Meat is cut into small pieces at 100-150 g each, which are then salted and placed in a covered container in a room for 24 hours so that the salt can bind to the water. The meat is placed on an angled surface in order to drain its fluid.
Drained meat grinder to grind with a sharp knife so as not to crease. Beef spread on it placed both types of pork and then diced salo. The mixture is then dusted with salt, black pepper, sugar and spices. Then knead thoroughly for a few minutes and leave it to mature and and get flavored in a cool room for 3 days.
After the intestines have been cut into pieces, they are then soaked in cold water. Next, they are filled with a stuffing, taking care not to allow any air into the envelope. Once filled, the pieces are tied tight and made into twine hooks.
Then the pieces are riddled with needle to remove air fall into the shell, strung on sticks at a distance of 10 cm from each other and hang in a ventilated place to dry. Place them to dry in a room with relative humidity of 75% for 30 to 60 days at 10-12°C. Several times (every other day) rolled the sausages with a wooden rolling pin to drive off the air and give them flat.
After repeatedly pressing sausages placed in produlzhenie 24 hours between 2 boards and weight again and hang to dry. The compression is done 3-4 times at intervals of 5-6 days each time the weight is increased. Best time to prepare home lukanka is late autumn and early winter.
Keep your lukanka salami in a cool, dry, and well-ventilated place. Store them away from sunlight, and in a cupboard or drawer. If possible, keep them wrapped in paper or arranged in a spice box with sifted wood ashes.
