It's been some time since last time I made Kabanosy... so, having pork butt on sale for $.99 I had no problems with it....
Unfortunately, I didn't make any picks during the preparation process (my bad) but I got a couple with finished product. So.....
Two pork butts were deboned, and cut in approximately 0.7 - 0.8" cubes. Lean portion of butts was separated from fatty meat and fat was separated as well.... Total 3600 g of lean meat, 2400 g of fatty meat and 1200 g of fat. I calculated amount of salt and Cure 1 for each portion of meat, mixed it in and moved all meats into the fridge for 60 hours to cure. After 60 hours of cure I mixed in all spices (per recipe) first - to destitute spices more evenly and then placed all meats in the freezer for one hour. In one hour I grinded lean pork with 10 mm plate and fatty meat with 6 mm plate. I decided to not use port fat at all as fatty portion of meat had enough fat in it. Stuffed in 19mm collagen casing, let stuffed sausages to dry at room temp for45 minutes and in the smoker (without smoke just yet) at 135F for one hour. I was increasing temperature for 10 degrees every one hour till 165F. At 165F I hold my sausage in the smoker for one and a half hour and then I loser temp back to 155f for one more hour. Smoke was introduced at 155F for two hours.... When Kabanosy were ready I let them cool in my garage and then placed then in the fridge to dry a little overnight... Next day I vac pack them them... I used recipe from Stanley Marianski book but I twisted it a little with the amount of spices.
This is my to go recipe now....
Thank you for
Unfortunately, I didn't make any picks during the preparation process (my bad) but I got a couple with finished product. So.....
Two pork butts were deboned, and cut in approximately 0.7 - 0.8" cubes. Lean portion of butts was separated from fatty meat and fat was separated as well.... Total 3600 g of lean meat, 2400 g of fatty meat and 1200 g of fat. I calculated amount of salt and Cure 1 for each portion of meat, mixed it in and moved all meats into the fridge for 60 hours to cure. After 60 hours of cure I mixed in all spices (per recipe) first - to destitute spices more evenly and then placed all meats in the freezer for one hour. In one hour I grinded lean pork with 10 mm plate and fatty meat with 6 mm plate. I decided to not use port fat at all as fatty portion of meat had enough fat in it. Stuffed in 19mm collagen casing, let stuffed sausages to dry at room temp for45 minutes and in the smoker (without smoke just yet) at 135F for one hour. I was increasing temperature for 10 degrees every one hour till 165F. At 165F I hold my sausage in the smoker for one and a half hour and then I loser temp back to 155f for one more hour. Smoke was introduced at 155F for two hours.... When Kabanosy were ready I let them cool in my garage and then placed then in the fridge to dry a little overnight... Next day I vac pack them them... I used recipe from Stanley Marianski book but I twisted it a little with the amount of spices.
This is my to go recipe now....
Thank you for
