Landjäger - 2 Guys & A Cooler https://twoguysandacooler.

com/landjager/

Landjäger
A German land hunters sausage

Prep Time Cook Time Drying Time

1 hr 12 hrs 36 d

Servings: 1000 grams

4.72 from 7 votes

Ingredients
449.89 g lean beef
300.11 g lean pork
250 g pork back fat
25.33 g kosher salt
2.48 g Insta cure #2
1.1 g caraway powder
1.1 g coriander powder
0.28 g mace
0.83 g black pepper
1.98 g dextrose
Flavor of Italy starter culture 1/2 tsp dissolved in 1/4 cup of distilled water for every 5 pounds

Instructions
1. Grind chilled pork, beef, and back fat through the 6mm plate. Let chill again before mixing.
You want the temp of the meat to be around 35F or 1C (or below).
2. Prepare all the seasonings and prepare the starter culture and set to the side. You starter
culture needs about 30 minutes to "wake-up" before use.
3. Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very
sticky when finished
4. Stuff your mince loosely into a 30-35mm natural hog casing making sure there are no air
pockets. Tie the end with some butchers twine. Weigh your salami and record the weight
5. Prick your salami to get rid of any air pockets. To ferment, place the Landjager in between 2
screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F
(24c) with 90% humidity for 12-24 hours (these parameters are for this culture, other culture
require different parameters).
6. While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 4-8 hours
with an applewood, pecan, or cherry wood.
7. Test the pH at 9 hours to see where you are at. You are aiming for a ph between 4.9 and
5.29.
8. Once you have reached your target pH place your salami in your drying chamber at 55F (13c)
with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

1 od 2 8.8.2021. 23:07
Landjäger - 2 Guys & A Cooler https://twoguysandacooler.com/landjager/

2 od 2 8.8.2021. 23:07