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!
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
- Digital Scale
- Manual Meat Stuffer
- 3/8” (10mm) Plate
- Scissors & Ruler
- Knife & Cutting Board
- Large Bowl & Paddles
- UMAi Salt blend
- UMAi Landjaeger spice 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.
- - 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.
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.
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.