<![CDATA[Well hello from Long Island NY]]>I’ve been smoking meat for awhile and had a freinds Land Jäger and now I’m here to learn how to make then.

]]>https://waltonsdev.nodebb.com/topic/40/well-hello-from-long-island-nyRSS for NodeThu, 10 Sep 2026 22:57:33 GMTWed, 27 Jul 2016 23:09:57 GMT60<![CDATA[Reply to Well hello from Long Island NY on Tue, 18 Oct 2016 01:08:46 GMT]]>Thanks for the reply

]]>https://waltonsdev.nodebb.com/post/336https://waltonsdev.nodebb.com/post/336Tue, 18 Oct 2016 01:08:46 GMT<![CDATA[Reply to Well hello from Long Island NY on Mon, 01 Aug 2016 21:01:46 GMT]]>zzrguy said in Well hello from Long Island NY:

Austin
Wow that’s a lot of meat. Can it be cut in half?

Absolutely!

We just typically write up recipes to do a full bag of seasoning, and our seasoning typically comes in bags for 25lb or 100lb of meat.

Just divide all the quantities by 2, but use the same process for grinding, mixing, smoking, etc.

Hope that helps, and if you have any other questions, let us know!

]]>https://waltonsdev.nodebb.com/post/234https://waltonsdev.nodebb.com/post/234Mon, 01 Aug 2016 21:01:46 GMT<![CDATA[Reply to Well hello from Long Island NY on Sat, 30 Jul 2016 04:29:13 GMT]]>Austin
Wow that’s a lot of meat. Can it be cut in half?

]]>https://waltonsdev.nodebb.com/post/217https://waltonsdev.nodebb.com/post/217Sat, 30 Jul 2016 04:29:13 GMT<![CDATA[Reply to Well hello from Long Island NY on Thu, 28 Jul 2016 17:23:49 GMT]]>zzrguy Welcome to the community!
I don’t think we have our Landjaeger recipe on our waltonsinc.com site, but here is what our recipe looks like:

Landjaeger

Meat Block

15 lb 80/20 Pork
10 lb 70/30 Beef

Additives

1-bag Landjaeger Seasoning Unit #4550390150
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer
1 Quart Ice Cold Water
4oz Encapsulated Citric Acid (optional for added shelf stability; will add a tangy flavor to the meat)

Process

Grind pork through 1/8in grinder plate; repeat for 2nd grind
Add pork to meat mixer, add dry ingredients, add water, and mix for 4 minutes
Grind beef through 3/16in grinder plate
Add beef to meat mixer with pork and mix an additional 4 minutes

Stuff

Stuff loosely into Natural Hog Casings
Press flat and link into 4in links
Hang in pairs and smoke

Note

You may also flip flop the beef and pork.

Smokehouse Schedule

120F for 30 minutes
145F for 1 hour (start adding smoke)
185F until internal meat temperature of 155F (continue adding smoke throughout this cycle)
Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

ENJOY!

]]>https://waltonsdev.nodebb.com/post/183https://waltonsdev.nodebb.com/post/183Thu, 28 Jul 2016 17:23:49 GMT