Bulgarian Lukanka
- DiggingDogFarm
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- Location: USA
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.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?
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.
- resistbody
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- Location: Bulgaria
- Butterbean
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