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Thread: Landjagers

  1. #1
    Member AKMarmot's Avatar
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    Default Landjagers

    Did anyone ever take any game meat to have landjagers made out in the valley this spring & if so how did they turn out?
    This shop does them once a year with game meat and prior to this year I had some done once & thought they were good. However, this year I was surprised at the strong vinegar taste to them that was just over powering & not good. I even had a few people at the office try a couple packages & they agreed as they just weren’t appetizing. We also purchased a pack of the commercially packaged ones there that day as well & they were the same so it wasn't due to the game meat which was fairly fresh blacktail. I have emailed them a couple times but never received a response back, & now I am thinking about just writing it off & pitching the whole box (close to 20 lbs). Any thoughts?

  2. #2
    Member bkmail's Avatar
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    That would suck cause those are excellent and very time consuming.
    Sorry to hear it.
    Bk


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  3. #3
    Member dieNqvrs's Avatar
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    I had some made 2 years ago. I took 25 lbs of clean early season youth no gamy flavor caribou into them. They lost my order and then “found it”. I definitely did not get my same meat back! Super Gamey and vinegar like you say. They are gross. I will never use that business for anything ever again. First and last.

  4. #4
    Member AKMarmot's Avatar
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    Thanks, at least that confirms my thoughts & that it I wasn't' the only one to experience it. Just kind of surprised.

  5. #5
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    What are landjaggers?

  6. #6
    Member AKMarmot's Avatar
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    dry-cured sausage that doesn't need refrigeration.

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    Member 4merguide's Avatar
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    Quote Originally Posted by AKMarmot View Post
    dry-cured sausage that doesn't need refrigeration.
    Something like salami?
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

  8. #8
    Member bkmail's Avatar
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    No, not really.
    Hard and dry from curing.
    Bk


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  9. #9
    Member 4merguide's Avatar
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    Quote Originally Posted by bkmail View Post
    No, not really.
    Hard and dry from curing.
    Well, that's the kind of salami I used to eat as a kid....the hard dry cured salami that was non refrigerated. Not the packaged stuff that seems to be in so many stores today. That's why I ask if it's anything like the "old style" salami?
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

  10. #10
    Member bkmail's Avatar
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    I still say no.
    Bk


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  11. #11

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    Is landjaeger basically another name for hunter stick?

  12. #12
    Member bkmail's Avatar
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    Quote Originally Posted by extrema View Post
    Is landjaeger basically another name for hunter stick?
    No sir. Its about the size of a cigar. Kinda flattened due to curing process.

    Delta meats has them
    Mat valley meats in Wasilla also.
    Bk


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  13. #13
    Premium Member kasilofchrisn's Avatar
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    Hopefully this picture works this is a picture I pulled off the internet of landjager.
    As BK said this stuff is about the size of a large cigar but somwhat flattened on two sides.
    This stuff when made properly taste very good and can be bought on the Kenai Peninsula from Echo lake meats on k-beach.Landjaeger.jpg
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    Quote Originally Posted by kasilofchrisn View Post
    Hopefully this picture works this is a picture I pulled off the internet of landjager.
    As BK said this stuff is about the size of a large cigar but somwhat flattened on two sides.
    This stuff when made properly taste very good and can be bought on the Kenai Peninsula from Echo lake meats on k-beach.Landjaeger.jpg

    they look good, maybe I need to sample some this week

  15. #15
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    I made some landjagers this year using the "Great Sausage Recipes and Meat Curing" book. Waaaaaay worth it!!!

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