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Making Landjaeger Salami.


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Hello everyone I have ben working on making Landjaeger Salami. here is the recipe got off the internet and modified it somewhat....

Everything is turning out fine so far.
I have made 7 5lb batches. Each a little different. That's so I can see what recipe works the best.

After stuffing my Landjaeger I hang it at room temp at 65 degrees for 2 days Question: is 65 degrees for two days a good thing or should it be colder?

After 2 days at 65 degrees i put them in a modified fridge with a thermostat that is set at 55 degrees Question: is 55 degrees a good temp to let them turn into Landjaeger Salami What is a good temp range for this?

also my modified fridge has a thermostat that is set at 65% humidity Question: is humidity necessary if so What is a good  humidity range for this?

 

After the Landjaeger Salami looses 40% weight they should be good to eat? Question: After the Landjaeger Salami looses 40% weight Will they be good to eat?

 

Queastion: When the Landjaeger Salami  is ready to eat should I store them in the fridge or freeze them?

Thanks for your help :)
 

3 pounds hamburger 
2 pounds fatty pork "diced" shoulder or pork belly Total 5 Libs
1 teaspoon  Instacure No. 2   It is used on meat to prevent the production of botulinum toxin in meat
1 tablespoon starter culture T-SPX  a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Will last 6 months in freser.
Instructions
1. 
Cut the fat into small chunks and grind meat. 

Mix the spices into the meat.
1 teaspoon  Instacure No. 2 "prague #2" 
2 tablespoons and 1 teaspoon  kosher salt
1 tablespoon Sure jell 
1 teaspoon garlic powder
1 teaspoon caraway seed
1 teaspoon ground coriander seed
1/2  teaspoon ground black pepper
4 tablespoons ground red pepper
1/2  teaspoon celery seed
3 teaspoon liquid smoke
4 tablespoons hot red tomato paste
2 tablespoons red wine

Mix with the meat and fat and put it in the fridge overnight.
Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later. 

2. 
The next day 
Put the meat mixture in the freezer, Let everything chill down until the meat hits about 28°F 
It won’t freeze solid because of the salt. Normally this takes about 90 minutes. 
3.
Soak hog casings in a bowl of warm water. 
Soak vedgtable casings in a bowl of warm water for 1 min. 
4. 
Dissolve the 1 tablespoon starter culture T-SPX with 2/3 cup - 10 tablespoons + 2 5 tablespoons + 1 teaspoons  distilled water. Let this sit at least 15 minutes.

5. 
When the meat mixture is back below 35°F, you can mix it. 
Put the mixture into a big plastic bin with the desolved starter culture T-SPX mixture and mix it by hand for about 2 minutes

6. 
Put the sausage in the fridge while you clean up. 
7. 
Stuff your sasage. 
Heat a needle in the flames of your stove to sterilize it, and prick the links to let any trapped air out. 
Hang your sausages from “S” hooks. 
Let them hang at room temperature for two days.


then store them at 55 degrees untill they loose 40% wt.

s2.jpg

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I do mine with 50% loss, and freeze. My recipe is similar but i do a fast cure with #1 and use Fermento instead of T-SPX. I can turn out results like yours with a 24 hour cold cure, then a 3 hour speed cure at 120F, then i raise to 140F for 6 hours, then 165F till green weight reaches 50%. I have yet to get complaints from family. The only complaint i have myself is i normally use collegen casings and not matter what i do, to me, they are not edible. I probably should switch to sheep casings, but im too lazy, and cheap. hehe

Edited by FeChef (log)
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Thanks FeChef

 

So I guess What I am making here is smoked Salami not Landjaeger, because with Salami you would never have those kind of temps. I think what you are talking about is a kind of smoked hot stick? I did make those but they do not have the texture I am looking for internaly. 

Does anyone have any advice on the correct temps and humidity for Salami?

 

Thanks

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I think you need to clarify what exactly your goal is. Landjäger is cured, quickly dried (1-2 days) and then cold smoked. There is no ripening phase.

 

If you aim for lacto-fermented cured sausage (salami, fuet) you will need to follow a more elaborate program, and depends heavily on your composition (e.g. carbohydrate content, ...), so there is no “one size fits all”.

 

For your questions on humidity, weight loss and storage: yes, yes, and “eat them”, store in a cool cellar (low moisture) or vacuum seal and freeze.

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I dug up some pics of a batch i did a few years ago. Looks like i used my vertical electric smoker for the low 120F cure, then 140 - 155F in the dehydrator. I am pretty sure i used a pellet tray to give it that smoke flavor during the low cure.

20180824_234543.jpg

20180825_201342.jpg

20180825_205840.jpg

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Thanks Fe,   

 

I got the name wrong.

I did not intend to make Landjaeger. I intended to make smoked Salami.

I just made some and it turned out great.

Will send pics soon.

Was just making sure I got temps and humidity and weight correct for Salami before smoking. 

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