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Kulen + duck breasts...

dernektambura

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Kulen:
boston butt grinded meat..
2% salt
1% " Horgosh" Hungarian red paprika
0.5% " Horgosh" Hungarian red hot paprika
1% ground white pepper
1% mashed garlic
0.25% cure #2
rum
 

SmokinAl

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Well it sure looks good to me!
But why didn't you hang it?
Not that it makes a difference, I just don't like the strips on the sausage.
But I'm kinda OCD, so what ever works for you is good with me.
And as I said it sure looks good!!
Al
 

dernektambura

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thanks for reply Al...
this is cold smoking at about 40 F smoker internal temp using smoke generator... at this very low smoker temp, grates wont get hot enough to create dark line marks...
20200208_120609.jpg
 

chef jimmyj

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They sound great. I need to get a Curing Chamber together, one of these days...JJ
 

dernektambura

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Joined Oct 12, 2017
Day 1... 8 hrs cold smoke @ 40F.... back to cold cellar/ ageing chamber for 48 hrs time off @ 6F and 80% RF...
Duck prochiutto smoke is done, I dont wanna smoke to overwhelm succulent duck prochiutto taste....
Kulen ( Chirozzo) 5 x 8 hrs smoking to go...
yes, in pork whole leg, 4 month old ageing in background....
 

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