Mince meat and bacon in a meat grinder and add ground spices; extra hot peppers can be added for extra spice. After the meat and spices are well blended, let the ingredients stand for approximately 2 hours. Then stuff the pork blind gut.
Before stuffing, soak the salted bungs in tepid water with the onion and garlic for about two hours, and rinse. Prior to smoking, it is very important to leave the stuffed 'Kulen' in a cool and airy place for approximately 4 to 5 hours to allow the surface of the casing to dry.