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.

Ingredients per 1000g (1 kg) of meat

Instructions

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.