Snack

Landjäger

Name: Landjäger
Prep time: 1 h 30 min
Cook time: 8 h
Total time: 13 d 9 h 30 min
Yield: 12 porcija
Cuisine: swiss, german, austrian
Ingredients: 750 g lean beef cut into 1-inch cubes; 250 g pork back fat cut into 1-inch cubes; 2,5 g prague powder #2; 22,5 g kosher salt; 1 žličica dextrose; 1 žličica black pepper coarsely ground; 1,5 žličica caraway seed whole; 1 žličica garlic powder; 0,25 žličica ground nutmeg; 0,5 g bacterial starter culture e.g. T-SPX; 2 žlica distilled water non-chlorinated; 2 žlica dry red wine; 1 kom hog casing 32-36mm diameter, about 2 meters

A semi-dried, smoked sausage from the Alpine regions of Europe, traditionally eaten as a durable snack on hikes. This recipe guides you through the process of curing, fermenting, pressing, and smoking to create the sausage's characteristic rectangular shape and tangy, savory flavor. Making Landjäger is an advanced project that yields a delicious, shelf-stable meat snack.

Izvorni recept autora Forkin

Ukupno vrijeme: 13 dana 9 h
Porcije: 12
Težina: Teško

Informacije o alergenima: može sadržavati sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

750 glean beef, cut into 1-inch cubes
250 gpork back fat, cut into 1-inch cubes
0,5 gbacterial starter culture, e.g. T-SPX
2 žlicadistilled water, non-chlorinated
2 žlicadry red wine
1 komhog casing, 32-36mm diameter, about 2 meters

cure and spices

2,5 gprague powder #2
22,5 gkosher salt
1 žličicadextrose
1 žličicablack pepper, coarsely ground
1,5 žličicacaraway seed, whole
1 žličicagarlic powder
0,25 žličicaground nutmeg

Oprema

curing chamber · meat grinder · sausage press · sausage pricker · kitchen scale · sausage stuffer · smoker · mixing bowls

Postupak

Korak po korak

1
Place your meat grinder parts, a large mixing bowl, and the cubed beef and fat in the freezer for 30-60 minutes until well-chilled.
Oko 1 min
Napomena kuhara: Keeping everything extremely cold prevents the fat from smearing during grinding, which is crucial for a good texture.
2
Assemble the grinder and pass the chilled meat and fat cubes through a medium grinding plate into the chilled mixing bowl.
Oko 10 min
3
Return the ground meat to the refrigerator while you prepare the other ingredients.
Oko 1 min
4
In a small cup, whisk the starter culture into the distilled water and set aside for about 10 minutes to activate.
Oko 10 min
Napomena kuhara: Use distilled or non-chlorinated water, as chlorine can kill the beneficial bacteria in the starter culture.
5
In a separate bowl, combine all the dry ingredients from the 'cure and spices' group: Prague powder #2, kosher salt, dextrose, black pepper, caraway seeds, garlic powder, and nutmeg.
Oko 3 min
Napomena kuhara: Mix the curing salts thoroughly with the other spices to ensure even distribution throughout the meat.
6
Remove the ground meat from the fridge. Sprinkle the spice mixture evenly over the meat.
Oko 2 min
7
Pour the activated starter culture solution and the red wine over the meat.
Oko 1 min
8
Using your hands or a stand mixer with a paddle attachment, mix the meat until the spices are fully incorporated and the mixture becomes sticky. This should take about 2-3 minutes.
Oko 3 min
Napomena kuhara: Don't overmix, as this can raise the temperature of the meat.
9
Prepare the hog casings by rinsing them of salt and soaking in warm water for at least 30 minutes, or according to package directions.
Napomena kuhara: Flush water through the inside of the casing to ensure it's clean and easy to load onto the stuffer.
10
Load the meat mixture into your sausage stuffer, being careful to remove any air pockets.
Oko 10 min
11
Feed the casing onto the stuffer horn and stuff the sausage into one long, continuous coil. Tie off the end.
Oko 20 min
Napomena kuhara: Try to stuff firmly but not so tight that the casing bursts during linking or drying.
12
Twist the coil into pairs of links, each about 20-25cm long.
Oko 5 min
13
Use a sterilized pin or sausage pricker to poke any visible air bubbles trapped under the casing.
Oko 3 min
Napomena kuhara: This helps prevent air pockets where mold could grow and ensures even drying.
14
Hang the sausage links to ferment in a warm, humid environment (around 24°C / 75°F at 85% humidity) for 48 to 72 hours.
Oko 2 dana
Napomena kuhara: A turned-off oven with the light on can create a suitable environment. The sausages should develop a distinct tangy aroma.
15
Lay the fermented sausage links between two clean boards or in a sausage press.
Oko 5 min
16
Apply a heavy, even weight on top of the board to press the sausages into a rectangular shape. Let them press in a cool location for 24 hours.
Oko 1 dan
Napomena kuhara: Heavy books or bricks wrapped in plastic can be used as weights.
17
Cold smoke the pressed sausages for 4-8 hours using a mild wood like beech or apple. Keep the smoker temperature below 29°C / 85°F.
Oko 8 h
Napomena kuhara: This step is crucial for the traditional Landjäger flavor and color.
18
Hang the sausages to dry in a cool, dark, ventilated space (12-15°C / 55-60°F with ~75% humidity) for 7 to 14 days.
Oko 10 dana
Napomena kuhara: A dedicated curing chamber, a cellar, or a modified refrigerator is ideal for this.
19
The Landjäger are ready when they are firm to the touch and have lost 30-40% of their initial weight. Cut the links apart before storing.
Oko 1 min
Napomena kuhara: Weigh a link before and during drying to track the weight loss accurately.

Pravilno čuvanje

Čuvanje

Store in the refrigerator wrapped in butcher paper or in a vacuum-sealed bag.