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No. 790 Grandpa's Landjaeger Seasoning

Product image 1No. 790 Grandpa's Landjaeger Seasoning
Product image 2PS Grandpa's Landjaeger Seasoning
Product image 3 Grandpa's Landjaeger Seasoning
Product image 4No. 790 Grandpa's Landjaeger Seasoning

Regular price

SKU: 02-0594

Our Grandpa's Landjaeger Seasoning is a simple blend of spices. Landaeger is traditionally a semi-dried sausage. It's loosely stuffed, flattened and smoked.

  • Make with equal portions of pork and beef or try with venison
  • 1.09 Lb. B Unit or .54 Lb. C Unit
  • Comes complete with Speed Cure
  • No MSG

View 1 lb. Conversion Chart

DIRECTIONS

LANDJAEGER SAUSAGE

(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)
  • 3/4" 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 (Not the encapsulated Citric Acid) for 4-6 minutes, until meat is tacky. 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.

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SH
01/27/2018
Stanley H.
United States

Delicious flavor

This seasoning packet is so simple to use, it was a pleasure to make my snack sausage sticks. The flavor was delightful, not to strong and lasted long enough to make you want to eat more.

SS
05/10/2016
shane steinkuehler
United States

yummy perfect overall seasoning

yummy perfect overall seasoning

JN
05/06/2016
James Nealeigh
United States

Good eats

Enjoyable experience

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At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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