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
[h3]Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.[/h3]
(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!
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
[h3]Hi Mountain Home Sausage Kits. one pack does 24 lbs so I added half. I'm not sure if its # 1 or # 2.[/h3]
(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!
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