I can't wait to get to the fermentation step of my sausage making journey! So far I've only done snack sticks of deer meat but I want to get seriously into all this.
Great job on the landjäger 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.
Hey Victor, those would be fond memories. I love the Landjager. Yes you'll be very pleased when you pull it off. The Fermentation add so much flavor. Enjoy the book!
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.
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.
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.
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?
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome. Eric at 2 guys and a cooler has a good video. th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
Only one cold smoke? I'll be going 2 - 3, my friends in Germany do 3 x 12 hour passes for Landjäger. Never trust a Polish recipe for a German sausage! Your finished sausages looked great thanks for the video
I love Landjager. The local butcher shop I got it from has been closed because of a fire for at least six months. I would love to make it myself but I don't have a drying cabinet.
When I was a child there was a German butcher in Northern Kentucky. They made spectacular landjager. Unfortunately they went out of business and the sausages went with them. Jungle Jim's sells landjager. But not quite as good as the ones I grew up with.
Well hopefully you can make some and figure out the recipe. Too bad these guys didn't share, that's why I make these videos. I want to keep the art alive. Thanks for watching Daniel.
Hi Duncan!! This is great! I’ve been wanting to make these. I’ll definitely try this! I’m looking for a recipe for and dry fermented Swiss meat stick I buy called a ‘Chimney stick’ . It’s similar to a landjageur . Has a black coating on the outside, and OH SO GOOD!!! I buy them from Valbella meats in Canmore Alberta. I’d love to see you make some of these! I wish I knew their real name so I could find a recipe!!
Hey there just wondering what culture you used? I'm in Canada and have difficulty getting a lot of the ones from the states! Great video! Gonna have to pick up that book
Hey there, I can remember what one I used exactly I think it was bactoferm. But they carry it at halfords, dnr, highcalibur products. They ship it out frozen and in a ice pack.
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome. Eric at 2 guys and a cooler has a good video. th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
I realy would like to see you do a collaboration with another youtube channel that is right up your alley so to speak it is called ' 2 Guys and a Cooler' they are based out of Panama I feel like you guys could learn a lot from each other don't know how many videos he has put out but let's just say alot ..lol it seems like your minds together would be a charcuterie perfect storm ...lol ...if anything just to compare notes ... hee hee have a good one
A butcher outside of Edmonton made a "Hungarian Sausage" that was a real close match to a Landjeager, other than it was a lot hotter (pepper), redder, and seemed more raw than a Landjaeger. He was pretty tight lipped about the recipe, other than to say it was no longer allowed to be made, under the Health Code rules, though he would make it if the order was over 25 pounds (minimum personal order). I miss those! :) Any idea what they would be called?
@@awax2585 Looked, and no...Sadly... The stuff this gent was making was pretty close to raw, if it spent time in a smokehouse, it was a cold smoke, or a VERY short hot smoke. Pretty sure about all the cooking it got, was from fermentation. Thank you though, the Kolbascz looks like one to try anyways! Still looking for a red, near raw, fermented sausage, that looks a lot like a Landjeager, pressed flat then dried some. Maybe it was his own recipe? Who knows, eh?
Make sure that the water is NOT tap water since that may have chemicals that will destroy the culture (use bottled distilled water)...very important! If you're drying for less than 30 days, Instacure #1 would be the salt to use (sodium nitite), not Insticure #2. Outside of that, good process....
Landjager (laund-yāy-ğir)..."hunter sausage". SAUSAGE MAKER fermenting chamber price a little out of reach for the majority of viewers. Converting a refrigerator with an INK BIRD dual controller, a small humidifier, and computer fans MUCH more feasible.
made me hungry, off the the butcher shop for some grub,/ easier to buy than to make, and money invested in equipment is more than a lifetime of sausage purchase....
@@duncanhenry Yeah, FYI Vance is a bit sloppy there with the pronunciation...Being of German origin I can confidently say a better match would be "Lundt yeah gar"
Thanks again for watching everyone. Looking forward to reading your comments!
Great video. What brand of grinder is that?
eating a piece of landjager as i watch you make landjager. one of my favorite's
Bavarian Meats brand by chance?
Was waiting for the video drop today!
Glad you have been liking them Mike. See you again and again in the comments! Appreciate it man!
I can't wait to get to the fermentation step of my sausage making journey! So far I've only done snack sticks of deer meat but I want to get seriously into all this.
Great job on the landjäger 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.
Hey Victor, those would be fond memories. I love the Landjager. Yes you'll be very pleased when you pull it off. The Fermentation add so much flavor.
Enjoy the book!
Yum! Looks awesome. Craving Landjager now! Great video.
Just in time! Thanks, my 1st batch was planned for tomorrow !
Good luck I hope it turns out great!
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.
Agreed
Correct. In fact #2 can be detrimental to health if not allowed to degrade for long enough . + 6 weeks
You guys really know your sausage, holy shit
That's awesome I'm just getting set up to try my hand at this fermented sausage is fantastic
It can be frustrating at times and really rewarding at others.
I hope I could do the waiting
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.
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.
Thank you for the recommendation, I am looking forward to playing with my chamber more.
Landjāgger 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.
I like you match your knives to plates!!
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?
That chamber will cost you a small fortune lol
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome.
Eric at 2 guys and a cooler has a good video.
th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
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
Hope you enjoy, the sausage and the book. Landjager is a bit tricky to pull off.
Only one cold smoke? I'll be going 2 - 3, my friends in Germany do 3 x 12 hour passes for Landjäger. Never trust a Polish recipe for a German sausage! Your finished sausages looked great thanks for the video
looks great, i should try this with my umai dry charcuterie bags i just got. i havent done anything like this yet
You should! I have never used those. I hope it turns out great for you.
I love Landjager. The local butcher shop I got it from has been closed because of a fire for at least six months. I would love to make it myself but I don't have a drying cabinet.
Check out Erics video on how to build a cabinet
th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
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
This Guy is good
I like your cold smoker. I use my bradley the same way for cold smoking cheese when outside temperatures are low.
I have never played around smoking cheese but I think that would be fun. Especially to add to a smoked sausage.
Duncan what culture did you use ? I'm in Vancouver and where do you get your cultures? great channel
I will get this book.... great sausage and meat curing. Rytec kutas. My bible. Thanks yous
Are you in Alberta? Noticed the hawk tail hat!
How does the culture bacteria survive the nitrite/nitrate cure?
When I was a child there was a German butcher in Northern Kentucky. They made spectacular landjager. Unfortunately they went out of business and the sausages went with them. Jungle Jim's sells landjager. But not quite as good as the ones I grew up with.
Well hopefully you can make some and figure out the recipe.
Too bad these guys didn't share, that's why I make these videos. I want to keep the art alive.
Thanks for watching Daniel.
@@duncanhenry 💙💙💙💙💙🤗🤗🤗🤗🤗🇹🇷🇹🇷
Hi Duncan!! This is great! I’ve been wanting to make these. I’ll definitely try this!
I’m looking for a recipe for and dry fermented Swiss meat stick I buy called a ‘Chimney stick’ . It’s similar to a landjageur . Has a black coating on the outside, and OH SO GOOD!!! I buy them from Valbella meats in Canmore Alberta.
I’d love to see you make some of these! I wish I knew their real name so I could find a recipe!!
I think they are called Swiss Farmer Sausages. Still can’t seem to find a recipe…
Is it possible to do this with a regular old smoker? I have some reservations about not thoroughly cooking pork, lol.
Great video haven't been your site for a while, how many March Sausage videos did you do so far. thx
Thank you. We have one for each day.
I have bacteria outside can I use it?
So far I can only conclude your selling a book. No recipes divulged.
What does "smelling fermented" mean please? Is it a good smell? I'm worried I won't know what a good fermented or bad fermented smell is like LOL
Hey there just wondering what culture you used? I'm in Canada and have difficulty getting a lot of the ones from the states! Great video! Gonna have to pick up that book
Hey there, I can remember what one I used exactly I think it was bactoferm. But they carry it at halfords, dnr, highcalibur products. They ship it out frozen and in a ice pack.
@@duncanhenry right on thanks so much!
Thank you sir. Do you have a link to for the drying chamber you use?
Look up, the sausage maker
And have your wallet ready lol
@@chrispeterson1247 your not kidding. Wow!
Ya this one is a bit pricy but if you are going to make a bunch for many years it is awesome.
Eric at 2 guys and a cooler has a good video.
th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
Luckily for me there is a German deli down the street I’ll have to just keep buying theirs
I realy would like to see you do a collaboration with another youtube channel that is right up your alley so to speak it is called ' 2 Guys and a Cooler' they are based out of Panama I feel like you guys could learn a lot from each other don't know how many videos he has put out but let's just say alot ..lol it seems like your minds together would be a charcuterie perfect storm ...lol ...if anything just to compare notes ... hee hee have a good one
Thanks! I have spoke with Eric before and he is a really great guy. I hope to do work with him in the future for sure.
A butcher outside of Edmonton made a "Hungarian Sausage" that was a real close match to a Landjeager, other than it was a lot hotter (pepper), redder, and seemed more raw than a Landjaeger.
He was pretty tight lipped about the recipe, other than to say it was no longer allowed to be made, under the Health Code rules, though he would make it if the order was over 25 pounds (minimum personal order).
I miss those! :)
Any idea what they would be called?
Sounds like "Kolbascz"
@@awax2585 Looked, and no...Sadly...
The stuff this gent was making was pretty close to raw, if it spent time in a smokehouse, it was a cold smoke, or a VERY short hot smoke. Pretty sure about all the cooking it got, was from fermentation.
Thank you though, the Kolbascz looks like one to try anyways!
Still looking for a red, near raw, fermented sausage, that looks a lot like a Landjeager, pressed flat then dried some.
Maybe it was his own recipe? Who knows, eh?
Hey Duncan. What is the brand of the cold smoke generator/pan?
amzn.to/3tUSc6S
Thats the brand I can't find my square one anymore
My little tin smoker is a big chief smoker.
Awesome videom
Thank you!
Henry, is this the same grinder like on Amazon?
Mine is not. I plan to do a video reviewing a bunch of amazon meat equipment one day though.
I appreciate. I am having trouble to find a good one...I am tired of the junk, but dont have a super great budget
Make sure that the water is NOT tap water since that may have chemicals that will destroy the culture (use bottled distilled water)...very important! If you're drying for less than 30 days, Instacure #1 would be the salt to use (sodium nitite), not Insticure #2. Outside of that, good process....
If only I had $4500 for curing chamber! Might start with mini fridge!
Ya it was a treat to myself.
Check out 2 guys and a cooler's video on how to build one
th-cam.com/video/CRi1QPsYAgc/w-d-xo.html
Do you use a ph meter
Saving up! They are expensive.
Great video 👍
👍🏿
Thanks Miles
Pronounced lawn-yay-ger (German).
Landjager (laund-yāy-ğir)..."hunter sausage".
SAUSAGE MAKER fermenting chamber price a little out of reach for the majority of viewers. Converting a refrigerator with an INK BIRD dual controller, a small humidifier, and computer fans MUCH more feasible.
Yes I'm hearing this quite a bit luckily Eric at 2 guys and a cooler has a good video or 2 on converting fridges into Chambers.
made me hungry, off the the butcher shop for some grub,/ easier to buy than to make, and money invested in equipment is more than a lifetime of sausage purchase....
It's pronounced lawn Jagger
Thanks
@@duncanhenry Yeah, FYI Vance is a bit sloppy there with the pronunciation...Being of German origin I can confidently say a better match would be "Lundt yeah gar"
Great video , but sorry , not for me.
Thanks, hey no worries Brian.
not impressed with your landjaeger production