Laslow_g 2008-01-29 08:08:49
Does anyone have a good Landjager recipe?
It’s a German sausage that is more like jerky.
Supposedly it was used for hunters in Germany.
Sold in the midwest.
Preferably containing venison.
Karla baumann 2008-01-29 08:09:04
this recipes doesn’t contain any venison at all, but you can use venison
instead of beef
Title: Landjaeger home made
700 Gramm lean pork
700 Gramm lean peef
500 Gramm fat pork (back, fresh bacon)
50 Gramm modern cure (2 tbs.)
2 tbs. pepper, white, grounded
1 tbs. caraway seeds, whole seeds, heaped spoon
1 tbs. mustard seeds, heaped spoon
1 tbs. dextrose, heaped spoon
hog casings, small intestines
— Erfasst *RK* 19.10.2004 von
— Karla Baumann
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don’t use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer’s directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.
Zxcvbob 2008-01-29 08:09:06
This looks like *way* too much of nitrite. Perhaps dangerously so.
“Modern Cure” contains 6+% sodium nitrite (and 93% salt), and should be
used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.
Two tablespoons of Morton TenderQuick might be about right for 1900
grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
Cure or prague powder.
Using caraway seeds instead of coriander seeds or black pepper is
interesting, and I might have to try it sometime.
I would innoculate this with a salami starter culture, like LHP or
Bactoferm FRM-52. The lactic acid produced give the sausage a nice
“tangy” flavor, and it helps make the sausage stable without requiring
Karla baumann 2008-01-29 08:09:08
in germany we call it poekelsalz (fr. sel rose), contains about 0,5 %
sodium nitrite, so your’re absolutely right. It is a mistake in my
translation, it takes 2 tbs+ poekelsalz. Is there another kind of cure
available in UK, US like poekelsalz?
this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,
Zxcvbob 2008-01-29 08:09:09
Yes. Morton’s “Tender Quick” is salt with something like .5% nitrite
and a small amount of nitrate. Or you can use the 1 tsp. of any of the
6.25% cures plus salt to taste (about 2 Tbsp.)
Zxcvbob 2008-01-29 08:09:13
I’d like to try your recipe, after correcting the amount of nitrite.
Is landjaeger traditionally soured, like salami? I’ve eaten it before,
but I don’t know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don’t remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.
Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.
Carmen bartels 2008-01-29 08:09:16
I was curious and looked up the recipe and then for the amount of
nitrite in the original “Poekelsalz”.
they list either 0.4-0.5 or 0.8-0.9 % sodium nitrite for their
Same at http://ww.aula.at/pages/aula-nit.htm. The highest percentace is
So the amount of 50 g is correct, we use just a much weaker
concetentration of nitrite.
Carmen Bartels elfgar@ATP, elfgar@Xyllomer
Karla baumann 2008-01-29 08:09:18
nope. It’s plain meat, spices, no garlic. And yes ist is cold smoked
for several days. Small, flat and kind of ‘hardbitten’ sausages, good
teeth are recommended 🙂 Not to be sliced like salami, just take a bite.
Quite a few varieties of sausages in Germany available, which are nearly
the same, like Schinken-Pfefferling (much more softer – lucky teeth)
Kaminwurzen (solid rock – lucky dentists), Mettenden, Debreziner and so on.
Yes I would prefer this treatment too while using wild game meat, but
some parasites can not be killed by freezing. Pork – no problem, cure
and smoke will do,
H. w. hans kun 2008-01-29 11:18:59
That looks like regular pink salt/modern cure.
But I wish you would refrain from posting pictures in a “text only” NG.
Germans are not as forgiving about that as the Yanks.
Things go to h*** in a handbasket at a little slower pace, Mickey’Ds and
WallyMart is enough for the moment. 🙂
That is hogwash, a US Tablespoon will hold 1/2 an ounce by volume and 3
teaspoons by volume.
Salt usually weighs the volume.
And so does water.
If you don’t have US measuring spoons, buy a scale and weigh that stuff,
unless you have a deathwish.
BTW, what does the modern cure do in Italian Sausages anyway, they will
last without problems for at least a couple of daty.
Provided you know about sanitation/sticky fingers/&temps-always below
40F. Colder is better. Partially freeze your meat before grinding, work
fast, sanitary and cold.
Who wants to eat pink pork, too much explainin to do with dem Yanks.
C= -) H. W. Hans Kuntze, CMC, S.g.K. (_o_)
” Strive for excellence in your life & reject being a doormat to others. Serve God. ”
http://www.cmcchef.com , email@example.com
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Laslow_g 2008-01-29 14:44:24
Thanks for the wealth of info. I’m planning on turning some of
my venison into Landjaeger as soon as I get it from the meat locker.
Now I have something to do with all that ground venison. I never
did like the deer sticks from the meat locker, they seemed too
greasy, probably too much pork in them.
In the past I have bought it in the Amana Colonies in Iowa, USA
which is a German themed group of small towns. Unfortunately
it’s expensive there, and only available at one store.
I also found this recipe online:
No one 2008-01-29 14:45:03
Well, for my intents and purposes it works. I just had to check something
out for curiosity since I will be using it tomorrow. I have a “metric wonder
cup” I set it to 1 Ounce and I took my measuring spoons and spooned in
exactly 6 teaspoons of sugar (dry) and it filled the 1-ounce to perfection
So, I’m not sure how you info. fits into this but my 1ounce wet = 6
teaspoons wet and 1 ounce dry = 6 teaspoons dry. The logic I used will
work. 1/4 teaspoon of curing salt per pound should do it . . .
Zxcvbob 2008-01-29 14:45:06
Trust me. Use 1 tsp per 5 pounds of meat. 1/4 tsp per pound is a
little too much.
No offense intended, but your measurement test is completely meaningless.
You might wanna read the Meat Smoking and Curing FAQ:
Hahabogus 2008-01-29 14:45:23
Yes; 6 teaspoons = 2 Tablespoons = 1 oz but thats a volume/fluid
measurement not a weight measument.
Your curing salt is not measured by volume/fluid but by weight. (time to
buy a scale). Think tsp of feathers versus a tsp of steel… same volume
differing weights…. a change around from the old riddle which weighs more
a pound of feathers or a pound of lead. As you know they both weigh the
same but have vastly different volumes.
You could measure all your 1 oz of curring salt in your wonder cup and
determine its volume measurement…and work from that measurement or buy a
scale or make 25 lbs of sausage.
Using sugar (as a stand-in) isn’t good enough…For one thing the grain
size of your curring salt probably isn’t the same size as the grain
size of sugar, so the reading would be off. Also I’m pretty sure curring
salt and sugar of a fixed volume don’t weigh the same.
I could be wrong …but too much curring salt is as dangerous as too
Starchless in Manitoba.