Had some ground pork in the freezer so i did some Kabanosy.
I mixed 3 times in a 72 hour period before stuffing and smoking.
Here is the mixing stages. I will skip a one
This shot is after the 3rd mix.
Mixed by hand before stuffing.
Ready to stuff into sheep casings.
Cover with a damp towel and in the fridge. Next day hang at room temp before smoking.
Smoking on the smoke sticks. Using hickory in the Amznps
Little while later, Smoked kabanosy. Nice day out so i'm blooming outside.
Now put in fridge for couple days before slicing.
Taste is great. Now cut into random lengths and paper bag and fridge before vac sealing.
Thanks for looking