Fermented Sausage
Hunter's Carry
Landjäger Style
- Internal temp
- 35-40% weight loss
- Smoker temp
- 65-70°F / 18-21°C (cold smoke)
- Casing size
- 32-35 mm
- Casing
- All Natural Hog Casings
What goes in it
- Kosher Salt
- Cure #2
- Dextrose
- Coarse Black Pepper
- Mustard Seed
- Garlic Powder
- Coriander
- Starter Culture (T-SPX)
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Fat
How it's made
- Grind meat through a 3/16" plate for a dense, compact texture. Keep below 34°F.
- Dissolve starter culture in distilled water per package directions.
- Mix all dry seasonings and dissolved culture into ground meat until very tacky.
- Stuff into 32-35mm hog casings. Twist into 6" links.
- Press flat between two boards with weight on top. Refrigerate overnight.
- FERMENT: Hang pressed links at 85-90°F, 85% humidity for 18-24 hours.
- COLD SMOKE: Smoke at 65-70°F for 8-12 hours over 2 days.
- DRY: Move to 55°F, 75% humidity for 2-3 weeks until very firm and dark.
- Landjäger should be hard, flat, and shelf-stable. Classic trail meat.
- SAFETY: Cure #2 and starter culture are required. Do not modify.
Wood
Beech · Oak
Safety
- Cure #2 and starter culture are required — do not substitute
- Maintain proper fermentation temperature and humidity
- Dry until target weight loss is achieved before consuming