Discussion in 'Wild Game' started by blzafour, Apr 7, 2009.

  1. blzafour

    blzafour Smoke Blower

    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.
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    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.
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.

Share This Page