Coming Up/Venison Landjaeger

[crazymoon]

Rick, An excellent job (as always!) .

 

[idasmoker]

Hey Rick,
I see PS Seasoning has about 4 versions of Landjaeger mix. Have you tried them all and which one do you find the best?

 

[BGKYSmoker]

Hey Rick,
I see PS Seasoning has about 4 versions of Landjaeger mix. Have you tried them all and which one do you find the best?

They are all good. To pick I like the 684, 705 & 790, kinda in that order.

 

[idasmoker]

They are all good. To pick I like the 684, 705 & 790, kinda in that order.

Thanks Rick. I usually make mine from scratch and use a LAB culture to get the pH down and do not cook them since they are originally meant to be a "rohwurst" (uncooked sausage). I'm just trying to satisfy some of my friends who wish to have this sausage in a hurry. I actually ordered each of the mixes to see which one is closest to my rohwurst recipe.
Thanks for replying.

 

[BGKYSmoker]

Thanks Rick. I usually make mine from scratch and use a LAB culture to get the pH down and do not cook them since they are originally meant to be a "rohwurst" (uncooked sausage). I'm just trying to satisfy some of my friends who wish to have this sausage in a hurry. I actually ordered each of the mixes to see which one is closest to my rohwurst recipe.
Thanks for replying.

I used to do dry cured salumi and things also, however I sold all my stuff while back. Glad I kept my temp and humidity controls. My Wifes sister is German, when we went to see her few years ago I just could not get enough salumi and sausages in me...lol...I bought a bunch to bring back and my SIL said they will get you, Yeah they took everything from me in Atlanta.

 

[idasmoker]

I used to do dry cured salumi and things also, however I sold all my stuff while back. Glad I kept my temp and humidity controls. My Wifes sister is German, when we went to see her few years ago I just could not get enough salumi and sausages in me...lol...I bought a bunch to bring back and my SIL said they will get you, Yeah they took everything from me in Atlanta.

"Yeah they took everything from me in Atlanta."
That sucks. I'm from Germany and grew up on LJ's. When I lived in NJ there were several German butcher shops selling them. Now that I've been in Idaho for the past 30+ years after retiring from the military I've had to make my own. I usually make mine close to the recipe as posted by Len Poli. Using ECA and cooking them just doesn't have the same taste in my opinion, but hey, if it's close, why not? At least it would be a quick sausage to make.