Elk Landjæger Sausages

by Vancouver, BC Restaurant Owner 
Lena Clayton for Bradley Smoker

Landjæger is a dried sausage, commonly made with beef and pork. It’s good as a travel snack, because it doesn’t need to be refrigerated making it great for taking in the field.

Ingredients
2 lbs elk or moose meat
½ lb pork/boar fat
25 g kosher salt
1 Tbsp black pepper
9 g granulated sugar
1 tsp garlic powder
1 tsp allspice
1 tsp caraway seeds
1 tsp ground coriander
½ tsp celery seed
1 tsp cayenne
3 g Cure No. 2
80 mL water
4 g Mondostart culture

Cube meat & fat. Combine meat with all seasonings, spices, water and Cure No. 2. Marinate overnight. Place meat in freezer and prepare meat grinder. Soak hog casing in fresh water. Coarsely grind meat and fat together and return to freezer. Flush casing and prepare sausage stuffer. Add Mondostart culture and mix thoroughly. Stuff sausage casing and twist off into links. Sterilize a needle and poke any air holes. Allow sausages to remain at room temperature for 1-2 hours. Ferment sausage for 48 hours in a clean, sealed place with high humidity and a temperature of 71°F. Cold smoke sausages with alder bisquettes for 3 hours. Remove from smoker and place in drying chamber for 2 weeks, maintaining a low temperature (54 – 60°F) and a relative humidity of 80%. Store in fridge or in freezer.

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