Kulen + duck breasts...

[dernektambura]

smoking 4 "kulens and 4 duck breasts...
Kulen is eastern europe version very similar to chorizzo sausage...

 

[dernektambura]

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]

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]

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...

 

[jcam222]

Looks and sounds awesome!

 

[gary s]

Looks Good to Me

Gary

 

[chef jimmyj]

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

 

[dernektambura]

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....

 

[dernektambura]

Cold cellar...