Sausage Maker seasonings / landjager

Discussion in 'Sausage' started by chopsaw, Sep 12, 2015.

  1. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Spent some money at sausage maker, one mix was Landjager , that calls for cure number 2 , but smoked / cooked to internal temp  of 152 . Gives the option to hang to dry more after the smoke / safe temp .

    Has anyone used this ? Not sure why it calls for cure 2 if its cooked .  
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I just looked at the description on The SauageMakers site and it mentions using #1 or 2 depending on which process you'll be using.

    Use Insta Cure No. 2 for dry-curing or Insta Cure No. 1 for smoking and stuff into 35-38mm hog casings (Insta Cure and casings sold separately).

    Don't use #2 unless you're dry curing.
    Let us know what you think of the mix
     
    Last edited: Sep 13, 2015
  3. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Dan , thanks for the reply . I know the difference in the two curing methods . The label on the jar  says use #2 , cook to 152 , to remove more moister let hang at 50 / 60 degrees .  Just thought I was missing something . Thanks again . 

    Chop 
     

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