Venison Landjaeger

Venison Landjaeger
  • Prep Time

    2 hrs

  • Cook Time

    3 hrs

  • Serves

    20 links

  • Difficulty


Venison Landjaeger

Venison Landjaeger is German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name.

This is not a beginner’s sausage. It requires a few advanced sausage-making skills and some equipment such as a dry curing cabinet.


  • 3 pounds Venison
  • 2 pounds fatty pork shoulder or pork belly
  • 51 grams Kosher salt
  • 15 grams sugar or dextrose
  • 6 grams Insta Cure #2
  • 1 teaspoon garlic powder
  • 1 teaspoon caraway seed
  • 1 teaspoon ground coriander seed
  • 2 tablespoons ground black pepper
  • 2 teaspoons ground allspice
  • 1/2 teaspoon celery seed
  • 5 grams Bactoferm T-SPX
  • 2/3 cups distilled water
  • 35-38 mm Hog Casings


  • 1
    • Trim as much sinew and silverskin as you can.
    • Cut the fat and meat into chunks that will fit into your grinder.
    • Mix the salt and Instacure with the meat and fat and put it in the fridge overnight.
    • If you have a grinder with a very large die, like 10 mm, grind it first and then set it in the fridge. If you only have the standard “coarse” die, which is normally 6 mm, just put the meat and fat as-is in the fridge
  • 2
    • The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer.
    • Mix the spices into the meat.
    • Put the meat mixture in the freezer. Let everything chill down until the meat hits about 28°F or so. It won’t freeze solid because of the salt. Normally this takes about 90 minutes.
    • Soak about 15 feet of hog casings in a bowl of warm water.
  • 3
    • When the meat and fat are cold, grind through the coarse die of the grinder, the 6 mm die.
    • If the meat is 35°F or colder, go ahead and grind half of it one more time through the fine die, which is normally 4.5 mm.
    • If it’s too warm, freeze until it hits 35°F and then grind it.
  • 4
    •  Once it has been ground, put the meat and fat back in the freezer.
    • Dissolve the starter culture in with the distilled water. Let this sit at least 15 minutes.
  • 5
    • When the meat mixture is back below 35°F, you can mix it.
    • Put the mixture into a big plastic bin with the starter culture mixture and mix it by hand for about 2 minutes. If you do this, you’ll know the mixture’s cold enough if your hands ache from the chill. Or, you can put everything into a big stand mixer and mix on low for 90 seconds to 2 minutes.
  • 6
    • Put the sausage in the fridge.
    • Run clean water through your casings to flush them and to see if you have any leaks.
  • 7
    • Pack the sausage into your stuffer and get ready to make the salami.
    • Leave 4 to 6 inches of casing hanging from the edge of the stuffer as a “tail;” you’ll use this to tie off the salami in a bit.
    • Start working the meat into the casing, using your fingers to flush any air out of the casing and to regulate the flow.
    • Do a whole coil before you make links.
  • 8
    • Tie off links of about 6 to 8 inches with kitchen twine.
    • Gently rotate the links to compress the meat within each casing, watching for air bubbles.
    • Use a sausage pricker and prick the links to let any trapped air out.
    • Hang your sausages from “S” hooks or somesuch on a wooden rack. Let them hang at room temperature for an hour or two.
  • 9
    • Incubate for 18-24 hours at ~85F temp and 85%+ humidity.
    • Cold smoke (sub 100F) for 3-4 hours.
    • Hang sausages in a curing chamber until mostly dry. The sausage should be very firm. ~50% weight loss.