Smoking Kabanos

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Kabanos is a Polish smoked sausage that is characterized by its long, thin U-shape. Traditionally kabanos is stuffed inside sheep casing, but can also be stuffed in thin collagen casing to have the same characteristic shape.


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2 ½ lbs boar shoulder
10 oz fat (since I picked up a half boar from the butcher there was plenty of fat to use from between the skin and shoulder, but if you just have the trimmed boar shoulder then ask your local butcher for pork fat they should have some)

25g salt
4g sugar
4g black pepper
2g nutmeg
2g caraway
3g Cure #1

1/3c ice water

Sheep casing or 22mm collagen casing


1. Cube fat and meat
2. Combine seasonings and cure and toss meat and fat in it, place in the fridge and let the flavours mingle for 1 hour
3. Finely grind together
4. Mix in 1/3 cup of water with a stand mixer on low speed for 1-2 minutes
5. If you are using sheep casing then soak and rinse your casing before stuffing the sausage, stuff long individual sausages (about 60cm)
6. Using a sterile needle, poke any air holes
7. Dry in the fridge overnight

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8. Tie butchers’ twine onto each end of each sausage and suspend from sausage hooks by folding each sausage in half and smoke for 1 hour at 130°F with Bradley apple bisquettes
9. Raise the temperature of the smoker to 200-225°F and smoke until an internal temperature of 160°F is reached (about 2.5 hours)

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10. Dry the salami again in a cool, dark place (50-60°F) for 3-5 days before eating

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By Lena Clayton