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No. 684 Landjaeger Snack Stick Seasoning

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SKU: 02-0220

Goes well with

German for "land hunter", Landjaeger is a snack sausage originating from Germany and Switzerland. Traditionally loosely stuffed, flattened and then smoked.

Award Winning

  • Make with beef or venison
  • .75 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure 

View 1 lb. Conversion Chart

How To Use

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

You will need:

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

Suggested Procedure: Grind all meat through 1/2 plate. Regrind through 1/4" plate. Mix in all seasoning, cure, and water (Not the encapsulated Citric Acid) for 4-6 minutes until meat is tacky. Add in ECA and mix gently until incorporated. 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.

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.

Ingredients

Dextrose, Salt, Spices and Sodium Erythorbate (1.80%).

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

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