Landjäger with Starter Cultures

Ingredients

• 50 % Pork shoulder (Proportion of the meat mixture)
• 10 % Beef from the neck/chuck rib (Proportion of the meat mixture)
• 40 % Pork belly (Proportion of the meat mixture)
• 25 g Curing salt with nitrite (per kg of meat)
• 4 g Pepper (per kg of meat)
• 2 g Ginger (per kg of meat)
• 1 g Cardamom (per kg of meat)
• 2 g Nutmeg (per kg of meat)
• 3 g Garlic powder (per kg of meat)
• 2 g Ground caraway (per kg of meat)
• 4 g Dextrose (Glucose; per kg of meat)
• 5 g Starter cultures (per kg of meat)
• Hog casings (30 mm caliber)
• Beechwood/smoking dust (for cold smoking)

Steps

1. 1

   Cut the pork shoulder, beef, and pork belly into pieces suitable for grinding.

2. 2

   Add the spices, curing salt with nitrite, dextrose, and starter cultures to the meat mixture and combine thoroughly until the spices are evenly distributed and adhere to the meat.

3. 3

   Grind the meat through the coarse plate of a meat grinder.

4. 4

   Knead the ground mixture thoroughly.

5. 5

   Place the sausage mixture in a sausage stuffer and fill into 30 mm hog casings. Do not overfill; overstuffed sausages may take in expelled mixture again.

6. 6

   Shape the sausages into square Landjäger using a press, and stack them until all have been shaped.

7. 7

   Hang the sausages in the smoker. At below 20 °C, switch on the fan and allow the sausages to dry until the following day, approximately 24 hours.

8. 8

   Cold-smoke the sausages for six hours. The source specifies beechwood smoke and approximately 22 °C.

9. 9

   After smoking, let the sausages rest for one day and cold-smoke them at least a second time; in total, the sausages were cold-smoked twice for six hours each.

10. 10

    Remove the sausages from the smoker. Allow them to dry further if desired; according to the source, additional cold smoking is not necessary based on this result.

11. 11

    Vacuum-seal the sausages in portions so that the moisture distributes more evenly during subsequent storage.

Notes

The spice quantities are given per 1 kg of meat; the meat proportions are 50% pork shoulder, 10% beef, and 40% pork belly. The source does not specify an exact curing/drying time after smoking or a final safe internal temperature; when making raw sausage, follow strict hygiene practices and a reliable raw-sausage recipe.

Nutrition per serving

• Main course
• German
• Sausage
• Raw sausage
• Cold-smoked
• Meat
• Meal prep