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08-19-2019, 06:03 PM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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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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A proud Albertan and Canadian.
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08-19-2019, 06:59 PM
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Banned
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Join Date: Jun 2019
Posts: 121
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I've always wanted to try making it with wild meat but have no idea how
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08-19-2019, 07:01 PM
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Banned
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Join Date: Jun 2019
Posts: 121
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08-19-2019, 07:10 PM
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Banned
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Join Date: Dec 2009
Location: Copperhead Road, Morinville
Posts: 19,290
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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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08-19-2019, 08:11 PM
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Join Date: Jan 2012
Location: Calgary
Posts: 1,521
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Hade some made with whitetail at rockys sasuage Haus there where pretty good
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08-19-2019, 09:40 PM
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Banned
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Join Date: Jun 2019
Posts: 121
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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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08-19-2019, 09:58 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,031
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Is this what we are talking about? Fermented, smoked and dried?
ARG
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In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
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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08-19-2019, 10:08 PM
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Join Date: Apr 2010
Posts: 1,615
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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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08-20-2019, 07:03 AM
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Join Date: Feb 2014
Location: Saskatchewan
Posts: 178
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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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08-20-2019, 07:27 AM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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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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A proud Albertan and Canadian.
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08-20-2019, 09:03 AM
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Join Date: Dec 2009
Posts: 8,491
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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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You're only as good as your last haircut
Last edited by omega50; 08-20-2019 at 09:18 AM.
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08-21-2019, 06:36 AM
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Join Date: Sep 2011
Location: on a acreage
Posts: 160
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K&k foodliner make it it tastes great
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08-21-2019, 06:56 AM
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Join Date: Dec 2009
Posts: 8,491
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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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You're only as good as your last haircut
Last edited by omega50; 08-21-2019 at 07:12 AM.
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08-21-2019, 09:32 AM
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Join Date: Sep 2008
Posts: 235
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Listen to Omega. Second on the reharvesting commercial salami skins for mold cultures.
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08-21-2019, 12:53 PM
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Banned
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Join Date: Aug 2018
Posts: 719
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Onoway meats apparently will make it for you.
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08-21-2019, 01:41 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,031
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Quote:
Originally Posted by 2big4u
Listen to Omega. Second on the reharvesting commercial salami skins for mold cultures.
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I thought it was bacteria you wanted for the fermentation and that mold was bad (almost inevitable, but too much is bad)???
ARG
__________________
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
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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08-21-2019, 04:58 PM
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Join Date: May 2007
Location: Central Alberta
Posts: 21,399
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Quote:
Originally Posted by Au revoir, Gopher
Is this what we are talking about? Fermented, smoked and dried?
ARG
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The fermented part has always scared me.
Grizz
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"Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal."
John E. Pfeiffer The Emergence of Man
written in 1969
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