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32,042 Views ā¢ Mar 8, 2022 ā¢ Click to toggle off description
In this episode of Marianski march we take a page out of the fermented sausage chapter and make landjager.
Landjager is a fermented pressed and cold smoked German sausage. It is quite popular in central Alberta where I live. If you have fermented sausage in your meat shop your are benchmarked by how good your landjager is.
This is a bit more of a difficult sausage to pull off. It requires some time and equipment but if you can pull it off the flavor of landjager is worth it!
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys would like to give it a go and want the recipe here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a meat grinder to get started on your Landjager here is a link:
amzn.to/3ptuhdb
If you guys need a sausage stuffer to make your home production smoother here is a link:
amzn.to/36UwYOy
If you guys would like a nice knife set for your home butchering kit here is a link:
amzn.to/3C45Ec5
Here is a link to a cold smoke generator if you'd like to add some smoke flavor to your landjager:
amzn.to/3tUSc6S
Views : 32,042
Genre: Howto & Style
Date of upload: Mar 8, 2022 ^^
Rating : 4.968 (8/987 LTDR)
RYD date created : 2024-04-26T03:09:33.64106Z
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YouTube Comments - 92 Comments
Top Comments of this video!! :3
There was no need to use Cure # 2. For this Cure # 1 is completely sufficient. This is a fermented sausage, the PH is lowered by the fermentation to a point (PH 5.3 or below) that Bacteria will not grow. The only time the Curing salt is doing anything beneficial is while the sausage PH is not low enough to protect it. The time period is only a few days at most. Cure # 1 provides protection for up to 4 weeks, Cure # 2 is used when protection is needed beyond 4 weeks. In this project, you have lowered the PH and you have Lowered the water activity and it is safe because of those two factors. The extended life of Cure # 2 is only adding excessive un consumed Nitrate to your end product. Also in the days past the people who fermented sausage were very skilled at what they did, today we use a PH meter to see if the desired PH has been reached. By using a PH meter you will be able to start drying your product when it is in the safe zone, and if you know what PH (level of sour) you like you can pull your product and begin drying at the point you like so that it does not get to sour.
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Great video, got me inspired to do more fermented sausage. I made a batch of these Landjagers from Marianski's book and turned out fantastic, did not last long with the family. I stumbled onto your site a month ago and all I can say is awesome video's!! Definitely got me hooked on taking my sausage making to the next level. Thanks for sharing your expertise with us!! And I just realized you are in Rimbey, the next time I am in the area will stop at your shop.
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Yum! Looks awesome. Craving Landjager now! Great video.
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Just in time! Thanks, my 1st batch was planned for tomorrow !
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never heard of this type of sausage but I'm willing to try anything. i used your link for my book that arrives tomorrow. thanks for the video
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Was waiting for the video drop today!
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Great job on the landjƤger one of my favorites. Coming from a german background that was our pepperoni or snack sticks growing up. I have made it as a smoked sausage with cure #1 and no culture. Can't wait to try fermented. And I have had the book now for a few days such great material.
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Awesome!!
I have bought all their books. The first one was fermented sausage ( yellow colored book) many years ago. The favorite I've made was skilandis. Thanks for doing these videos.
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LandjÄgger is my favorite sausage. I will have to give this a try. Thanks for the video. They are almost $2 a 6" stick here now.
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So I can tell from your voice that you are a fellow Canadian at 1:55 the way you said today you sound like half the guys I hunt with
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That's awesome I'm just getting set up to try my hand at this fermented sausage is fantastic
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eating a piece of landjager as i watch you make landjager. one of my favorite's
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Wow you had this prepared ahead of time! So impressed. Great job following the recipe! Can't wait to try this myself. Can you do a video on your fermentation and drying chambers please?
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I like you match your knives to plates!!
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Duncan what culture did you use ? I'm in Vancouver and where do you get your cultures? great channel
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looks great, i should try this with my umai dry charcuterie bags i just got. i havent done anything like this yet
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Hi Duncan!! This is great! Iāve been wanting to make these. Iāll definitely try this!
Iām looking for a recipe for and dry fermented Swiss meat stick I buy called a āChimney stickā . Itās similar to a landjageur . Has a black coating on the outside, and OH SO GOOD!!! I buy them from Valbella meats in Canmore Alberta.
Iād love to see you make some of these! I wish I knew their real name so I could find a recipe!!
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I like your cold smoker. I use my bradley the same way for cold smoking cheese when outside temperatures are low.
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Are you in Alberta? Noticed the hawk tail hat!
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@duncanhenry
2 years ago
Thanks again for watching everyone. Looking forward to reading your comments!
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