A Hunter’s Sausage. Landjäger is an amazing piece of charcuterie. It’s delicious, extremely portable, and keeps very well. In this recipe we will be cold smoking for about 8 hours using Bella’s Cold Smoke Generator by Smokin-it. This cold smoker can generate up to 10 hours of true cold smoke which will be perfect for our project here.
Landjäger is a fermented sausage. This means that we will be using some advances sausage making techniques to make this German sausage. For one we will be adding some beneficial bacteria to ferment our meat mix. These bacteria will lower the Ph, develop the flavor, color, and aroma. Each starter culture is different but the one we will be using today (Flavor of Italy) drops the ph very fast and develops incredible flavor.
When fermenting any sausage you’ll want to end up with a pH below 5.3. This is one of the safety hurdles that you must achieve when making salami. If the pH drops below 4.8 then it’s still safe to eat it’s just going to have a slight tangy flavor (think pepperoni or summer sausage). Ph drop is controlled by adding dextrose. Dextrose is a sugar that feeds the bacteria. The more dextrose you add the more lactic acid they produce. By limiting their food, you can control how low the pH drops. It does take a little practice to dial it in but once you get it you’ll get fairly close each time. The absolute best way to monitor and check the ph is with a pH meter. The Apera Instruments PH60S-Z Smart Spear pH Tester has got to me my absolute favorite. It a worthy investment for this craft as it not only provides accurate and reliable readings but priceless peace of mind,
After we ferment this sausage we will be hanging it to dry. This is where the it all comes together. I have a modified refrigerator where I can control the humidity and temperature. At 55F and 80% humidity this sausage will hang till it’s lost about 40% of it’s weight. If you are planning on using a 32-35mm natural hog casing then I suggest drying it for about 4-5 weeks.
Enjoy the recipe and if you have any questions let me know.
Here are a few items I found helpful in this project
- Natural Hog Casings (32-38mm)
- Flavor of Italy Starter Culture
- Apera pH Meter with Bluetooth
- Cure #2
- Sausage Stuffers
- Meat Grinder
- Spice Grinder
- PH Meter for Meat/Cheese
- InkBird Controllers Temp & Humidity
- Dehumidifier Eva Dry 2200
- TaoTronics Humidifier
- Cold Smoke Generator
- Kitchen Chef Torch
- Sausage Pricker
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
- Grind chilled pork, beef, and back fat through the 6mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F or 1C (or below).
- Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to “wake-up” before use.
- Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
- Stuff your mince loosely into a 30-35mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Weigh your salami and record the weight
- Prick your salami to get rid of any air pockets. To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
- While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 4-8 hours with an applewood, pecan, or cherry wood.
- Test the pH at 9 hours to see where you are at. You are aiming for a ph between 4.9 and 5.29.
- Once you have reached your target pH place your salami in your drying chamber at 55F (13c) with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.
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