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Landjaeger recipe????

  • Otis
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1 month 4 weeks ago #8903 by Otis
Merry Christmas everybody. Quick question. I received a few spice packs for making my own salami. One problem, I can't find a recipe or video which tells me the kind of meat to use to make the landjaeger. Pork, beef, veal, turkey, pork belly, venison??? Any body know what is supposed to be used for making 5 lbs. would be greatly appreciated. Thanks for any help. Happy holidays.

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1 month 4 weeks ago #8906 by Trebor
Here you go Otis. Note that you will be unable to smoke UMAI dry.

www.meatsandsausages.com/sausage-recipes/landjager

lpoli.50webs.com/index_files/Roh-landjaeger.pdf

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1 month 3 weeks ago #8909 by nepas

Otis wrote: Merry Christmas everybody. Quick question. I received a few spice packs for making my own salami. One problem, I can't find a recipe or video which tells me the kind of meat to use to make the landjaeger. Pork, beef, veal, turkey, pork belly, venison??? Any body know what is supposed to be used for making 5 lbs. would be greatly appreciated. Thanks for any help. Happy holidays.


Made LJ any times. You can use all beef or a mix of beef and pork. Venison will work also. The Poli recipe is good. You will not be able to use the UMAi bags with any heat, if you want smoke you can cold smoke after the UMAi process.

UMAi LJ.


When i made a LJ press traditional made LJ. Non UMAi. Pork and beef.

We are full time RV'rs. 40' 5th wheel.

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1 month 3 weeks ago #8910 by Jim
We used 90% pork shoulder and 10% backfat in our recipe. Also you can lay them so they but up against each other together on a cutting board and press with another board and ferment them like that for 48-72 hours. They come out pretty nice and square.
We will have a video out soon for Landjaeger. BTW, the spice blend does have some powdered smoke in it and gives you some suddle smoke flavor
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1 month 3 weeks ago #8911 by Otis
Thanks for the responses everyone. Look forward to the upcoming video.

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