No. 790 Grandpa's Landjaeger Seasoning

(For 12-1/2# Batches Divide Following By 1/2) 

You will need:

• 19# of Lean Beef
• 6# of 70% Lean Pork
• 1 pkg. of "B" Landjaeger Seasoning
• 1-1/2 oz. Encapsulated Citric Acid (Optional)
• .07# Whole Mustard Seed (Optional)
• 1 1/2 cups Distilled Water
• 3/4# Binder Flour (Optional)

Suggested Procedure: Grind all meat through 1/2 plate. Regrind through 1/4" plate. Mix in all seasoning and water for 4-6 minutes, until meat is tacky. Add in the Encapsulated Citric Acid and mix until just combined. Stuff product into 32-35 hog casings. Stuff continuous for about 40" then lay them lengthwise in a flat pan and take another flat pan and squeeze it flat; they can also be flattened by hand than hang over smoke sticks. 

Smoking Procedure: Place in smoker at 100 degrees F. Run with dampers wide open for 1 hour, then close dampers and add smoke - about 3/4 pan moistened sawdust, in Model 150 and 300 smokers (about 2 hours if you are using a smoke generator). Start smoking and raise temperature to 165 degrees F. Run 3-1/2 hours at this temperature when smoking, then raise temperature to 175 degrees F until internal temperature reaches 155 degrees F. Once cooking is complete, then shower product or leave cool to room temperature. 

Oven: Your Landjaeger sausage can be made in your oven and the flavor will be excellent. You will have some color created by our cure and spices, although the color will not be as heavy as it would be if the sausage were placed in a smokehouse. Line the bottom of your oven with foil. Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F. After cooking, place sausage in refrigerator or freezer. For more of a smoker flavor use our Liquid Smoke. 

*Note: Cooling to room temperature without showering will give you a dryer product.