Karla Baumann wrote:

>> Using caraway seeds instead of coriander seeds or black pepper is
>> interesting, and I might have to try it sometime.
>
>
> this will create the original taste of landjaeger, coriander seeds
> are good too, but not landjaeger like,
>

Hi Karla,
I'd like to try your recipe, after correcting the amount of nitrite.

Is landjaeger traditionally soured, like salami? I've eaten it before,
but I don't know if what I had was authentic or not. It was pressed
slightly flat, dry, and heavily smoked. I don't remember if it had that
tangy salami taste, nor if it had any garlic. I suspect that it is
soured because the recipe said it was cold-smoked rather than cooked.

Oh, and if one is paranoid about trichinella and other parasites, the
pork and any wild game meat should be held below 0 degrees F (or -20 C)
for several weeks before making into sausage.

Bob