Snack

Landjäger

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 13 gün 9 sa.
Porsiyon: 12
Zorluk: Zor

Alerjen bilgisi: sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 yemek kaşığıdistilled water, non-chlorinated
2 yemek kaşığıdry red wine
1 adethog casing, 32-36mm diameter, about 2 meters

cure and spices

2,5 gprague powder #2
22,5 gkosher salt
1 çay kaşığıdextrose
1 çay kaşığıblack pepper, coarsely ground
1,5 çay kaşığıcaraway seed, whole
1 çay kaşığıgarlic powder
0,25 çay kaşığıground nutmeg

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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