Kabanos
Kabanos are slender, highly dried Polish raw sausages with an intense smoky aroma and the characteristic flavor of caraway and black pepper. Their high drying level makes them shelf-stable at room temperature for a long time. The snappy texture and intense aroma make them a classic snack.
Ingredients(for 1 kg)
Instructions
Preparation and Curing
12 hrs.Grind pork (85% shoulder, 15% back fat) through a 3 mm plate. Thoroughly work in curing salt and all spices. Cover and mature in the refrigerator at 4 °C for 12 hours.
Stuffing
30 min.Firmly fill mixture into sheep casings (20-22 mm), form long strands (approx. 60 cm) and fold them into double strands. Remove any air with a sausage pricker if needed.
Smoking and Cooking
4-6 hrs.Gradually increase smoker temperature from 50 °C to 70 °C. Smoke heavily with beech and alder until a core temperature of 68-72 °C is reached and the casing is dark brown.
Drying
24-48 hrs.Dry kabanos at 15-18 °C and 70-75% humidity for 24-48 hours. Weight loss should be approximately 30%. The sticks should feel dry and snap slightly when bent.
Pro Tip
Kabanos should dry for at least 24 hours at 15-18 °C and 70-75% humidity after smoking until weight has reduced by approximately 30% – this guarantees the characteristic snappy texture.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.