Snack

Landjäger

Name: Landjäger
Prep time: 1 h 30 min
Cook time: 8 h
Total time: 13 d 9 h 30 min
Yield: 12 porții
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 linguriță dextrose; 1 linguriță black pepper coarsely ground; 1,5 linguriță caraway seed whole; 1 linguriță garlic powder; 0,25 linguriță ground nutmeg; 0,5 g bacterial starter culture e.g. T-SPX; 2 lingură distilled water non-chlorinated; 2 lingură dry red wine; 1 buc. 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.

O rețetă originală de Forkin

Durată totală: 13 zile 9 ore
Porții: 12
Dificultate: Dificilă

Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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 lingurădistilled water, non-chlorinated
2 lingurădry red wine
1 buc.hog casing, 32-36mm diameter, about 2 meters

cure and spices

2,5 gprague powder #2
22,5 gkosher salt
1 lingurițădextrose
1 lingurițăblack pepper, coarsely ground
1,5 lingurițăcaraway seed, whole
1 lingurițăgarlic powder
0,25 lingurițăground nutmeg

Ustensile

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

Mod de preparare

Pas cu pas

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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 10 min.
3
Return the ground meat to the refrigerator while you prepare the other ingredients.
Aproximativ 1 min.
4
In a small cup, whisk the starter culture into the distilled water and set aside for about 10 minutes to activate.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
7
Pour the activated starter culture solution and the red wine over the meat.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 10 min.
11
Feed the casing onto the stuffer horn and stuff the sausage into one long, continuous coil. Tie off the end.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 5 min.
13
Use a sterilized pin or sausage pricker to poke any visible air bubbles trapped under the casing.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 zile
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 1 zi
Nota bucătarului: 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.
Aproximativ 8 ore
Nota bucătarului: 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.
Aproximativ 10 zile
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Weigh a link before and during drying to track the weight loss accurately.

Păstrează gustul bun

Păstrare

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