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Cut your meat and back fat into strips.
Put the meat in the freezer for 1-2 hours.
Grind the spices without the mustard seeds.
Grind the meat through the medium perforated disc.
Add the spices together with the mustard seeds to the meat.
Mix the mass with your hands for a few minutes until a nice binding is formed.
Fill the mixture into casings.
Twist off the filled Landjäger.
Press the Landjäger between two wood cutting boards.
Put some weight on the board and leave them for 12 – 24 hours at room temperature.
Hang the Landjäger for an additional 12 – 24 hours at room temperature.
Hang them in the smoker and cold smoke them.
Your Landjäger are ready.