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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 bringing a small protein-packed snack. Landjaeger is perfect since it comes in a convenient on-the-go size and does not 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# of meat)                           
  • Powdered Dextrose
  • Instacure #2 (for 5# of Meat)
  • Zip ties

  

SHOP SALUMI CRAFTING KITS >                                                                                                           

 

Supplies

  • Digital Scale
  • Manual Meat Stuffer
  • 3/8” (10mm) 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, then cooled.
  • Remove Bactoferm T-SPX Starter culture from the freezer. Measure 1/4 - 1/2 tbsp per 5lb of meat and dissolve into water.
  • Because math is the bain 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 0.25) 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 with cutting 5lbs 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.

 Using 1/4 - 3/8 / 8 - 10 mm Plate for good particle definition. I 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 you also want to mix in your kosher salt and insta-cure, using the paddles chop and mix in the seasonings makings sure to get it really thoroughly blended.
The last thing you’re going to do to this cold meat is to add the TSP X starter, then put your hands to work, kneading it in until the meat starts to stiffen.

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Stuffing

 

Now that your meat is properly prepared, fill your manual stuffer tightly packing in the meat to avoid any air bubbles.
 Before you start stuffing your sausage, I suggest measuring the height of the area where you're going to hang your sausages and make a guide so when you’re stuffing the sausage you’ll be filling it to the right length to hang it for fermentation.
Now thread the measure UMAi Salumi bag onto the horn of the stuffer, next press out the air from the bag and use one of the provided zip ties to secure the end of the bag.
 Stuff the bag to the desired length, once the bag is at the measured length use two zips to secure the end of your first sausage and beginning of your next sausage.

 

 

Next line up the 32-millimeter casing on the Horn of your stuffer and then just thread on as much casing that will fit tightly on the stuffer. Press out any air and use one of the zip ties on the very end.

 Now start stuffing the casings to the desired hanging length and between sausage link put two zip ties, one to have a tight end to the sausage you’ve just stuffed and one to have a good start to next one. I’d suggest stuffing in pairs to allow easy hanging.

 

 

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

 Once in the sausages start the fermentation process they are going to start out a grayish color but over the course of fermentation, they will start turning a bright red, at this point you want to put them in a full-size frost free fridge. Keep an eye on the weight of the target sausages and once they have lost 35 to 40 percent of moisture and in about 3 to 4 weeks you will have a delicious homemade dry sausage.

 

 

 

 

 

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