Polish Kabanos
Kabanos is a traditional Polish dry-cured sausage made from finely ground pork, thin and long in shape, with an intense aroma from cold smoking. It is one of the most iconic Polish meat specialties.
Ingredients(for 1 kg)
Instructions
Preparation
30 MinutenCut pork shoulder and belly into grinder-friendly pieces (approx. 3x3 cm). Chill meat and fat down to 2°C. Weigh and prepare all spices.
Grinding and Mixing
20 MinutenGrind meat first through the 5 mm plate. Add all spices and curing salt, knead vigorously for 8-10 minutes until the mass binds and becomes sticky. Then regrind through the 3 mm plate. Mass must not exceed 10°C.
Curing
24 StundenCover the sausage mass and let it cure in the refrigerator at 4°C for 24 hours. The mass should develop an even deep red color.
Stuffing
30 Minuten plus 12 Stunden TrocknungSoak sheep casings and pull onto the stuffing tube (10 mm). Fill the casings without air pockets and twist or tie into 60 cm long links. Form pairs. Let dry overnight in the refrigerator at 4°C.
Smoking
6-8 StundenPre-dry sausages at room temperature for 2 hours until the surface is dry. Then cold smoke at max. 25°C for 4-6 hours using alder or beech until a golden-brown color is achieved.
Maturation and Drying
7-10 TageHang Kabanos at 12-15°C and 70-75% relative humidity for at least 7 days. Check daily. Target weight loss is 30-35%. The surface should feel wrinkled and firm.
Pro Tip
After smoking, Kabanos must mature for at least 7 days at 12-15°C and 75% relative humidity to develop the typical wrinkled, dry surface and intense flavor. Weight loss should be 30-35%.
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