Cabanossi
Cabanossi is a smoked, lightly dried cured sausage with Central European roots, somewhat softer than kabanos, and distinguished by its mild smoky aroma and subtle seasoning. The sausage is traditionally smoked with beech and lightly dried afterward. It is suitable for direct consumption as well as as an ingredient in dishes.
Ingredients(for 1 kg)
Instructions
Preparation
20 min. + 8 hrs. restGrind pork (70% shoulder, 30% back fat) through a 4-6 mm plate. Evenly work in curing salt and all spices. Cover and mature at 4 °C for 8 hours.
Stuffing and Drying
1 hr.Fill mixture firmly into sheep casings (24-26 mm) and twist into strands of approx. 25 cm. Dry at room temperature for 1 hour until the surface is no longer tacky.
Smoking
3-5 hrs.Gradually increase smoker temperature from 55 °C to 75 °C. Smoke with beech wood for 3-5 hours to a golden brown until a core temperature of 68-72 °C is reached.
Post-Drying
4-8 hrs.After smoking, post-dry cabanossi at 15-18 °C and 75% humidity for 4-8 hours. A weight loss of 15-20% is ideal for the characteristic slightly firm texture.
Cooling and Storage
2 hrs.Allow cabanossi to cool completely to room temperature. Vacuum-sealed in the refrigerator for up to 3 weeks, at room temperature for up to 1 week.
Pro Tip
A blend of 70% pork shoulder and 30% back fat ensures ideal juiciness – too lean a meat results in an overly dry, crumbly texture after smoking.
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