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Old 08-19-2019, 06:03 PM
BEL BEL is offline
 
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Default Who has made Langjaeger sausage?

I tried this in Germany and bought some from Rangeland meats in Lacombe but cant find someone close to Sylvan Lake who makes it. It is delicious. Anyone here made it? BEL
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Old 08-19-2019, 06:59 PM
Gear guy Gear guy is offline
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I've always wanted to try making it with wild meat but have no idea how
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Old 08-19-2019, 07:01 PM
Gear guy Gear guy is offline
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https://www.google.com/search?q=How+...T0PEP2fmfsAg11
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Old 08-19-2019, 07:10 PM
HunterDave HunterDave is offline
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I had some made from my deer trim at Sandyview Farms in Spruce Grove. Good stuff! I think that they sell the beef version.
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Old 08-19-2019, 08:11 PM
Dubious Dubious is offline
 
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Hade some made with whitetail at rockys sasuage Haus there where pretty good
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Old 08-19-2019, 09:40 PM
Gear guy Gear guy is offline
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I am wanting to try it out this winter and see how it is. I think the key is getting it really dry. Not sure just smoking it is the way to get dry sausage but I will do some research before I start to play
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Old 08-19-2019, 09:58 PM
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Au revoir, Gopher Au revoir, Gopher is offline
 
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Is this what we are talking about? Fermented, smoked and dried?

ARG
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It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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Old 08-19-2019, 10:08 PM
pikeman06 pikeman06 is offline
 
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I've never made it myself but I've bought it at Bashaw meats. Great little store. Not sure if they still do wild game since they got into the new store. Worth a call or a visit.
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Old 08-20-2019, 07:03 AM
Powder monkey Powder monkey is offline
 
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If your ever around Saskatoon there’s a German family a little north of the city that makes it. I got a bunch made out of deer meat a couple years ago. It’s almost unreal how good it is.
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Old 08-20-2019, 07:27 AM
BEL BEL is offline
 
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That’s right Gopher. The key is the drying part of making it. Without a drying chamber. Looks like Umibags are the way to go. BEL
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Old 08-20-2019, 09:03 AM
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omega50 omega50 is offline
 
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Used to make it pretty extensively about 20 years ago.

Fermentation is pretty critical as well as having a pressing/forming box.
I constructed my own box on casters that had shallow stops built onto the 3/8" plywood/veneers layers. This trapped moisture and exacerbated mold issues. So I would not use smooth veneer if I had it to do over again.
Mine could go 4 deep approx 24" x 15"
Airflow has to be incorporated -at least rough texture for airflow or mold will occur pretty rapidly.

I think this is a better design than the poorboy set up that I made

https://www.smokingmeatforums.com/th...-press.104379/
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Last edited by omega50; 08-20-2019 at 09:18 AM.
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Old 08-21-2019, 06:36 AM
gopher67 gopher67 is offline
 
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K&k foodliner make it it tastes great
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Old 08-21-2019, 06:56 AM
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In the absence of Bacto Ferm way back in the day-mid 80's, I used a a hack of incorporating some of my unfinished Home made Red Wine-Foch into a Venison-Pork and Beef mixture. I let the wine/meat mix re-ferment for 3 days in the bath tub fed by added corn sugar. Main flavorings were only Salt, Pepper and Caraway.On special occasions I added whole mustard seed
Max wine to 10% of meat weight

And to this day I generally reculture scraps of commercial Salami meat and skin as a base to culturing my next batch.
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Last edited by omega50; 08-21-2019 at 07:12 AM.
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Old 08-21-2019, 09:32 AM
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Listen to Omega. Second on the reharvesting commercial salami skins for mold cultures.
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Old 08-21-2019, 12:53 PM
WhiteTailAB WhiteTailAB is offline
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Onoway meats apparently will make it for you.
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  #16  
Old 08-21-2019, 01:41 PM
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Au revoir, Gopher Au revoir, Gopher is offline
 
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Quote:
Originally Posted by 2big4u View Post
Listen to Omega. Second on the reharvesting commercial salami skins for mold cultures.
I thought it was bacteria you wanted for the fermentation and that mold was bad (almost inevitable, but too much is bad)???

ARG
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In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.

Quote:
Originally Posted by sjemac View Post
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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  #17  
Old 08-21-2019, 04:58 PM
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Quote:
Originally Posted by Au revoir, Gopher View Post
Is this what we are talking about? Fermented, smoked and dried?

ARG
The fermented part has always scared me.

Grizz
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