Landjaeger recipe????

[Jim]

We used 90% pork shoulder and 10% backfat in our recipe. Also you can lay them so they but up against each other together on a cutting board and press with another board and ferment them like that for 48-72 hours. They come out pretty nice and square.
We will have a video out soon for Landjaeger. BTW, the spice blend does have some powdered smoke in it and gives you some suddle smoke flavor