Луканка - болгарская сыровяленая колбаса с пикантным вкусом

To prepare dry-cured sausage "Lukanka" you will need: • Pork (shoulder) - 900 gr • Beef (lean) - 400 gr • Bacon (smoked) - 100 gr (optional) • Red wine (dry) - 30 ml • Nitrite salt - 30 gr • Paprika - 1 tsp. • Black pepper (ground) - 0.5 tsp. • Garlic (dry) - 1 tsp. • Fenugreek - 0.5 tsp. • Thyme - 0.5 tsp. • Sugar - 1 tsp. • Zira - 0.5 tsp. • Shell (pork intestine) - 2-4 m Steps for making dry-cured Lukanka at home: 1. Grind meat and bacon in a meat grinder using a grate with holes with a diameter of 5-8 mm 2. Add all the spices and wine to the mince 3. Thoroughly mix the minced meat with spices (for 10-15 minutes) 4. Prepare the casing: soak the pork intestine in cold water, and then rinse under cold running water 5. Pull the shell onto a special nozzle 6. Install the attachment on the meat grinder 7. Fill the casing with minced meat, forming sausages of suitable length - do not stuff the sausages tightly 8. If small air bubbles are observed in the sausages, pierce them with a needle 9. Send the formed sausage semi-finished products to the refrigerator for 5-6 days 10. Roll the Lukanka blanks that have rested in the refrigerator with a rolling pin, giving the sausage a flattened appearance 11. Dried Lukanka for 5-6 days in a well-ventilated room at a temperature of 8-10 degrees - once a day remove the sausage and roll it with a rolling pin 12. After 5-6 days, hang all the sausages in a well-ventilated room, where Lukanka will dry for another 10-15 days at a temperature of 8-10 degrees 13. Lukanka is considered ready if the weight loss is 30-45%