Landjaeger Question

  • Looking to make a batch of Landjaeger (not traditional dry age cure which is my absolute favorite) and have a question or two.

    First, in watching @jonathon Landjaeger video, you state that you may not use ECA on the next batch, but perhaps Sodium Eythorbate as a cure excelerator…I’m curious if anyone here has made their own batch of Landjaeger using Excalibur’s seasoning mix, and how “close” it tastes to the traditional stuff.
    Second, is there an additive that one can add to the meat at the end of the process where it doesn’t need to go directly to the smoker? I love the tang that ECA delivers, but I want to really press these things flat before putting them in the smoker.
    Thanks in advance; love the info gained on this board.

  • Walton's Employee

    @matt93 The landjaeger had a really nice fresh flavor and scent to it, so I think you will enjoy it. As far as adding ECA and not going directly to the smoker you would MOST LIKELY be okay as long as it is kept cold and not disturbed. You just don’t want to break the encapsulation and that is designed to not breakdown until it hits 130°, now it very well might break down before that so you would be taking a risk. Also, make sure you dont mix it much after adding the ECA as the encapsulation can also break from physical activity.

    As for how close it is to the traditional stuff, it’s not going to be an exact match as this is designed for a different smoking style than the original but it will be close!

  • @matt93 i have made them before and I stuffed them very loosely and then they flatten out very easily! Then you can smoke. They did not puff up at all! Stuff loosely and flatten, you should not have a problem. Even if you have to hand manipulate the flattening…that is last resort.

  • @demmerich Thank you for the feedback! Should a guy try to stick with the natural casings or would the clear collogen casings suffice?

  • Admin

    @matt93 You should be ok to use either collagen or natural casings. I’d say it’s mostly a matter of a personal preference for how they stuff, perform, and the bite or mouthfeel. Both should work in this case.

    @demmerich I’m curious if you have used both types of casings for landjaeger, and if you thought one was easier to flatten and handle after stuffing?

  • @matt93 I used Natural casing when I always did my Landjaegers. That’s why it was much easier to flatten! I have not done Landjeagers with collagen casings before, i think you would think you have to flatten over night after loosely stuffing them so they hold there shape after heating? That is just a guess though.

Log in to reply

Recent Posts

  • U

    @Jonathon Braunsweiger was pork liver, beef liver, 40% meat 60% fat pork grind, salt, dextrose, cure #1, NFDM, onion powder, pepper, marjoram, ground cloves and ginger. I cured the liver in a wet EQ brine (water, salt, dextrose and #1 cure). After brine I ground the liver and emulsified it with a food mill. Mixed spices with 2 cans of Straub Dark Ale added to farce mixed well and stuffed into 32mm smoked casings. Placed into 130 degree preheated smoker to dry, after 2 hours went to increase the temps and found everything all in my catch pan. Snack sticks were Salt, dextrose, cure #1, NFDM, chipotle pepper, adobo sauce, cheddar cheese and spicy V-8 juice. Mixed all except V-8, let age for 48 hours in fridge, mixed again adding v-8. Stuffed into 19mm collagen casings, after 2 hours at 130 degrees had the same dissolved casing result. The sausage shop that carries your casings in my area said I must have got them to wet. I come home and took a piece of casing and put it in water for 3 days. It swelled up and got kind of rubbery but didn’t dissolve.

    read more
  • @mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.B7227925-D767-4E00-A5C8-57F1CC3AAF73.jpeg

    read more
  • @mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.

    read more

Recent Topics

Who's Online [Full List]

25 users active right now (1 members and 24 guests).
mydogs1900, Unionguy1019, robsnotes4u, jim schaeffer, Jonathon, BryanP, mcherbies

Board Statistics

Our members have made a total of 9.4k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, mydogs1900.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.