Kabanosy
Celebrate Sausage S02E16 — the original Polish meat stick, a thin fatty pork sausage that is smoked and optionally dried. From twoguysandacooler.com. Prep time 1 day 30 minutes; cook time 6 hours. Casings: sheep 22mm.
⏱️ Prep: 1 min🍳 Cook: 6 min
Ingredients
| 500 g | fatty pork butt (70/30) |
| 8.5 g | kosher salt |
| 1.25 g | Insta Cure #1 |
| 1 g | black pepper |
| 1 g | sugar |
| 0.5 g | nutmeg |
| 0.5 g | caraway |
| 50 ml | ice cold water |
| — | sheep casings (22mm) |
Instructions
- Cut the meat and fat into small cubes and place in the freezer for an hour, or until the temperature reaches 32–34°F (0–1°C).
- Prepare all your seasonings. Clean and rehydrate your casings.
- Grind your very chilled meat and fat on a fine plate (4.5mm).
- Add all the seasonings and the water to the minced meat, then mix until it becomes very tacky — a small handful should stick to your hand held upside down.
- Stuff the mince into the casings, link into 12-inch sticks, and prick out any air pockets.
- Let the sausages rest in the refrigerator overnight to allow the cure to work.
- Smoking schedule: the next morning, dry the sausages and bring them to room temperature. Set the smoker to 100°F (37°C) with the door slightly open for 1 hour to dry the sausage and ready it for smoking.
- Raise the temperature to 125°F (51°C) for 1 hour and apply smoke.
- Raise the temperature to 175°F (79°C) until the internal temperature of the sausage reaches 150°F (65.5°C).
- Once cooked, remove from the smoker, cool down in ice water and enjoy. Keep in the refrigerator for storage.
- Optional drying stage: place the cooled sausages in a drying chamber at 55°F (13°C) with 80% humidity for 5–7 days. After a week of drying these meat sticks can be stored at room temperature. If mold accumulates during drying, simply wipe down with vinegar.