Smoked Elk Landjæger Sausages Recipe
2 Lb elk meat
½ Lb pork/boar fat
25 G kosher salt
1 Tbsp black pepper
9 G granulated sugar
1 Tsp garlic powder
1 Tsp allspice
1 Tsp caraway seeds
1 Tsp ground coriander
½ Tsp celery seed
1 Tsp cayenne
3 G cure N.2
80 Ml water
4G Mondostart culture
Bradley Smoker Alder Bisquettes
Cube meat & fat.
Combine meat with all seasonings, spices, water and Cure N.2.
Place meat in freezer and prepare meat grinder.
Soak hog casing in fresh water.
Coarsely grind meat and fat together and return to freezer.
Flush casing and prepare sausage stuffer.
Add Mondostart culture and mix thoroughly.
Stuff sausage casing and twist off into links.
Sterilize a needle and poke any air holes.
Allow sausages to remain at room temperature for 1-2 hours.
Ferment sausage for 48 hours in a clean, sealed place with high humidity and a temperature of 71°F.
Cold smoke sausages with alder bisquettes for 3 hours.
Remove from smoker and place in drying chamber for 2 weeks, maintaining a low temperature (54 – 60°F) and a relative humidity of 80%.
Store in fridge or in freezer.
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now