Kulenova seka (Slavonian salami)

Kulenova seka (Slavonian salami)


Makes 10 kg of stuffing:

  • 9 kg of pork meat (loin and leg)
  • 1 kg of fresh bacon
  • 20 to 25 dg of table salt (200-250g of table salt)
  • 50 g of sweet ground peppers
  • 100 g of hot ground peppers
  • 5 garlic cloves
  • approximately 6 pork rectums

Quantities should be adjusted according to taste.

Mince meat and bacon in a meat grinder and add ground spices; extra hot peppers can be added for a hotter 'Kulenova seka'. Leave the meat to settle.
Prior to stuffing, the salted casings should be soaked in tepid water, onion and garlic for about two hours and then rinsed.
Prior to smoking. 'Kulenova seka' should be left for at least four hours in a dry and airy place to let the surface of the casing dry.