Venison Landjaeger

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.