Venison Landjäger Black Forest Style
The venison Landjäger is a pressed, smoked raw sausage in the typical rectangular shape, made from roe deer and red deer meat with a robust Black Forest spice mix. The pressing gives it its characteristic flat shape and dense texture. Ideal as a sliceable, long-lasting travel provision with an intense smoky and game flavor.
Ingredients(for 1 kg)
Instructions
Preparation and Mincing
30 minutesChill roe deer and red deer meat in a 7:3 ratio (-2 °C). Mince through a 4mm plate. Add curing salt, all spices, and starter cultures, knead vigorously until the mixture is sticky and cohesive.
Filling and Pressing
24-36 hoursFill sausage mixture into pork casings (caliber 28-32), twist into pairs in typical Landjäger form. Place between boards, weigh down, and press for 24 hours at 18-20 °C. Adjust weight as needed.
Cold Smoking
3-4 smoking sessions of 3 hrs eachSmoke Landjäger at 20-25 °C with fir and beech wood. Smoke 3-4 times for 3 hours each with 8-hour breaks. The sausages should develop an even dark brown color and dry surface.
Maturing and Drying
1-2 weeksHang at 15-18 °C and 65-75% humidity. The Landjäger are ready when they have lost approximately 25-30% of their weight and feel firm when lightly pressed. Store in a cool, dry place.
Pro Tip
When pressing, ensure the sausages become evenly flat (approx. 1.5 cm). Lightly oiling the pressing boards with cooking oil prevents sticking. The finished product should not break when bent.
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