used my old recipe (which I shared with all of you ) and spiced up with rum... Talked to friend in Germany and he use rum to spice up "kulen" ... kulen or kulin is sausage entirely made from ham....freshly made sausages just hanging there now for next 36hrs and then they go on cold smoke for 10 days and back to cellar for 45 days air dry cure....will post mid and final results .
Spiced, and tumbled ground pork mix
36 hrs resting in cold cellar at 4 deg C
UPDATE:
After 36 hrs drying in cold cellar, sausages transferred to smoke chamber... confortable weather at minus 5 deg C.....fired up my smoke generator and generated heat from smoker shoul bring temp inside smoker to plus 8 deg C.....since this is the new sausage recipe testing I decided to use apple wood... originally smoking should last for 10days at 3 hrs/day but I will cut down to 5 days at 4 - 5 hrs/day... wife got in the way by getting last minute deal for dominican vacation.....
UPDATE: Second day smoking..
Early in the morning... outside temp minus 6 deg C... Tomorow they calling for major wind and snow/rain storm here in Southwestern Ontario.. Rain means high humidity, high humidity means not ideal smoking condition...
UPDATE....
Done day two smoking... outside is perfect condition for some wind drying... temp 5 deg C with light to modetate breeze... will let sausages hang there for next couple of hours before freezing temp sets in... after that they go back to cold cellar for the night..
UPDATE:
Update at about half way through drying process.....sausage center is still soft and sausage is very tasty...I can't taste rum in sausage but it is somehow different in good way...
Old fashion midway tasting...
sausage, red onion, tomato and hard boiled egg (sprinkled with olive oil, vinegar, salt and pepper..)...
Tasting goes like this:
Small sips of plum home made moonshine washed down with one or two pieces of sausage, egg, tomato and onion...
Dear God, if heaven is close to charcuterie tasting, please take me.. lol...
Spiced, and tumbled ground pork mix
36 hrs resting in cold cellar at 4 deg C
UPDATE:
After 36 hrs drying in cold cellar, sausages transferred to smoke chamber... confortable weather at minus 5 deg C.....fired up my smoke generator and generated heat from smoker shoul bring temp inside smoker to plus 8 deg C.....since this is the new sausage recipe testing I decided to use apple wood... originally smoking should last for 10days at 3 hrs/day but I will cut down to 5 days at 4 - 5 hrs/day... wife got in the way by getting last minute deal for dominican vacation.....
UPDATE: Second day smoking..
Early in the morning... outside temp minus 6 deg C... Tomorow they calling for major wind and snow/rain storm here in Southwestern Ontario.. Rain means high humidity, high humidity means not ideal smoking condition...
UPDATE....
Done day two smoking... outside is perfect condition for some wind drying... temp 5 deg C with light to modetate breeze... will let sausages hang there for next couple of hours before freezing temp sets in... after that they go back to cold cellar for the night..
UPDATE:
Update at about half way through drying process.....sausage center is still soft and sausage is very tasty...I can't taste rum in sausage but it is somehow different in good way...
Old fashion midway tasting...
sausage, red onion, tomato and hard boiled egg (sprinkled with olive oil, vinegar, salt and pepper..)...
Tasting goes like this:
Small sips of plum home made moonshine washed down with one or two pieces of sausage, egg, tomato and onion...
Dear God, if heaven is close to charcuterie tasting, please take me.. lol...
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