sure the smoke never exceeds 80°F.
Note: Follow recommended procedures for destroying Trichinae before making sausages.
This would be to freeze the meat a follows:
5°F for 20 days
-10°F for 10 days
-20°F for 6 days
Enjoy!