Elk Landjaeger

Discussion in 'Curing' started by dingo007, Nov 19, 2014.

  1. dingo007

    dingo007 Smoking Fanatic

    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.
     
  2. It looks tasty! tell us more about how you made it.

    Happy smoken.

    David
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks very good.

    Dont know what it is thou.
     
  4. Glad I could help ...  [​IMG]   which reminds me I must get back making some[​IMG]
     
  5. dingo007

    dingo007 Smoking Fanatic

    Thanls themule69...it is very tasty...the best guy to ask is Brican regarding the "way"...it's pretty easy really...if you've got a controlled environment it's pretty much just making a sausage, pressing/fermenting, smoking and aging. The beauty of using smaller casings like this the reduced age time.
    Thanks c farmer...it's a german semi dry sausage...sort of like snack sticks.
    Thank you Robert for introducing me to the idea!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those look really tasty! Nice smoke and cure!
     
  7. wazzuqer

    wazzuqer Smoke Blower

    What do yah use to press the links? Thanks
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

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