Salumi: How to Make Landjaeger Sausage

  

 

 

Once the air starts to cool and the leaves begin to change, my favorite activity is to take a relaxing hike. Since my backpack is usually filled with that “just in case” sweatshirt, I prefer to bring a smaller protein-packed snack. Landjaeger is perfect since it's a convenient on-the-go size and doesn't need to be refrigerated. 

Using the UMAi Salumi kit, I can create this delicious Southern Germany Semidried Sausage at home - no cave required!

 

 

Landjaeger Recipe

  

 

 

What’s included in the UMAi Salumi:

  • 30 ft of 32 mm UMAi Drybags
  • Bactoferm T-SPX starter culture (for 300 lbs of meat)                           
  • Powdered dextrose
  • Instacure #2 (for 5 lbs of meat)
  • Zip ties

  

SHOP SALUMI CRAFTING KITS >                                                                                                           

 

Other supplies you'll need:

  • Digital scale
  • Manual meat stuffer
  • 3/8” (10 mm) plate
  • Scissors & ruler
  • Knife & cutting board
  • Large bowl & paddles

 

Optional:

  • UMAi Salt blend
  • UMAi Landjaeger spice blend

 

SHOP SPICE BLENDS >

  

Meat Blend

  • 4 lbs (1.8 kg) of pork loin
  • 1 lbs (450 g) of pork belly

 

 Before you start:

  • Prepare 2 tbsp of de-chlorinated water, either distilled, or boiled and cooled.
  • Remove Bactoferm T-SPX starter culture from the freezer. Measure 1/4 - 1/2 tbsp per 5 lbs of meat and dissolve into water.
  • Because math is the bane of my existence, I like to keep it simple and purchase the UMAi Dry curing salts blend, which is perfectly measured for 5 lbs worth of meat.
         Or you can stretch those brain muscles by using your own salt blend:
    • Measure 3% kosher or sea salt (meat weight x 0.03).
    • Measure out 0.25% Instacure #2 (meat weight x 0.0025) and dextrose as per recipe.
    • Mix 1 tsp of dextrose into your Landjaeger spice blend packet and shake well. 

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Grinding 
     

Begin by cutting 5 lbs of meat into cubes. Distribute cubes into a single layer on a tray to partially freeze. (Make sure the meat does not freeze solid, as it can damage the grinder.)

Use a 1/4 - 3/8 / 8 - 10 mm plate for good particle definition. Start by first grinding the crispy cold pork loin, followed by the pork belly. Put your newly ground meat back into the fridge to cool before seasoning.

 

Seasoning 

 

Take out the rest of your ingredients. Add the mixed dextrose powder and spice blend to the meat and use wooden paddles to mix. This allows the meat to keep its definition. 
As you're mixing in the spice blend, be sure to mix in your kosher salt and instacure. Using the paddles, chop and mix in the seasonings, making sure to thoroughly blend.
Finally, add the TSP X starter, kneading it in until the meat starts to stiffen.

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Stuffing

 

Now that your meat is properly prepared, it's time to stuff. Before you start, be sure to measure the height of the area where you're going to hang your sausages, and make a guide to ensure you’ll be filling your stuffer to the right length to hang it for fermentation.
Fill your manual stuffer, tightly packing in the meat to avoid any air bubbles.
Thread your measured UMAi Salumi bag onto the horn of the stuffer, pressing out the air from the bag. Use one of the provided zip ties to secure the end of the bag.

 

 

Next, line up the 32 mm casing on the horn of your stuffer and thread on as much casing as will fit tightly on the stuffer. Press out any air, and use one of the zip ties on the very end.

Stuff the bag to the desired length. Once the bag is at the measured length, use two zip ties to secure the end of your first sausage and beginning of your next sausage. I’d suggest stuffing in pairs to allow for easy hanging.

 

 

Once all of the sausages are stuffed, pick out a couple of sausages to weigh, and mark the weight on the sausages so you can weigh it later to ensure they have lost the correct amount of weight. 

The sausages should start out a grayish color, but over the course of fermentation, they will start turning a bright red. At this point, you should put them in a full-size frost-free refrigerator. Keep an eye on the weight of the target sausages, and once they have lost 35 to 40 percent of moisture (after about 3 to 4 weeks), you will have a delicious homemade dry sausage.

 

 

 

 

 

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