Homemade Sausage Making

Posted: **Sat Dec 13, 2014 00:06**

My lukanka turned out great in every way. I can't stop eating the darned stuff! Slow fermented with Mondostart 2M, dried for 2 months. Our Bulgarian friend and lukanka expert Resistbody will want to hire me!

Posted: **Sat Dec 13, 2014 00:34**

Wow that sure does look excellent.

Posted: **Sat Dec 13, 2014 01:15**

Looks great!

=Martin=

Posted: **Sat Dec 13, 2014 06:00**

Red you nailed it! That is really excellent looking sausage.

Now i am having a hard time picturing prickly pear cactus growing on Vancouver Island. Is that a picture or what?

Cheers,
Jeff

Posted: **Sat Dec 13, 2014 06:09**

Hi Jeff,

That is a prickly pear cactus indeed! Served the lukanka today with some Oregon Pinot Noir at happy hour. Spending time in Green Valley, a geezer community just south of Tucson. Gonna be Christmas among the cacti and mesquite!

Posted: **Sat Dec 13, 2014 13:26**

Chris that does look good.

Did you use Resistbody's recipe ?
You said you smoked them to prevent mold growth...guess that didn't work?
How much did the smoke contribute to the flavor?

Posted: **Sun Dec 14, 2014 20:57**

Bob K wrote: Did you use Resistbody's recipe ?
You said you smoked them to prevent mold growth...guess that didn't work?
How much did the smoke contribute to the flavor?

I didn't use Resistbody's recipe for the traditional Lukanka Panagyurska (which is now registered with the EU with the Protected designation of Origin (PDO). I did not use beef and used some modern additives.

Bulgarian Lukanka

800g class 1 pork (shoulder and loin)
200g hard back fat
25g salt
2g dextrose
5g corn syrup solids
2g. white pepper
2g coarsely ground black pepper
2g cumin
1g summer savory
3g garlic powder
.5g sodium erythorbate
2g Mondostart 2M starter culture (added 1/2 tsp to 3kg)

Meat and fat ground through 6mm plate. Stuffed into 55m beef middles. Fermented for 72 hrs at 22° and 90% humidity. Pressed for 24 hours, cold smoked at 18°C for 8hrs.
Dried for 6 weeks at 12C and 75-85% RH.

After smoking the mould stayed off the lukanka, but then started to grow and I did not wipe it off. It only developed a thin coat. And the flavour of the smoke is there but not heavily pronounced. Maybe next time I will make a regulation Panagyurska, with beef and minus the erythorbate. Very good sausage, everyone likes it.

Posted: **Wed Dec 30, 2015 00:24**

Your products look very good

Next time try not smoking, bit smaller casings and press them.

Posted: **Wed Dec 30, 2015 00:53**

Looks awesome