Name: Landjäger
Prep time: 120 min
Cook time: 18000 min
Total time: 18120 min
Yield: 10 servings
Cuisine: german
Ingredients: 450 g Lean Beef Chuck (Cut into 1-inch cubes and well-chilled); 450 g Pork Shoulder (Cut into 1-inch cubes and well-chilled); 225 g Pork Back Fat (Cut into 1-inch cubes and frozen solid); 28 g Kosher Salt; 2.8 g Prague Powder #1 (Also known as Curing Salt #1. Do not omit.); 8 g Dextrose (Feeds the culture during fermentation); 7 g Black Pepper (Coarsely ground); 7 g Caraway Seeds (Whole); 9 g Garlic Powder; 2 g Ground Coriander; 2 g Ground Mustard; 1 g Red Pepper Flakes (Optional, for a little heat); 60 ml Ice Water; 3 m Hog Casings (32-35mm diameter)