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Details
Details
Landjaeger Seasoning
Excalibur Seasoning
While classically made with Beef, Pork and Lard you can use either beef or pork or even wild game with this seasoning. This isn't designed to be aged and dried like a true LandJaeger but the taste will still be very pleasing once you run it through your smoker!
Features:
- 1.09375 lb package
- Seasons 25 lb of meat
- Includes necessary Sure Cure package (if making a fresh product do not add cure)
Learn To Make Sausage & Bratwursts In The Walton's Learning Center
Learn about How To Make Homemade Sausage & Brats in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. Plus, join in on the Walton's Community and ask questions about any related to meat.
Walton’s Meat Recipes
Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community
What is Landjaeger?
While classically made with Beef, Pork and Lard you can use either beef or pork or even wild game with this seasoning. This isn't designed to be aged and dried like a true LandJaeger but the taste will still be very pleasing once you run it through your smoker! Landjaeger was originally made in Germany and surrounding European countries as a semi-dried sausage. With this Landjaeger seasoning from Excalibur Seasoning anyone can make their own version of homemade Landjaeger easily from their kitchen with this pre-blended seasoning.
Additional Info
Additional Info
| SKU | 4550390150 |
|---|---|
| Ship Weight | 1.1000 |
| Expert Review Stars | No |
| Ratings | 4.8000 |
| Reviews | 10 |
| Manufacturer | Excalibur Seasoning |
| Manufacturer Part Number | 0390150 12 PER CASE |
| Seasoning Batch Size | 25 lb |
| Seasoning MSG | No |
| Ingredients | Salt, Dextrose, Pepper, Spices, Garlic Powder. |
| Usage | Use 1.09375 lbs of seasoning plus 1 oz of SURE CURE to 25 lbs of meat. |
| Requires Shipping Upcharge | No |
I do not have a specific one for Landjager, however I do have one for a smoked kielbasa and the process would be the same. I have included that below.
Signature Smoked Kielbasa
Meat Block:
17 lbs. 80% Lean Beef and 8 lbs. 50/50 Pork Trim
Additives:
1-bag Signature Smoked Kielbasa Seasoning
1-bag (1 oz.) Sure Cure (cure pack is included with seasoning)
2 lbs. Ice Cold Water
12 oz Soy Protein Binder or 6 oz Sure Gel Binder
Process:
Grin beef and pork through 1/8" grinder plate. Repeat for a second grind. Dissolve Sure Gel or Soy Protein into water. Add the water, seasoning, and Sure Cure to ground meat and mix for 8 minutes.
Stuff:
Stuff into presoaked 32-35mm Natural Hog Casings. Link into 6" links.
Cooking Instructions:
Stage
Oven
Smoke*
Shower**
Time
1
120° F
Off
Off
30 Minutes
2
145° F
On
Off
1 Hour
3
185° F
On
Off
Until Internal Meat Temp reaches 160° F.
4
Off
Off
ON
15-20 Minutes
*Do not use smoke if cooking in a household oven or dehydrator.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling:
Hold 90 minutes at room temperature before moving to cooler.
Jonathon Tremblay
Customer Service
[email protected]
[Walton's Inc.]
3639 N Comotara St, Wichita, KS 67226
(800) 835-2832
waltonsinc.com