Landjaeger Recipe | Landjaeger with Jägermeister

Directions

1. Rinse your Natural Hog casings well in warm water and then soak for at least 45 minutes before use.

2. Cut the meat into 1” to 1 ½” pieces to fit your grinder and place in the freezer for 30 minutes to temper.

3. Add the culture to 12 oz of water the help the bacteria “wake up.”
4. Set up your grinder with a 3/8” plate and grind the meat once.
5. Reset the grinder with a 3/16” plate and grind one more time.
6. Add in the seasoning, Jägermeister and dextrose.
7. Mix by hand until the meat becomes tacky.
8. Add the water/culture mixture and mix until well incorporated.
9. Set up your stuffer and load up with your meat block.
10. Stuff the meat into your natural hog casings. Link into 7” sections if desired. Or leave whole to cut after smoking.
11. Lay the stuffed sausages flat on sheet trays in a single layer. Place another sheet tray on top to flatten the sausages. Place a 1-2 LB weight on top of them.
12. Wrap the entire sheet tray tightly with plastic wrap. Let sit out at room temperature for 12-18 hours to ferment.

13. The following day, preheat your Pro Classic or Pro Max smoker to 100 degrees on Smoke mode.

14. Hang the sausages on smoke sticks and place in the smoker.
15. Run with dampers wide open for 1 hour to dry out the casings.

16. Fill a sawdust pan half way with sawdust and dampen with water. Place directly on the heating element. Set dampers to 2/3 closed.

17. Smoke for 2 hours.

18. Carefully remove sawdust pan with sawdust gripper, and increase the temperature to 165 degrees and run for 1 ½ hours. 

19. Increase temperature of the smoker to 175 degrees and run until the internal temperature of the Landjaeger reaches 155 degrees.

20. Remove from the smoker and place in an ice bath to cool quickly for 30 minutes.
21. Remove from ice bath and hang at room temperature for 1 hour before placing in the fridge to cool completely.
22. Un-link or cut the sausages and enjoy!