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Homemade Polish Smoked Kabanos Sausage

Smoked Kabanos Sausage is a wonderful delicacy originating in Poland. It's distinctively smoked, dried thin sausage, beautifully seasoned with caraway seeds, which provides a highly desired snack. Made within a week's time, its uniquely thin and twisted shape offers a nostalgic culinary experience.

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Ingredients

number of servings
12
  • 412 lbs of pork shoulder Added to
  • 112 lbs of pork fatback Added to
  • 14 Cup of salt Added to
  • 1 tablespoon of crushed black pepper Added to
  • 2 teaspoons of sugar Added to
  • 2 teaspoons of ground caraway seed Added to
  • 1 teaspoon of garlic powder or minced garlic Added to
  • 14 teaspoon of pink curing salt Added to
  • 14 Cup of cold water Added to
  • 10 feet of thin hog casings Added to
  • Cherry or apple wood chips for smoking Added to
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Directions

60 min.
1. Step

Begin by cutting the pork shoulder and fatback into 1-inch cubes.

2. Step

Mix the pork with salt, black pepper, sugar, ground caraway, garlic, and pink curing salt.

3. Step

Let this mixture refrigerate overnight.

4. Step

The next day, soak and rinse the hog casings in water.

5. Step

Grind the cured meat mixture through the medium hole plate into a mixing bowl set in ice.

6. Step

Add the cold water to the mixture and mix thoroughly until it becomes sticky.

7. Step

Stuff this mixture into the hog casings and twist them into 12-inch links.

8. Step

Let them dry at room temperature for 2-3 hours, then refrigerate them uncovered for 2 days.

9. Step

Cold smoke the sausages at around 86 degrees Fahrenheit for 4 hours.

10. Step

Now increase the smoking temperature to 140 degrees Fahrenheit for another 2-3 hours.

11. Step

Remove from the smoker and let the sausages cool.

12. Step

Store them in the refrigerator for 3-4 days to mature.

13. Step

After this maturing period, the Smoked Kabanos Sausage is ready to be warmed and savored.

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