Venison Landjaeger
Venison Landjaeger
Landjaeger is a German dry-cured sausage made small enough to fit into your coat pocket on a cold day hiking, fishing, or hunting.
Check out our recipe to make Venison Landjaeger.
Ingredients
- 70% Venison (half hand diced, half ground)
- 15% Pork Shoulder (ground) (3/8" plate)
- 15% Diced Pork Back Fat 1/8”
- 35-38 mm Hog Casings
- 28 grams Salt
- 2.5 grams Insta Cure #2
- 2.5 grams Dextrose
- 3 grams White Pepper
- 2 grams Caraway
- 1 gram Nutmeg
- 1 gram Juniper
- 0.12 gram LHP Starter (distilled water to bloom)
Steps
- 1
Soak hog casings in spring water.
- 2
Partially freeze, then dice fat. Partially freeze then dice and/or grind meat.
- 3
Weigh total mass and record weight. Refrigerate. Calculate spices, salt and cure. Set aside. Toast and grind spices.
- 4
Mix spices, cure and salt together. Mix thoroughly into meat. Add fat, and then add culture after it has bloomed for 20 minutes.
- 5
Stuff into casings and prick to remove air.
- 6
Ferment at 80ºF and 85% RH for 24hrs until pH reaches 5.3
- 7
Cold smoke, if desired, for 12 hrs., then press for two days between wood to flatten.
- 8
Dry at 58ºF and 75-80% RH until 30% weight loss is achieved.
