Slavonski Kulen

Slavonski kulen is produced in the Croatian region of Slavonia. Slavonski kulen is a preserved sausage made from a mixture of the highest quality pork cuts, back fat, salt and spices stuffed into the caecum of a pig. It is a large sausage, when placed on the market, it must weigh at least 900 g (2 lbs).
Slavonski Kulen has pending application (published in 2015) for PGI classification.

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
  1. Grind meat through 3/8” (10 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 4 weeks using oak, beech or mixture of both woods. Maintain high humidity. Smoking does not have to be continuous as long as a low temperature is maintained. Cold smoking is drying with smoke. Fermentation takes place during the smoking step.
  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 (50-53° F), <75% humidity.

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