If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Hmm, it looks like it depends on how much sugar is in the meat. The beef/pork/lard/spices part sounds delicious though I think dried meats that don't have added chemicals and nitrates are fine, and if you can find one with little or no sugar that would be even better.
My mom used to get these for us from the "Russian" store (I'm originally from the Ukraine) and the literal translation from Russian is "hunter's sausage." Now that makes sense
I've never known the ingredients because they are sold without any packaging. I assume the kind we used to get was pretty processed, but I'm sure it's possible to find a variety that is minimally processed.
I picked up some of this, as the german butcher pronounced it, LAN-tee-awh-ger. It's pretty awesome! Tough to get that inital bite going but once you do it's pretty good chewing from there on in.
I'll be bring this back in the bush with me come ice climbing season.
Oh, sounds delicious. I would think this would be like any other jerky or sausage- it will depend on how it is made- ie you can find plenty of jerky and sausage preserved w/ all kinds of chemicals and sugar but also some that is more pure. Even around here the local butchers make dried sausage but they use spice mixes w/ MSG and such. I have a friend who doesn't live as rural as I do and her butchers in her area offer a lot more options as far as more naturally cured meat products.