Landjaeger Seasoning

  • Landjaeger Seasoning from Excalibur

Bulk discount rates

Buy 12 or above and pay only $9.99 each

Availability: Expecting More By 06/21/2024 - Call (316) 262-0651 to order
Shipping Weight:
1.10 LBS
Ship Dims:
6.50 x 1.00 x 5.00 (in)
Salt, Dextrose, Pepper, Spices, Garlic Powder.
Use 1.09375 lbs of seasoning plus 1 oz of SURE CURE to 25 lbs of meat.


Landjaeger Seasoning

Excalibur Seasoning

If you like a dill pickle taste, or a naturally acid tang, you will love this! While classically made with Beef, Pork, and Lard, you can use beef, pork, or even wild game with this seasoning! This isn't designed to be aged and dried like a true landjaeger, but the taste will still be very close once you run it through your smoker!


  • 1.09375 lb package
  • Seasons 25 lb of meat
  • Includes necessary Sure Cure package (if making a fresh product do not add cure)

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Learn To Make Sausage & Bratwursts In The Walton's Learning Center

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Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Landjaeger?

While classically made with Beef, Pork and Lard you can use either beef or pork or even wild game with this seasoning. This isn't designed to be aged and dried like a true LandJaeger but the taste will still be very pleasing once you run it through your smoker! Landjaeger was originally made in Germany and surrounding European countries as a semi-dried sausage. With this Landjaeger seasoning from Excalibur Seasoning anyone can make their own version of homemade Landjaeger easily from their kitchen with this pre-blended seasoning.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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