Well hello from Long Island NY
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zzrguy Welcome to the community!
I don’t think we have our Landjaeger recipe on our waltonsinc.com site, but here is what our recipe looks like:Landjaeger
Meat Block
15 lb 80/20 Pork
10 lb 70/30 BeefAdditives
1-bag Landjaeger Seasoning Unit #4550390150
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer
1 Quart Ice Cold Water
4oz Encapsulated Citric Acid (optional for added shelf stability; will add a tangy flavor to the meat)Process
Grind pork through 1/8in grinder plate; repeat for 2nd grind
Add pork to meat mixer, add dry ingredients, add water, and mix for 4 minutes
Grind beef through 3/16in grinder plate
Add beef to meat mixer with pork and mix an additional 4 minutesStuff
Stuff loosely into Natural Hog Casings
Press flat and link into 4in links
Hang in pairs and smokeNote
You may also flip flop the beef and pork.
Smokehouse Schedule
120F for 30 minutes
145F for 1 hour (start adding smoke)
185F until internal meat temperature of 155F (continue adding smoke throughout this cycle)
Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the productENJOY!
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zzrguy said in Well hello from Long Island NY:
Austin
Wow that’s a lot of meat. Can it be cut in half?Absolutely!
We just typically write up recipes to do a full bag of seasoning, and our seasoning typically comes in bags for 25lb or 100lb of meat.
Just divide all the quantities by 2, but use the same process for grinding, mixing, smoking, etc.
Hope that helps, and if you have any other questions, let us know!
