Loukanka Sausage

Loukanka is a very well known Bulgarian dry sausage. It is formed into a traditional flat shape and it has great keeping qualities.

lean pork800 g1.76 lb.
pork back fat or fat trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose(glucose)2.0 g1 tsp.
cumin2.0 g1 tsp.
garlic powder3.0 g1 tsp.
OR fresh garlic10.0 g3 cloves
T-SPX culture0.12 guse scale
  1. Grind lean pork and fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into 28-30 mm hog casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. At the beginning of the fermentation process place weight on sausages to flatten them out.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 1-2 months.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.

Loukanka has very little tang due to the small amount of sugar introduced into the mix. For this reason fermentation temperature is low and 0.2% dextrose will create a small pH drop, just enough to provide a safety hurdle during the beginning of the process.

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