Americana Outdoors E-Magazine - December 2018

ELK LANDJ A EGER SAUSAGES DIRECTIONS 1. Cube meat & fat.

INGREDIENTS 2 lbs Elk/Venison Meat 1/2 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 1/2 tsp Celery Seed

2. Combine meat with all seasonings, spices, wa- ter and Cure No. 2. 3. Marinate overnight. 4. Place meat in freezer and prepare meat grinder. 5. Soak hog casing in fresh water. 6. Coarsely grind meat and fat together and return to freezer. 7. Flush casing and prepare sausage stuffer. 8. Add Mondostart culture and mix thoroughly. 9. Stuff sausage casing and twist off into links. 10. Sterilize a needle and poke any air holes. 11. Allow sausages to remain at room temperature for 1-2 hours. 12. Ferment sausage for 48 hours in a clean, sealed place with high humidity and a tempera- ture of 71°F. 13. Cold smoke sausages with alder bisquettes for 3 hours. 14. Remove from smoker and place in drying chamber for 2 weeks, maintaining a low tempera- ture (54 – 60°F) and a relative humidity of 80%. 15. Store in fridge or in freezer.

1 tsp Cayenne 3 g Cure No. 2 80 mL water 4 g Mondostart culture Bradley Smoker Alder Bisquettes

Watch how easy it is to use a Bradley Smoker!