Poor kulen
sausage - salami with potatoes
Preparation steps
- Boil the potatoes, cool well and strain or grind finely. Grind meat and bacon and mix with potatoes and milk or white wine. Add the spices (I put less hot peppers, and more sweet than in the recipe) and mix the mixture well, cover and leave in the cold for two days with occasional stirring (2-3 times a day).
- On the third day, fill the intestines, dry them, and smoke for 2-3 days (I smoked for 5 days in a box for 3-4 hours a day).
- After smoking, leave the kulen in an airy place to dry until use. I occasionally turned them to dry evenly.
- According to the recipe, kulen is ready after 2 months for tasting. I started it after 1.5 months and it was already good for consumption, but it is even better after 2 months. To keep it from drying out, I put some in the freezer.
- Smoking the second round of kulen.
- Smoke when smoking in a box.
- Pasta strainer smoker made to smoke faint smoke for as long as possible.
Serving
This kulen - sausage - salami - is fantastic. After the rehearsal, I liked it so much that I immediately made another round of kulen. For the first time, I tried half a mixture for a rehearsal and got three kulen.
