📝 About This Recipe
Tracing its roots back to the alpine regions of Germany, Austria, and Switzerland, the Landjäger is the ultimate 'hunter's snack,' prized for its rugged portability and deep, smoky complexity. This semi-dry sausage undergoes a precise fermentation process that yields a characteristic tang, perfectly balanced by the warmth of caraway, coriander, and black pepper. Traditionally pressed into a signature rectangular shape, these sausages are cold-smoked and air-dried until they achieve a satisfyingly firm snap and a rich, mahogany finish.
🥗 Ingredients
The Meat Blend
- 3 lbs Beef Chuck (Lean, chilled and cut into 1-inch cubes)
- 1.5 lbs Pork Shoulder (Butt) (Chilled and cut into 1-inch cubes)
- 0.5 lbs Pork Fat Back (Firm, chilled and diced)
Curing & Fermentation
- 45 grams Kosher Salt (Approximately 3 level tablespoons)
- 6 grams Curing Salt #1 (Prague Powder #1) (Crucial for safety and pink color)
- 10 grams Dextrose (Food for the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 Starter Culture (Dissolved in 2 tbsp distilled water)
The Spice Profile
- 1.5 tablespoons Black Peppercorns (Coarsely cracked)
- 1 tablespoon Caraway Seeds (Whole or lightly bruised)
- 1 teaspoon Coriander Seeds (Ground)
- 1 teaspoon Garlic Powder (High quality)
- 1/2 teaspoon Nutmeg (Freshly grated)
- 1/4 cup Dry Red Wine (Chilled (e.g., Pinot Noir or Merlot))
Casing
- 10-12 feet Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold (nearly frozen). Grind the beef, pork, and fat through a 6mm (medium) plate into a chilled bowl.
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2
In a small ramekin, dissolve the Bactoferm culture in 2 tablespoons of room temperature distilled water and let it sit for 15-20 minutes to 'wake up.'
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3
Add the salt, curing salt, dextrose, cracked pepper, caraway, coriander, garlic, and nutmeg to the ground meat. Pour in the chilled wine and the activated starter culture.
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4
Mix the meat by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops a 'primary bind.' The meat should stick to your palm when held upside down.
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5
Thread the soaked hog casings onto the stuffer tube. Stuff the mixture into the casings, being careful not to overstuff, as the sausages need room to be pressed flat.
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6
Link the sausages into pairs (approx. 6 inches long) by twisting. Prick any visible air bubbles with a sterile needle or sausage pricker.
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7
The 'Pressing' Phase: Place the sausages on a wooden board or tray. Lay another board on top and weigh it down with bricks or heavy cans. This creates the iconic rectangular shape. Let them press in a cool spot for 12 hours.
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8
The 'Fermentation' Phase: Remove weights. Hang the sausages in a warm, humid environment (approx. 70-80°F with 85% humidity) for 24-48 hours. This allows the culture to drop the pH, giving the meat its signature tang and safety.
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9
Check the sausages; they should feel firmer and have developed a bright reddish hue. They are now ready for the smoker.
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10
Cold Smoke: Hang the sausages in your smoker. Using Beechwood or Oak, cold smoke the sausages (ideally below 85°F) for 6-12 hours. You want a deep mahogany color, not a cooked texture.
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11
Drying: Hang the smoked sausages in a cool, dark place (55°F with 70% humidity) for 2-4 days until they have lost about 30% of their initial weight and feel quite firm.
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12
Once the desired firmness is reached, store in the refrigerator or vacuum seal for long-term preservation.
💡 Chef's Tips
Temperature control is everything; keep the meat near 32°F during grinding to prevent fat smearing, which ruins the texture. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a humidity-controlled chamber for fermentation, an oven with the light turned on and a pan of water at the bottom can work. Don't skip the pressing step—the flat shape isn't just for tradition; it allows for more even drying and makes them easier to pack for travel. Ensure your smoker stays truly 'cold'; if the fat melts during smoking, the sausage will become crumbly and dry.
🍽️ Serving Suggestions
Serve as part of a traditional 'Brotzeit' platter with sharp rye bread, spicy brown mustard, and radishes. Pair with a crisp German Pilsner or a malty Doppelbock to cut through the richness of the pork fat. Slice thinly and enjoy with aged Alpine cheeses like Gruyère or Appenzeller. Pack them on your next hiking trip; they are shelf-stable for days and provide a high-protein energy boost. Dice leftovers and toss them into a rustic potato hash for a smoky breakfast twist.