Homemade pork and beef kabanos
Kids and adults alike love them. They are served both as a breakfast side and as a party snack. They’re a source of nutrients that will easily take the edge off your hunger. Kabanos—the sausages in question—are something you can make yourself. Be sure to try!
Notes
Cut the meat into approx. 5 cm cubes, rub it well with salt and saltpetre, and dry-cure for 12–24 hours at a temperature of 5-8℃. After this time, grind the lean meat through a plate with 12 mm holes, and the fattier pieces through a finer plate with 8 mm holes.
Grind the beef twice through the smallest plate and knead well with cold water until a white protein bind forms. Combine the ground meats, season with the dedicated herb and spice mix for kabanos, and knead thoroughly until it starts releasing from your hands on its own. Half an hour earlier, prepare the sheep casings—rinse them thoroughly and leave in lukewarm water (up to 30℃). Stuff the casings, then hang them for 1–2 hours on a sausage rack in a well-ventilated area to dry. When the kabanos feel completely dry to the touch, smoke them for 2 hours at 40-50℃. Use cherry wood chips for smoking. Then finish by baking the kabanos (without chips) at up to 75℃ for 30 minutes.
You can leave the kabanos for a few days to dry further, and then vacuum-pack them to extend their shelf life.
