Venison Stick recipe using juniper berries

[love the smoke]

I am geering up for making venison sticks and I have a lot of dried juniper berries left from my pastrami making so I would like recipe that uses these.
Or is there a rule of thumb for these like add ?-? tsp for every ?-? pounds of venison ?

Thanks

Lts

BTW cant wait to start cranking out snack sticks  ;D ;D

[Habanero Smoker]

Here is a recipe I've been looking at for a while. It's a hunter's sausage from pork and beef, but the amount of juniper berries he adds will give you a guide line on how much to use. The recipe is for 10 pounds of meat/fat.

Mysliwska Sausage - Hunter's Sausage

[FLBentRider]

Habs,

The last step is dry cure but they use cure #1 ?

Store  at 60º - 65º F (16º - 18º C), which is a room temperature, in a dark place  for 6 - 8 days (until the sausage achieves 60 - 65 % of its initial weight.) It is ready!

[Habanero Smoker]

Habs,

The last step is dry cure but they use cure #1 ?

Store  at 60º - 65º F (16º - 18º C), which is a room temperature, in a dark place  for 6 - 8 days (until the sausage achieves 60 - 65 % of its initial weight.) It is ready!

The initial weight would be the weight after the sausage is stuffed. A lot of the weight will be lost during the smoking/cooking stages.

This is considered a semi-dry sausage and cure #1 is generally used because the dry curing time is short. The sausage is fully cooked, but usually you don't bring the cooked temperature that high. At this point the available amount of water has been reduce, and this lack of water will prevent harmful bacteria from growing. Also if you look at the salt, it is higher then you would use for most sausages. Salt binds up water in a way so that harmful bacteria can not access it.

[NePaSmoKer]

This is almost like Landjaeger

[Habanero Smoker]

This is almost like Landjaeger

I agree. I looks like a version of Landjaeger.

[NePaSmoKer]

Habs,

The last step is dry cure but they use cure #1 ?

Store  at 60º - 65º F (16º - 18º C), which is a room temperature, in a dark place  for 6 - 8 days (until the sausage achieves 60 - 65 % of its initial weight.) It is ready!

FLB

On a Landjaeger you can use cure 1 or 2.

If 1 is used smoke it and bloom it. If 2 is used its a dry cure, very little heat if any.

[Habanero Smoker]

Habs,

The last step is dry cure but they use cure #1 ?

Store  at 60º - 65º F (16º - 18º C), which is a room temperature, in a dark place  for 6 - 8 days (until the sausage achieves 60 - 65 % of its initial weight.) It is ready!

FLB

On a Landjaeger you can use cure 1 or 2.

If 1 is used smoke it and bloom it. If 2 is used its a dry cure, very little heat if any.

So there is no confusion, I'm only speaking of the recipe that FLB has a question about. The recipe is not a smoke and bloom for color, but a two step process to further dry the sausage. Semi-dry only requires cure #1.

For most semi-dry sausages their is a full dry cure version that requires Cure #2 and a much longer dry curing time that can be weeks to months. If heat is applied, it is at a low temperature for a short time to ferment the sausage.

With either method you are looking for a 30% - 35% reduction in weight; though this particular recipe call for 35% - 40%.