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Meat from Switzerland, southern Germany
Beef or pork lean is minced with back fat, curing salt and spices such as caraway, pepper and coriander, stuffed in pairs into narrow pork casing and pressed flat. The links are fermented, cold-smoked or air-dried, and eaten raw as a hard, square-sided snack sausage. Made in 6 steps over 3 days. The longest step, ferment warm, takes 3 days (Rivera M 2015) and runs at 24 °C (Rivera M 2015). Salt is up to 2.5 % (Schweizer Fleisch-Fachverband (SFF) 2022). Pediococcus acidilactici and P. pentosaceus and Latilactobacillus sakei do most of the fermenting.
| Main step | 3 daysReported[rivera2015] | Ferment warm |
|---|---|---|
| Temperature | 24 °CReported[rivera2015] | Ferment warm |
| Salt | up to 2.5 %Set[sff2022] | Mix with curing salt and spices |
| Acidity | pH 4.8Reported[rivera2015] | Ferment warm |
| 75 % | Beef · Of the total mass in the Swiss recipe example[sff2022] |
| 21 % | Pork back fat[sff2022] |
| 20 g per kg | Nitrite curing salt[sff2022] |
| 5 g per kg | Salt · Total salt is capped at 25 g per kg of raw mix[sff2022] |
| 5 g per kg | Red wine[sff2022] |
| 3 g per kg | Caraway, whole or cracked[sff2022] |
| 1 g per kg each | Pepper, coriander and garlic[sff2022] |
| Sugar, additives and starter culture (optional) · Glucono-delta-lactone (E575) is allowed; a starter culture is not required[sff2022] | |
| Starter | spontaneous or defined culture (not required) |
Total time across the recorded steps: 3 days
What changes: Lean meat is minced and the fat cut coarser so it shows in the slice
The meat is chopped or bowl-cut; the back fat is cut less fine so it shows in the slice. Output: coarse sausage mix with visible fat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Landjäger is stuffed in pairs into narrow pork casing and pressed flat, which gives it its square shape. It is a firm raw sausage that keeps without chilling, unlike spreadable Mettwurst.
Landjäger is eaten raw, so fermentation and drying are the only kill steps. In one challenge study, fermenting to pH about 4.8 and drying to water activity 0.88 cut Listeria and Salmonella by 4–5.6 log but E. coli O157:H7 by only 3–4 log.
Hazards the sources name: Escherichia coli O157:H7 (only 3–4 log reduction by fermenting and drying); Listeria monocytogenes and Salmonella.
Every number is labelled with how it is known. How this atlas is made
The name may come from Alemannic "lang tige(n)", meaning long smoked or dried.
