Kulen Croatian Spicy Smoked Sausage

Cut pork leg and shoulder into rough pieces of approximately 200g. Rub curing salt evenly into the meat. Store covered in a bowl at 4°C for 48 hours. Drain any liquid daily.

Pat the cured meat dry and par-freeze at -5°C for 1 hour. Grind through an 8mm plate. The meat should retain a coarse, chunky texture.

Add sweet paprika, hot paprika, coarsely ground pepper and pressed garlic to the ground meat. Knead intensively by hand until all spices are evenly distributed and the mixture binds well.

Fill the mixture bubble-free and very firmly into pre-soaked pork bung casings. Form compact sausages 25-35 cm in length and tie off ends firmly with strong twine. Pierce any remaining air pockets with a needle.

Hang sausages at 18-20°C with good air circulation for 48 hours until the casing surface is completely dry and slightly firm.

Cold smoke sausages with oak wood for 8-10 hours daily at a maximum of 16°C. Repeat this process over 7-10 days. Allow to air dry between smoking sessions. The sausages should develop a deep mahogany-colored surface.

Cure smoked sausages in a cool room at 10-14°C and 70-80% relative humidity for at least 10-12 weeks. Check weekly and wipe unwanted white mold with salt water or a vinegar-water mixture. Desired noble white mold may be left in place.

After a minimum of 3 months total curing check the Kulen for firmness: it should feel firm, yield slightly, and when cut show a deep red even cross-section with visible texture. Only cut when fully matured.