I did a search and came up with nothing on the forum, so I figured I would post a question and see if there is anyone on the forum who has any experience with making it.
A friend of mine is Serbian and he had been telling me how much he enjoys kulen, and even being from an old world sausage making family, I had never heard of it. So, we are making it today.
I'm using this recipe but not fermenting it (this time). Instead of 2 tbsp of each of the paprikas, I'm doing 2 of the smoked and 4 of the half sharp (hot).
So, has anyone ever made Kulen?
Here's what it looked like after stuffing in hog middles. Its in the smoker now. I also stuffed some in 30 mm casing just to test it.