So dont be afarid or ascared no mo
![Grin ;D](https://letstalkbbq.com/Smileys/akyhne/grin.gif)
Easy Peasy Landjaeger for 2.5 lbs and no special humidity required even.
Here is what you need.
1.5 lbs of lean chuck or 93/7 GB
1 lb poke butt (ground)
1 3/4 tsp non iodized salt
1/2 tsp cure #1 (You can use cure #2 but you will have a very hard LJ link)
1 tsp ground black pepper
1/4 tsp garlic granules
1/4 tsp ground caraway seed
1/4 tsp ground coriander (pack this in the spoon)
1/4 tsp cardamom
1/4 cup fermento
2 Tbs clear karo
1/3 cup cold water
rinsed sheep casing (if you have hog those are ok to)
Here are some pics. Will tell steps below pics.
Ingredients
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj00.jpg)
I added all the dry to the water except fermento and karo. Mix well
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj001.jpg)
Next add the karo and mix in well. Then add the fermento and mix well to get rid of clumps. After you have this all mixed put in fridge.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj004.jpg)
GB and Poke. Cover and fridge so you can work on the casings. Dont mix the liquid in yet.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj005.jpg)
Prepare the sheep casings...WHEEEEEWWW, Like being back on the farm
![Shocked :o](https://letstalkbbq.com/Smileys/akyhne/shocked.gif)
Clean the packing salt off and rinse inside to.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj006.jpg)
Clean casing soaking......Yea but sheep are such a pain to use you say.....HA, Its a secret
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj008.jpg)
Now pack them sheep dip things back in salt and in the fridge.
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj003.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/lj007.jpg)
Ok here is what you do. After you get the meat mixed and stuffed.
You can make into short links 6" twist the middle. Make into a set of 2 links and weigh one set. Write it down and tie a string on this one. Green weight its called.
Fridge the links overnight on a flat plastic container or cookie sheet lined with clear wrap. Cover the links with paper towel (not cloth)
In the morning hang the links on a dowel or somewhere so the casings can dry some while you Pre heat your smoker to 140/NO SMOKE and add the LJ. When you have the LJ in wait for the temp to come back to 140 and roll smoke. I like pecan or hickory but you what you like. Give the LJ 2 full hours of smoke at the 140*
After the 2 hours of 140 smoke raise the temp to 170* IF YOU HAVE A PID THIS IS WHERE IT WILL COME IN HANDY/USE YOUR FAN IF YOU HAVE ONE INSTALLED. Smoke the LJ at the 170* for another hour. Check it now. Your wanting 160.
If you dont have the IT of the LJ at 160 PID temp to 175* (Carefull here so you dont fat-out) Check LJ every 30 mins
NOW
If your at the IT, take the LJ with the string and re weigh it. Did it loose 15% of its weight?
If not replace LJ with the sting, Lower smoker temp to 160* Continue to check the sting LJ every hour (CAREFUL DONT FAT-OUT)
You should have lost 15% by now. If so remove all the LJ and cool at room temp. After the cool down place in fridge uncovered for 1 day. Cut if you wish into single sticks, vac seal and freeze.
See easy peasy.
BL with stuffing pics