How to make real Cabanossi | Kabanos | Kabana | Polish dried and cured sausages | Kabanosy скачать в хорошем качестве

How to make real Cabanossi | Kabanos | Kabana | Polish dried and cured sausages | Kabanosy

Cabanossi, or Kabanos or kabana, is a long, thin, dry sausage usually made of pork originating in Poland. A savory dried meat stick, deliciously smokey with top notes of garlic, white pepper, and a hint of caraway. Delicious and very addictive! Recipe ∙ 4kg Pork shoulder meat ∙ 450 grams of Pork back fat ∙ 112 grams Sea salt ∙ 50 grams sugar ∙ 10 grams White pepper ∙ 7 grams black pepper ∙ 7 grams Nutmeg ∙ 7 grams Caraway seeds ∙ 15 grams Garlic flakes ∙ 15 grams Onion powder ∙ 1L ice water ∙ 22-24 Natural sheep casings ∙ Beechwood chips Grind once through a 6mm plate. Smoke for about 2 hours @ 100°C until the sausages reach an internal temp of 70°C At this point, the sausages are fully cooked and you can enjoy them. For best flavor development hang below 20°C for 2-3 days. Enjoy!☺ You can find us here: Facebook Page: https://www.facebook.com/Wolkberg-Art... Instagram:   / wolkbergartisans