You can use any game meat, OLD beef or pork or a combo of each.
This is for 5 lbs and very easy. You will need some sort of humidity.
4 lbs venison
1 lb pork fat or 73/27 ground beef. Store bought GB is perfect
3 T kosher salt
1 level tsp cure #1
2 T dextrose
1 t garlic powder
1 tsp caraway seed
1 t ground coriander
2 T black pepper
2 t allspice
1/2 t celery seed
1/4 t f-rm-52 or------2 T s-spx starter culture. I used f-rm-52
3/4 cup distilled water
hog casings
Note for the cultures.
If using the 1/4 t f-rm-52 dissolve this in 1/4 cup distilled water for 15 mins.
If using the t-spx do the same but for 20 mins. Which ever one you use add this to the meat last and mix in.
Here is my ingredients.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venyLJ.jpg)
I mixed all the dry (except cure and f-rm-52) together and put in a shaker. The cure i dissolved into 1/4 cup distilled water and added this 1st while mixing. Then i mixed in all the dry. The last 1 min of mixing i added the f-rm-52. Mix for another min being carefull not to heat the meat and start to melt the old cow fat ;D
Ready to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vnlj77.jpg)
After stuffing use a pin or sausage poker to remove any air pockets.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vnlj66.jpg)
You will need to ferment the LJ. Im hanging in my cure fridge at between 80-90* and humidity at 70% for 24 hours and no longer than 48.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vflj69.jpg)
No i didnt fix my fridge yet, just using it for the fermentation and r/h
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vnlj54.jpg)
If you dont have a humidifier you can use a spray bottle to keep them moist. Spray every 6-12 hours.
You can hang these in your house to ferment in a dark place with humidity.
After fermenting you will smoke these with a temp of 150 for 3 hours. After smoking you need to place in your fridge for no less than 2 weeks with 80% r/h if possible.
Have fun should you make these.
Fermented for 27 hours. Now some smoke time for 3 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venlj653.jpg)
Looks like I will just have to depend on a friend to send me samples every now and then!!
Those look great!
My fermenting and drying fridge is also out not working.... Looking for a replacement.
I have the VLJ hanging in my other fridge until i can work on the other.
This was a few days ago.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venylj88.jpg)
Today. Got a few weeks yet.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljof.jpg)
Looking Good!!!
Quote from: Tenpoint5 on May 22, 2012, 03:12:47 PM
Looks like I will just have to depend on a friend to send me samples every now and then!!
I couldn't have said it better myself!!!
Art
Lookin real good.
The LJ just starting to loose some green weight and darken.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljdc5.jpg)
Still got more hang time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljdc6.jpg)
I am jealous. I love Lanjaeger and being in Iowa, can't find it. Only get it when I make a road trip to Wisconsin.
Like Don its just hard to wait sometimes.
Here is the VLJ this afternoon.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljcd36.jpg)
Cutting i can feel, taste that the VLJ needs about a week yet to hang.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljdc33.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vljcd34.jpg)
Looks good and peppery Rick!!! Nice job!!
Very nice!
Yes sir Rick those look real good. Next on the list, dang that list is getting long :o
Those look perfect! Enjou
Rick
Is there any time these sausages make it to 150*. I guess I would think you would use cure#2. I guess I was wondering what kills any bacteria. Do you figure that the cure# 1 accomplishes this?
Kirby
Quote from: pikeman_95 on June 03, 2012, 06:49:26 PM
Rick
Is there any time these sausages make it to 150*. I guess I would think you would use cure#2. I guess I was wondering what kills any bacteria. Do you figure that the cure# 1 accomplishes this?
Kirby
I took them to 150 when they were in the smoker.
I figured you had it covered some how. How long before they are done? They are sure starting to look good.
I do believe the VLJ is done now.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vlj775.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vlj340.jpg)
Quick wipe down with some vinegar, let dry then vac seal.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vlj598.jpg)
Ready for the road :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venyvac.jpg)
Rick
That looks so good. I have added this in my long list of things to do.
Them look awesome Rick.