Have you ever tasted this awesome "Land Hunter's" Sausage? What's your favorite type of charcuterie? Let me know and I'll make it for you!! You can check out our printable recipe at twoguysandacooler.com/landjager/
man that looks awesome, I'm getting ready to delve into making fermented sausages. I ordered a couple books and going to start my smoker build. Thanks for making this video
I would really appreciate a video in which you go through the different cured meats you have made and explain the real differences between them. As a novice, I see no significant differences between many of them, and yet there are different names and you've made different videos, so there must be. Perhaps a video which goes through the different salamis and what makes them different and common spice differences. Same with the other cured meats. To my untrained eye... this Landjager doesn't look any different than the rest, albeit slightly smaller circumference and pressed. Thanks
Wow I've been looking for a good lanjager how to for a few years and the best I could find was all in German! This is great! In the Pacific northwest (Seattle area) most gas stations sell Lanjager and I'm hooked on it but have moved away from the area and can't get it here! (Arizona) can't wait to make some
I have a few friend who are hunters. They gave me some of the venison sausage (landjeager). I love the taste and thought it would be simple to make some myself if I just buy some beef and porks and seasoning. Turn out hunting for the meat is just the first and easy step. 😂
This is one of my favorite sausges. We have a market in Penshorns that make a very dry sausage that is nearly similar. We buy like 10-15 rings when going to Marion TX and distribute them around the holidays.
Great content, best sausage making channel I found on youtube. I have a question, been making some sausages and smoked my own meat for a while but i never dry aged them because i was afraid of botulinum toxin and nitrite is pretty toxic too, if you cook most of your meat before eating... After watching your videos I decided I'll do my first test on dry cured sausages with no nitrit (I do use some natural anti oxidants on my meat that helps with the color and fat)... So, I came up with this idea to ferment my meat in big chunks like you do for salumi, in my fridge ... Then mince it and turn it into sausages. I'm thinking this would keep the number of spores to extra low and 100% safe during this period ... I m also thinking to dry them in my fridge for the first test just to make sure they ll be safe to eat... You think it will work or i won't be able to mince fermented meat? This would also help me do it without a Ph meater as i can use the equilibrium method to ferment the meat... With one extra day after casing... Even though, I might just go ahead an buy one PH meter as the equilibrium method alone might be a bit to much of a gamble ...
Thank you for this great video! One question - you showed how you loosely filled the entire casing and then started forming individual links - you showed that for about 1 second ...do you have a video showing the technique for forming links after you have loosely filled a casing?
Hello, I think you have great vids. Can one use flavors of italy for all drying meat. Mussel, sausage, etc.? Also, for starting out. Can we go by time and not pH? Would it be a huge difference if one used smaller casing?
Hello, I own a food business (not really a restaurant per say but more of a prepared meals type of business). I generally add the items I make onto my menu or we eat them.. :)
Been making them for about 10 years with a venison/pork combo ... awesome dried sausage ... go with me when hunting/fishing for a snack ... if my kids haven’t eaten them all ... I actually add some coarse cracked pepper to my mix prior to stuffing because I LOVE that little bite of it in this sausage
My favorite channel. What do you guys think of using cellulose or collagen casing, hang-dry for 24 hrs at room temp, and then go directly into kitchen fridge to cure ?
The fancy stuff ensures that it comes out safe. Technically, if you are very familiar with how to ferment meat naturally and you have a cellar or basement where this can be dried you can do this with only meat and spices. BUT I would highly discourage it UNLESS you have prior successful experience making sausages like this. Salami is the highest and most difficult form of charcuterie that exist and there's LOTS of room for error, contamination, and spoilage.
Great info vids. Thanks so much!!! Im trying this for the first time. I normally make snake sticks just with cure # 1 and smoke them, but want them to be more dry and shelf stable. Can I just add the starter culture and let them ferment for a week then smoke them? So basically can I ferment the snack sticks for a period of time to drop the PH then smoke them to dry them out? Any advice would be very helpful. Thanks
of course. That's a great idea. It will also give them a nice tangy flavor if you drop the ph to 4.6-4.8 range. I would still use cure #1 and add a little dextrose (possibly .2 - .4%) Hope that helps!!
I gotta try this. I have a question. I gotta few filettos and a Spanish style salami in my cure chamber rn and I applied mold 600. Everything's great and I got a great coating of white mold but now I'm picking up an ammonia smell? My humidity was a bit too high (around 85%) I just lowered it hoping the smell goes down. I've heard excessive mold 600 can give off that smell. Will it affect flavor?
Hey Mike, great question. It's not the excessive mold that's causing that. It's the lack of sufficient air flow. Open your chamber door a few times a day and allow fresh air to fill your chamber. It'll go away in no time. It wont affect the flavor either. Thanks for the question!!
I assume that you could use the same process and ingredients using wild game i.e. deer, elk, boar, antelope, moose or buffalo and get good results or am I mistsken in that assumption.
Could you make them like snack sticks and use cure#1, let it sit overnight pressed in the fridge, then smoke them as you would a snack stick.? Or would that just make them a imitation landjager.
Hey Will. There's a lot of different variations of this sausage. The fermentation makes them safe for long drying periods (which makes them shelf stable), imparts a unique flavor, and firms the meat up basically allowing the sausage to hold it's shape while it dries. With that being said you can just about make this however you want. I say go for it!!
Curious about the natural casing. Do you peel it off before eating? Seems like it would add a chewy mouth-feel or leave you with a 'glob' of casing in your mouth at the end of chewing.
You can if you want to. Sometimes I find that hog casings can get chewy (especially the larger diameter casings) but this small diameter casing wasn't like that.
Hey there! love the video, just wondering if a starter culture like R-FM-52 would work for something like this, as i can't get my hands on flavour of italy?
Hey I have a question about Cure #1? Can you not eat cured meat raw that has used cure 1? Or can you as long as you bring it down to a certain water loss? Like 35- 40%. I've seen some videos of people still eating the cured meat from cure #1 but they brought to a much lower water loss percentage. Sorry this isn't directly related to this video but i watch almost all of you videos and I was curious about it.
Hello Eli. The easy answer is yes. You can eat "salami" style products that have cure #1 in it. Generally they are going to be small diameter casings. Like 35mm or less. If it's lost at least 35% water weight then it is safe to eat raw. Sometimes people make semi dried sausages using cure #1 but those are usually cooked or smoked with a water loss of about 10-15%
@@2guysandacooler Ok that's what I was thinking. I know how and when to use cure #1 and 2. I just couldn't find a lot of info on eating raw with cure #1. Thank you!
@@danielf.7151 instructions are to ferment at 90% RH. I'm reading the written recipe/instructions and it clearly states "while the sausage is fermenting we will be cold smoking it as well... 4-8 hrs." Maybe I'm in the weeds on this but I don't want to ruin my ferment by having an oddball humidity for 8 hrs....?
@jgl lydick During your cold smoking session place a tray of water in your smoker or keep a few wet towels in your smoker. The humidity will spike to 85% - 90%. What starter culture will you be using?
Thanks for the reply. I planned on placing water in the smoker but I was not sure of the humidity level, (no real way to measure it), in there. I'll be using Flavor of Italy.
thanks for the great video! Landjäger has always been one of my favorites! Why do you roll your Rs? German Rs are not rolled. Spanish Rs are rolled. Thanks again!
seems like i am the only german guy watching this because i saw no one else complaining about the use of imperial units. look, i am here talking english and not german because i wanna be internationally friendly so please also be internationally friendly and at least switch to the internationally used metric units
Have you ever tasted this awesome "Land Hunter's" Sausage? What's your favorite type of charcuterie? Let me know and I'll make it for you!! You can check out our printable recipe at twoguysandacooler.com/landjager/
Pfefferbeisser, as a new episode to a German series? 😉
Hi guys. Sorry I'm so late for this party. Thank you so much for honoring my request for this recipe. Fantastic. Love ya and Happy New Year.
This favorite, along with hard cheeses and bread, was my survival chew while trekking the Grindelwald alps
Beautifully explained made easy to understand thank you for all your efforts ❤
man that looks awesome, I'm getting ready to delve into making fermented sausages. I ordered a couple books and going to start my smoker build. Thanks for making this video
Great recipe I know one of the things I'm doing with some of my venison. Your a pleasure to watch buddy 🇨🇦🥓🍻
Venison would be great in this recipe!! If you try it be sure to let me know how it turned out!!
Haven't been fortunate enough to try Landjäger, but it's going on my bucket list.
I would really appreciate a video in which you go through the different cured meats you have made and explain the real differences between them. As a novice, I see no significant differences between many of them, and yet there are different names and you've made different videos, so there must be. Perhaps a video which goes through the different salamis and what makes them different and common spice differences. Same with the other cured meats. To my untrained eye... this Landjager doesn't look any different than the rest, albeit slightly smaller circumference and pressed. Thanks
Wow, that's a commitment
Wow I've been looking for a good lanjager how to for a few years and the best I could find was all in German! This is great!
In the Pacific northwest (Seattle area) most gas stations sell Lanjager and I'm hooked on it but have moved away from the area and can't get it here! (Arizona) can't wait to make some
Thanks Shawn. If you make it let me know what you think.
I have too make this...thanks..looks great
I have a few friend who are hunters. They gave me some of the venison sausage (landjeager). I love the taste and thought it would be simple to make some myself if I just buy some beef and porks and seasoning. Turn out hunting for the meat is just the first and easy step. 😂
I grew up in Milwaukee, WI. It has a big german population, Usingers had the best Landjager. My family ate it all the time.
great channel, enjoy your videos!
This is one of my favorite sausges. We have a market in Penshorns that make a very dry sausage that is nearly similar. We buy like 10-15 rings when going to Marion TX and distribute them around the holidays.
Thanks looks great will definitely be trying these
Great vid dude, this needs more views
love the acustic music in the background. would appreciate a creidt. sounds like zepplin yah?
Looks delicious.
Love your videos. I do not have a ph meter. Can I just go longer to make sure it is fermented enough?
I really need to make this. I can't afford Landjäger otherwise. Such an expensive habit...
Great content, best sausage making channel I found on youtube. I have a question, been making some sausages and smoked my own meat for a while but i never dry aged them because i was afraid of botulinum toxin and nitrite is pretty toxic too, if you cook most of your meat before eating...
After watching your videos I decided I'll do my first test on dry cured sausages with no nitrit (I do use some natural anti oxidants on my meat that helps with the color and fat)... So, I came up with this idea to ferment my meat in big chunks like you do for salumi, in my fridge ... Then mince it and turn it into sausages. I'm thinking this would keep the number of spores to extra low and 100% safe during this period ... I m also thinking to dry them in my fridge for the first test just to make sure they ll be safe to eat... You think it will work or i won't be able to mince fermented meat?
This would also help me do it without a Ph meater as i can use the equilibrium method to ferment the meat... With one extra day after casing... Even though, I might just go ahead an buy one PH meter as the equilibrium method alone might be a bit to much of a gamble ...
Ya man!
Thank you for this great video! One question - you showed how you loosely filled the entire casing and then started forming individual links - you showed that for about 1 second ...do you have a video showing the technique for forming links after you have loosely filled a casing?
Sure. Here you go: ua-cam.com/video/LURF_yI-E84/v-deo.html
I've never heard of this one. I bet it's great tho 👍
Its amazing!
Is it possible to make an all Beep Landjäger?
Hello, I think you have great vids. Can one use flavors of italy for all drying meat. Mussel, sausage, etc.? Also, for starting out. Can we go by time and not pH? Would it be a huge difference if one used smaller casing?
Good stuff!
Interesting ... I'm curious about the pressing/flattening during fermentation. Is there a specific reason that's done (outside of tradition)?
I used to buy this in German deli by my University
Your videos are fantastic. Do you have a restaurant? What do you do with so much cured meat?
Hello, I own a food business (not really a restaurant per say but more of a prepared meals type of business). I generally add the items I make onto my menu or we eat them.. :)
Been making them for about 10 years with a venison/pork combo ... awesome dried sausage ... go with me when hunting/fishing for a snack ... if my kids haven’t eaten them all ... I actually add some coarse cracked pepper to my mix prior to stuffing because I LOVE that little bite of it in this sausage
I bet that cracked pepper adds a nice touch!!
Sean I have the same problem with my kids eating my smoked trail food. This was a great recipe I'll be trying it for sure 👍🇨🇦🥓🍻
@@michaelskalin5126 My kids slice it up and add it to their popcorn for movie night!! I never seem to make enough.
@@2guysandacooler salami in popcorn? Oh my, grandkids are in for a treat!!!
My favorite channel. What do you guys think of using cellulose or collagen casing, hang-dry for 24 hrs at room temp, and then go directly into kitchen fridge to cure ?
The collagen casing might work. You just need to check and make sure it isn't drying too fast..
Is there a simplier way to make this sausage? Like no fancy stuffs, just meats and ingredients.
The fancy stuff ensures that it comes out safe. Technically, if you are very familiar with how to ferment meat naturally and you have a cellar or basement where this can be dried you can do this with only meat and spices. BUT I would highly discourage it UNLESS you have prior successful experience making sausages like this. Salami is the highest and most difficult form of charcuterie that exist and there's LOTS of room for error, contamination, and spoilage.
Can you add non-fat milk powder to help with the bind?
yes
@@2guysandacooler Thanks. One more question, you dry aged for 5 weeks. Shouldn't one use cure #2 in this case? Would it be the same amount as cure #1?
Great vid! Curious what are specs on the air pump for your cold smoker attachment?
Here it is:
Model AP-9803
Power 4w
Max Output 3.5L/min
Pressure .0.22 Mpa
Weight 0.49Kg
Size 160x80x83mm
Could I make something like this without fermenting it?
Great info vids. Thanks so much!!! Im trying this for the first time. I normally make snake sticks just with cure # 1 and smoke them, but want them to be more dry and shelf stable. Can I just add the starter culture and let them ferment for a week then smoke them? So basically can I ferment the snack sticks for a period of time to drop the PH then smoke them to dry them out? Any advice would be very helpful. Thanks
of course. That's a great idea. It will also give them a nice tangy flavor if you drop the ph to 4.6-4.8 range. I would still use cure #1 and add a little dextrose (possibly .2 - .4%) Hope that helps!!
I gotta try this. I have a question. I gotta few filettos and a Spanish style salami in my cure chamber rn and I applied mold 600. Everything's great and I got a great coating of white mold but now I'm picking up an ammonia smell? My humidity was a bit too high (around 85%) I just lowered it hoping the smell goes down. I've heard excessive mold 600 can give off that smell. Will it affect flavor?
Hey Mike, great question. It's not the excessive mold that's causing that. It's the lack of sufficient air flow. Open your chamber door a few times a day and allow fresh air to fill your chamber. It'll go away in no time. It wont affect the flavor either. Thanks for the question!!
@@2guysandacooler I was freaking out over here lol. Thanks for answering so quick. I appreciate ya!!
I assume that you could use the same process and ingredients using wild game i.e. deer, elk, boar, antelope, moose or buffalo and get good results or am I mistsken in that assumption.
absolutely.. You can use just about any meat you like..
Could you make them like snack sticks and use cure#1, let it sit overnight pressed in the fridge, then smoke them as you would a snack stick.? Or would that just make them a imitation landjager.
Hey Will. There's a lot of different variations of this sausage. The fermentation makes them safe for long drying periods (which makes them shelf stable), imparts a unique flavor, and firms the meat up basically allowing the sausage to hold it's shape while it dries. With that being said you can just about make this however you want. I say go for it!!
Curious about the natural casing. Do you peel it off before eating? Seems like it would add a chewy mouth-feel or leave you with a 'glob' of casing in your mouth at the end of chewing.
You can if you want to. Sometimes I find that hog casings can get chewy (especially the larger diameter casings) but this small diameter casing wasn't like that.
Hey there! love the video, just wondering if a starter culture like R-FM-52 would work for something like this, as i can't get my hands on flavour of italy?
Sure. It would produce a slightly different flavor and you would ferment at a different temperature but it will certainly work
Awesome! Thanks so much
I wonder if you could do this somehow with the Umai sausage casings? Would they take smoke? Does it alter the casings ability to breath?
The umai bags unfortunately don't accept smoke.
So you smoke it WHILE fermentation is taking place?
yes
@@2guysandacooler the heat doesn't harm the bacteria?
@@jwnagy im cold smoking. no heat
@@2guysandacooler ok....I've never tried smoking WHILE fermenting. I'll have to give it a go.
Hey I have a question about Cure #1? Can you not eat cured meat raw that has used cure 1? Or can you as long as you bring it down to a certain water loss? Like 35- 40%. I've seen some videos of people still eating the cured meat from cure #1 but they brought to a much lower water loss percentage. Sorry this isn't directly related to this video but i watch almost all of you videos and I was curious about it.
Hello Eli. The easy answer is yes. You can eat "salami" style products that have cure #1 in it. Generally they are going to be small diameter casings. Like 35mm or less. If it's lost at least 35% water weight then it is safe to eat raw. Sometimes people make semi dried sausages using cure #1 but those are usually cooked or smoked with a water loss of about 10-15%
@@2guysandacooler Ok that's what I was thinking. I know how and when to use cure #1 and 2. I just couldn't find a lot of info on eating raw with cure #1. Thank you!
can you make this just with cure #1 and the just smoke them
sure. It'll be like a yummy cooked smoked sausage rather than salami but it will still be good
No rye?
Why press it?
That's how it is traditionally made. You don't have to press it if you don't want to.
I am a bit confused as to how to maintain the humidity so high WHILE cold smoking? I have no way to maintain a certain humidity in my smoker.
I think you misunderstood him. The high humidity part came after smoking
@@danielf.7151 instructions are to ferment at 90% RH. I'm reading the written recipe/instructions and it clearly states "while the sausage is fermenting we will be cold smoking it as well... 4-8 hrs." Maybe I'm in the weeds on this but I don't want to ruin my ferment by having an oddball humidity for 8 hrs....?
@jgl lydick During your cold smoking session place a tray of water in your smoker or keep a few wet towels in your smoker. The humidity will spike to 85% - 90%. What starter culture will you be using?
Thanks for the reply. I planned on placing water in the smoker but I was not sure of the humidity level, (no real way to measure it), in there. I'll be using Flavor of Italy.
thanks for the great video! Landjäger has always been one of my favorites! Why do you roll your Rs? German Rs are not rolled. Spanish Rs are rolled. Thanks again!
Thanks for your comment. I have to roll my r's, I'm Mexican. I can't help myself :)
@@2guysandacooler Oh, I see :) No offense intended! Thanks again for your videos!!
@@CuriousEarthMan none taken. I laugh every time I hear it as well. :)
Til Lindemann of Rammstein rolls his R's.. he is as german as german can be.
I thought landjager traditionally is square
seems like i am the only german guy watching this because i saw no one else complaining about the use of imperial units. look, i am here talking english and not german because i wanna be internationally friendly so please also be internationally friendly and at least switch to the internationally used metric units
You should check out the recipes😂😂😂. Check the description box.
What is your .com address?
twoguysandacooler.com
Pork is haram