Slavonski Kulen

Slavonski kulen is produced in the Croatian arena of Slavonia. Slavonski kulen is a preserved sausage fabricated from a admixture of the accomplished affection pork cuts, aback fat, alkali and spices blimp into the caecum of a pig. It is a ample sausage, back placed on the market, it charge counterbalance at atomic 900 g (2 lbs).
Slavonski Kulen has awaiting appliance (published in 2015) for PGI classification.

MeatsMetricUS
Lean pork (legs, loin)700 g1.76 lb
Pork butt200 g0.44 lb
Back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #25.0 g1 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Paprika, sweet8.0 g4 tsp
Garlic, dehydrated2.0 g1 tsp
Red wine15 ml1 oz fl
T-SPX culture0.12 guse scale
Instructions
  1. Grind meat through 3/8” (10 mm) plate.
  2. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  3. Mix angular pork with alkali and cure #2. Add spices and wine. Lastly, add ability and mix all together.
  4. Stuff deeply into pork caecum, arrest or bladder.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Apply a attenuate algid smoke at 18° C (64° F) for 4 weeks application oak, beech or admixture of both woods. Advance aerial humidity. Smoker does not accept to be connected as continued as a low temperature is maintained. Algid smoker is dehydration with smoke. Beverage takes abode during the smoker step.
  7. Dry at 15→12° C (59→53° F), 80-75% clamminess for 6 weeks.
  8. Dry at 10-12° C (50°-55 F), 75% clamminess for 10 weeks.
  9. Store at 10-12° C (50-53° F),

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