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Bulgarian Deer Lukanka (dried)

post #1 of 17
Thread Starter 

Black Pepper - 4 grams per kilo

Cumin - 6 grams per kilo

Salt - 21 grams per kilo

Brown Sugar - 2 grams per kilo

Chubreetsa (Summer Savory) - 1 gram per kilo

Paprika - 1 gram per kilo

Crushed Red Pepper Flakes - 1/2 gram per kilo

 

 

Oversite on my part. I made 12 lbs of sausage and added 1/2 of a packet of sausage cure. This is the sausage cure from the

Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.

 

(use the "google converter" to get your amounts in pounds & ounces)

 

Premix all the spices according to the amount of sausage you will make.

 

I use 30% pork fat and 70% deer meat.

 

I coarse grind my deer meat adding a chunk of pork fat for every 3 to 4 pieces adding the fat evenly though out the grind. Coarse grind the meat only once. In a large cooler mix the appropriate amount of spice mix to the ground meat/fat and thoroughly hand mix or use a meet mixer if you got one. I use the large sausage stuffing tube that came with my Cabela's meat grinder. Knot the end of your natural pig casing and stuff the seasoned meat to the desired sausage lengths then knot the other end. I use 10" pieces of hemp twine and tie the ends of each sausage together. Hang the sausages in a cold dry place. Once per day, lay the Lukanka on a clean dry cutting board and roll them flat using a rolling pin. Don't apply too much pressure the first few days as not to split the casings open. As the Luknaka dries, the color darkens and the sausage gets harder and harder. Continue to roll them flat once per day until the hardness of the sausage holds itself stiff, then let them finish drying to the desired hardness. I prefer hard Lukanka which takes about 3 weeks to a month depending on the humidity and temperature.

 

This is my wife's aunt's recipe from Bulgaria.We've been making it ourselves for 4 years now. Winter seems to be the best time to make it because the air is dryer and cooler and that's what this traditional Bulgarian Lukanka calls for.

 

Have fun & Enjoy!

sausage.gif

 

 

 

1000

post #2 of 17

DJLemme, morning and welcome to the forum...  Glad you stopped in and are sharing your recipe.....  

I did not notice the use of cure# 1 or 2 in your sausage...   Did you forget to mention it ??....    

On this forum, our primary concern is food safety for our members.....   Dave 

post #3 of 17

icon_eek.gif

post #4 of 17

sausage.gif

post #5 of 17
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

DJLemme, morning and welcome to the forum...  Glad you stopped in and are sharing your recipe.....  

I did not notice the use of cure# 1 or 2 in your sausage...   Did you forget to mention it ??....    

On this forum, our primary concern is food safety for our members.....   Dave 


Hey Dave. Oversite on my part. I made 12 lbs of sausage and added 1/2 of a packet of sausage cure. This is the sausage cure from the

Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.

 

post #6 of 17
Quote:
Originally Posted by DJLemme View Post


Hey Dave. Oversite on my part. I made 12 lbs of sausage and added 1/2 of a packet of sausage cure. This is the sausage cure from the

Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.

 


HM cure is #1

post #7 of 17

DJ, evening.... thank you for correcting that detail.... I would not want our newer members thinking it was OK to make "room temp" sausage without cure.... or refer sausage either for that matter.....     thumb1.gif ....  Dave

post #8 of 17

I gotta do this....

post #9 of 17

I ain't going to lie...that sounds nasty. Interesting...but nasty. LOL

post #10 of 17
Thread Starter 
Quote:
Originally Posted by Sirhuntsalot View Post

I ain't going to lie...that sounds nasty. Interesting...but nasty. LOL


icon_lol.gif LMFAO!!! Yes I said the same damn thing. We went to visit my wife's aunt about 5 years ago and she was making a batch and hanging em up ... I thought "there is No F***ing way I'm eating that!" Then about a month later she came to visit and she brought some with her. Between my wife, her cousin, and her aunt, I didn't hear the end of it until I finally tried a piece. I ate about a pound of it. Its phenomenal , with just the right amount of salt, spice and herbs. There is something about the chubreetsa, cumin, and paprika mix that really makes this amazing. It is traditionally made with pork and I've had it made with just pork, 50/50 deer pork meat, and just deer with pork fat. The seasoning mix is quite strong and robust and the curing process allows all those flavors to combine, mellow, and even out. Give it a try! 

 

post #11 of 17

Well, it looks excellent, but different.

 

Nothing wrong with that so long as it's manufactured safely.

 

 Could probably never be done in Houston due to being too warm, but the idea is really appealing.

 

Good job!!!36.gif

post #12 of 17

It will probably be around Jan. or Feb. before I can make it myself...so I will have to make plenty...I like unconventional ways of doing things..

post #13 of 17
Thread Starter 

For those of you that would like to try a sample without making a batch, try Malicho's. We've tried theirs and its the closest to the traditional Bulgarian homemade Lukanka. Here's the link:  

 

http://www.malincho.com/p-6307-lukanka-malincho-long-112-lbs.aspx

post #14 of 17

Looks great, now if only I could get a deer to walk in front of my Jeep. 

post #15 of 17
hi, thanks for the great recipe. What temperature is ideal for air drying. I am in Nebraska and my garage temperature in the winter is usually around 40-45 degrees.
post #16 of 17
Quote:
Originally Posted by eyespike1 View Post

hi, thanks for the great recipe. What temperature is ideal for air drying. I am in Nebraska and my garage temperature in the winter is usually around 40-45 degrees.

This is a fairly old post so I will answer for the OP...The OP added Cure #1 from another sausage kit making it safe to dry at 50 to 60°F and 65% Humidity. You must add Cure #1 at a rate of 1 level teaspoon full ( .20 oz or 5.7g by weight) for every 5 Lbs of meat and fat. At 40 to 45°, you are good to dry it but if the Humidity is too low the Casing will get too dry and the interior will stay too moist. No big deal, you can hang in the garage for a day then store in the refer a day for the moisture to move to the outside then repeat to your desired weight loss occurs. Have at it...JJ

post #17 of 17
Chef JimmyJ
Thanks it turned out amazing! In the picture at the top of this post the links look larger than polish sausage size. That is what I used. . Where do I get large size?
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