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.

Lean pork (legs, loin)800 g1.76 lb
Semi-fat pork (shoulder)200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #25.0 g1 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Paprika, sweet5.0 g2 tsp
Paprika, hot5.0 g2 tsp
Garlic7.0 g2 cloves
Red wine15 ml1 oz fl
T-SPX culture0.12 guse scale
  1. Grind meat through 5/16” (8 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix lean pork with salt and cure #2. Add spices and wine. Lastly, add culture and mix all together.
  4. Stuff tightly into pork caecum, bung or bladder.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. 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.
  7. Dry at 15→12° C (59→53° F), 80-75% humidity for 6 weeks.
  8. Dry at 10-12° C (50°-55 F), 75% humidity for 10 weeks.
  9. Store at 10-12° C (50°-55 F), 75% humidity.

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