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A delicious snack—one that satisfies hunger and also reigns supreme on tables at family and friends’ gatherings—especially outdoors. Kabanos—the sausage we mean here—is a tasty sausage you can prepare in your own backyard smoker! Choose quality—high-quality meat, your favorite aromatic spices, and real smoke from the smoker! Preparing this snack is extremely simple and quick, and the result will surprise any palate!
How to make homemade pork kabanos — a simple recipe
Preparation:
Grind the fatty meat using a fine 2 mm plate. Grind the remaining meat using an 8 mm or 10 mm plate. Add water, saltpetre, and spices to the ground meat (instead of the above, you can use a ready-made herb and spice blend for kabanos).
Mix thoroughly until you get a uniform, well-bound meat mixture. Transfer the prepared meat to a bowl, cover with cling film, and refrigerate for 24 hours.
The next day — 3 hours before stuffing — prepare the sheep casings by soaking them in lukewarm water up to 30°C. Once well soaked, fill them with the meat and leave for a few hours to air-dry.
Smoke the kabanos sausages at 45–55°C for about 3 hours, then raise the smoker temperature to about 80°C (preferably without smoke) for about 30 minutes.
Another option is to remove the kabanos sausages from the smoker and bake them in the oven for 30–40 minutes at 90°C.
Note! Before finishing, break a kabanos to check that it is not still raw inside. If the result meets your expectations, leave all the sausages to cool and enjoy their taste.
