The Latest: Landjaeger

Discussion in 'California Flyway Forum' started by Jim Dandy, Mar 6, 2018.

  1. callinfowl

    callinfowl Kalifornia Forum

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    Man, and I thought I was a mixed up kid, half Dego half Mick. :yes:l:l:l
     
  2. 7pntail

    7pntail Senior Refuge Member

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    Looks really good!
     
  3. CA Hunter

    CA Hunter Senior Refuge Member

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    Is the recipe a secret or you share?
     
  4. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    HA! That's nothin.....
     
  5. Jim Dandy

    Jim Dandy Elite Refuge Member

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    It's Still "We The People", right??
    Dan those are crackers we use at work, they are olive oil sea salt by Rustic Bakery. They're ok.

    I am currently working on a partnership proposal to start producing some of these items, so I can't share exact recipes, but I'm happy to steer anyone interested in the right direction. I appreciate all the great compliments.

    I don't think this particular formula would work well with duck. Dry cured sausages are real particular. I've had success with snow goose, but that was in a much longer drying process. I think a process like landjaeger needs a high ratio of ruminant mammal meat.

    Salame Cotto tomorrow.

    Dandy
     
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  6. OGblackcloud

    OGblackcloud Elite Refuge Member

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    Looks good !!
     
  7. ducslayer

    ducslayer Elite Refuge Member

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    Let us know when your ready for business. That looks really good.
     
  8. Dan Mallia

    Dan Mallia Elite Refuge Member

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    Looks very good.
     
  9. CA Hunter

    CA Hunter Senior Refuge Member

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    Great, please "steer" me in the right direction, i'm not a commercial sausage maker, so no threat to your business.
    In exchange i have years proven summer sausage recipe with my personal modifications which makes it much better.
     
  10. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    Y'all gonna bring some of that during turkey season?
     

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