Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| lean pork | 800 g | 1.76 lb. |
| pork back fat or fat trimmings | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| dextrose(glucose) | 2.0 g | 1 tsp. |
| cumin | 2.0 g | 1 tsp. |
| garlic powder | 3.0 g | 1 tsp. |
| OR fresh garlic | 10.0 g | 3 cloves |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean pork and fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into 28-30 mm hog casings.
- 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.
- Dry at 16-12º C (60-54º F), 85-80% humidity for about 1-2 months.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
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.
