Landjäger

Instructions

1. 1

   Preparation and Chilling (60 minutes)

   • Thoroughly sanitize all your equipment (grinder, bowls, stuffer, work surfaces).
   • Place your meat grinder attachments (grinding plate, blade, auger) and a large mixing bowl in the freezer for at least 1 hour.
   • Rinse the hog casings under cool running water, then soak them in a bowl of warm water for at least 30 minutes until pliable.
   • Ensure your cubed beef, pork, and fat are extremely cold by placing them in the freezer for 30-45 minutes before grinding. They should be firm but not frozen solid.
2. 2

   Grinding the Meat (15 minutes)

   • Assemble your chilled meat grinder with a coarse grinding plate (10mm).
   • Pass the chilled beef, pork, and frozen fat cubes through the grinder into the chilled mixing bowl.
   • Place the ground mixture back into the freezer for 15-20 minutes to re-chill.
3. 3

   Mixing and Binding (10 minutes)

   • In a small bowl, whisk together all the dry ingredients: kosher salt, Prague Powder #1, dextrose, black pepper, caraway seeds, garlic powder, coriander, mustard, and red pepper flakes.
   • Sprinkle the spice mixture evenly over the cold ground meat.
   • Using a stand mixer with a paddle attachment on low speed (or your hands), mix the meat and spices for 1 minute. Slowly drizzle in the ice water and continue mixing for 2-3 minutes until the mixture becomes very sticky and tacky. This is the 'primary bind' and is crucial for texture.
4. 4

   Stuffing and Pressing (35 minutes)

   • Load the sausage mixture into your sausage stuffer, compacting it to remove any air pockets.
   • Thread a prepared casing onto the stuffer nozzle and stuff the mixture into the casing. Avoid overstuffing.
   • Twist the stuffed casing into links about 6-7 inches long.
   • Place the links between two sanitized cutting boards or baking sheets. Place weights on top (e.g., canned goods) and press for 1-2 hours to create the traditional flat, rectangular shape. Use a sterilized pin to prick any visible air pockets.
5. 5

   Fermentation (48 hours)

   • Hang the pressed sausages on a rack in a warm, humid environment (around 75°F / 24°C with 85-90% humidity) for 48 hours.
   • A proofing box or a turned-off oven with a pan of hot water can help maintain this environment. The sausages will develop a deeper red color and a tangy smell.
6. 6

   Cold Smoking (8-12 hours)

   • After fermenting, cold smoke the sausages for 8 to 12 hours. It is critical to keep the temperature inside the smoker below 85°F (30°C) to avoid cooking the meat.
   • Use a traditional wood like beech or alder for the most authentic flavor.
7. 7

   Drying and Aging (1-3 weeks)

   • Hang the smoked sausages in a cool, dark, and well-ventilated area with a temperature of 50-60°F (10-15°C) and around 70-75% humidity (a 'curing chamber').
   • Let them dry for 1 to 3 weeks. They are ready when they have lost 35-40% of their original weight and feel firm throughout.
   • Once dried, they are ready to eat. Store wrapped in butcher paper in the refrigerator.