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.
- 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)
Soak hog casings in spring water.
Partially freeze, then dice fat. Partially freeze then dice and/or grind meat.
Weigh total mass and record weight. Refrigerate. Calculate spices, salt and cure. Set aside. Toast and grind spices.
Mix spices, cure and salt together. Mix thoroughly into meat. Add fat, and then add culture after it has bloomed for 20 minutes.
Stuff into casings and prick to remove air.
Ferment at 80ºF and 85% RH for 24hrs until pH reaches 5.3
Cold smoke, if desired, for 12 hrs., then press for two days between wood to flatten.
Dry at 58ºF and 75-80% RH until 30% weight loss is achieved.