Landjäger

1. 1
   prep

   Chill the meat and fat.

   Place the pork shoulder, beef chuck, and pork fatback cubes in the freezer for 30–45 minutes until they are firm but not frozen solid. This ensures a clean grind and prevents the fat from smearing.

   TIPEverything that touches the meat—grinder parts, bowls, and even the stuffer—should be ice-cold to keep the fat from melting.
2. 2
   prep

   Grind the meat and fat.

   Set up the grinder with a medium die. Grind the chilled pork, beef, and fatback into a bowl set over an ice bath. Work quickly to keep the mixture cold.

3. 3
   mix

   Mix in the seasonings and cure.

   Add the salt, black pepper, caraway seeds, crushed coriander seeds, garlic powder, and Prague powder #1 to the ground meat. Mix with cold hands or a stand mixer on low for 2–3 minutes until the mixture becomes tacky and binds together.

   TIPThe mixture should stick to your palm when held upside down. If it doesn't, mix for another minute.
4. 4
   rest

   Rest the farce overnight.

   Cover the seasoned meat mixture tightly with plastic wrap and refrigerate for 18–24 hours. This allows the flavors to meld and the cure to work.

5. 5
   prep

   Stuff the sausage casings.

   Slide the pre-soaked hog casings onto the stuffer tube, leaving a 6-inch overhang. Feed the chilled meat mixture into the stuffer and fill the casings firmly but not to the point of bursting. Twist or tie into 6-inch links.

   TIPAvoid air pockets by packing the stuffer canister tightly before starting.
6. 6
   prep

   Prick any air bubbles and press the sausages.

   Use a sausage pricker or a sterilized needle to remove any visible air bubbles from the links. Lay the sausages on a baking sheet and place another sheet on top. Add a light weight (like a couple of cans) and refrigerate for 24 hours to press them into their characteristic flat, rectangular shape.

   TIPTurning the sausages once during pressing helps create a uniform shape.
7. 7
   other

   Cold smoke the sausages.

   Hang the pressed sausages on smoke sticks or lay them on smoker racks, ensuring they don't touch. Cold smoke at a temperature below 85°F (30°C) for 8–12 hours using hickory or beechwood chips until they develop a deep mahogany color and a pronounced smoky aroma.

   TIPCold smoking is about flavor, not cooking. Keep the temperature low to avoid rendering the fat.
8. 8
   other

   Air-dry the Landjäger.

   Transfer the smoked sausages to a cool, dry, and well-ventilated area with about 70–75% humidity. Hang them for 2–4 days until they have lost about 25–30% of their weight and feel firm to the touch.

   TIPA spare refrigerator with a small fan can create an ideal drying chamber. The sausages are ready when they feel firm with no give when squeezed.
9. 9
   serve

   Slice and serve.

   Landjäger is fully cured and ready to eat. Slice on the bias into thin strips and serve cold or at room temperature with hearty bread, mustard, and pickles.

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