Meats and Sausages
Baranjski Kulen
The “Baranja kulen” is a large fermented-dry sausage produced in the Baranja in the northeastern part of Croatia. Baranjski Kulen carries PGI, 2015 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork (legs, loin) | 800 g | 1.76 lb |
| Semi-fat pork (shoulder) | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 5.0 g | 1 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Paprika, sweet | 5.0 g | 2 tsp |
| Paprika, hot | 5.0 g | 2 tsp |
| Garlic | 7.0 g | 2 cloves |
| Red wine | 15 ml | 1 oz fl |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind meat through 5/16” (8 mm) plate.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix lean pork with salt and cure #2. Add spices and wine. Lastly, add culture and mix all together.
- Stuff tightly into pork caecum, bung or bladder.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply a thin cold smoke at 18° C (64° F) for 2-3 weeks using oak, beech or mixture of both. Maintain high humidity. Smoking does not have to be continuous as long as a low temperature is maintained. Cold smoking is drying with smoke.
- Dry at 15→12° C (59→53° F), 80-75% humidity for 6 weeks.
- Dry at 10-12° C (50°-55 F), 75% humidity for 10 weeks.
- Store at 10-12° C (50°-55 F), 75% humidity.
