Follow these guidelines when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Refrigerate Overnight
- The next day dry the sausage out for 1 hour. Begin to apply smoke at 125F for 1 hour. Increase the temp to 157F till the internal temperature of the sausage reaches 150F (20-30 minutes)
- After they finish cooking you can either:
1. Refrigerate and eat
2. Place them in a drying chamber (55f or 13C with a 80% humidity) so that they can dry for 5-7 days - Enjoy
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Knives for processing meat
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Grinders
- Meat Mixers
- Sausage Stuffer
- Smokers
- Bella’s Cold Smoke Generator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
This recipe is from Kabanosy (meatsandsausages.com)
Kabanosy
The Original Meat Stick
How much do you want to make? 1000 grams
Ingredients
- 1000 g fatty pork butt 70/30
- 17 g kosher salt
- 2.5 g insta cure #1
- 2 g black pepper
- 2 g sugar
- 1 g nutmeg
- 1 g caraway
- 100 ml ice cold water
- sheep casings 22mm
Instructions
- Cut the meat/fat into small cubes and place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings. Clean and rehydrate your casings
- Grind your very chilled meat and fat on a fine plate (4.5mm)
- Add all of the seasonings and the water to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link into 12 inch sticks, and prick out any air pockets.
- Let the sausages rest in your refrigerator overnight to allow the cure to work.
Smoking Schedule
- The next morning, start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F (37c) with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smokingNext raise the temperature to 125F (51c) for 1 hour and apply smoke.Raise the temperature to 175F (79c) till the internal temp of the sausage reaches 150F(65.5c)
- Once cooked remove from the smoker, cool down in ice water, and enjoy. Keep in the refrigerator for storage
Optional Drying Stage
- After the kabanosy has finished cooking place the cooled sausages in a drying chamber 55f (13c) with 80% humidity for 5-7 days. After a week of drying these meat sticks can now be stored at room temperature. If any mold accumulates on the meat sticks during the drying period simply wipe down with Vinegar.
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Enjoying all your videos especially the current series for October.
Would you consider doing a short video on the products you use, i.e. casings, starter cultures, seasonings and their self life. I would like to try many of your recipes and processes but don’t want to get ahead of my self and waste much of the ingredients, etc.
Also out of curiosity, when you add new product to the curing chamber how does the new “green” project affect the moisture in the chamber?
Thank you for the excellent work.
Andy
Thank you. I’ll see about putting something together. When green product is added to the chamber (depending on how much) the humidity will rise a little bit. If you have a dehumidifier in the chamber though it will keep it in check..
Is it possible to do the drying stage and refrigerator with wraps? I live in an apartment and don’t have any place where I can achieve the temperature and humidity required.
Also could you do a video or a series on how to create shelf stable sausages like snack sticks, landjeager and things like that?
Yes. you could dry these in the refrigerator with the wraps. I’ll see if I can whip up some new videos on shelf stable sausages
I just got though making a batch of Kabanosy. I don’t have a dry curing chamber either, and don’t know how you would go about using wraps successfully on these small sausages. I do have an garage refrigerator and a tempature and humidity monitor. After smoking, cooking, cooling, and drying off the surface moisture after the cold water bath I just put them in the refrigerator on a cookie cooling rack. I found that because the sausage is so moisture rich in the beginning the humidity in the refrigerator was 70% or so and the sausages dried nicely over a few days. I think because these particular sausages are of such a small diameter you don’t need to worry about case hardening where the outside dries out leaving the interior still quite wet. Mine came out perfect.
Thanks for all of your awesome recipes. Kabonosy was one of my favorites growing up,Definitely will be trying that one as well as many more.
Hello, I’m new to your website and I am really enjoying all of your content. I plan on making this recipe and one of your snack stick recipes. with the snack sticks could I do the same drying after the smoking process to make them shelf stable also?
sure, I don’t see why not.
I had thought that Kabanos had garlic in it. Would I be wrong to add some to your recipe, and if so,how much would you recommend.
Garlic would be a tasty addition
Garlic is optional in Kabanosy, but just like the other ingredients only a small amount will work. Kabanosy are not a garlic sausage, so no more than 2g/kg fresh or 1g/kg dried.
G’day Team,
I’m Wayne from Australia. I started up charcuterie 12 months ago as a hobby. I found you guys on YouTube and you have become my Bible. THANK YOU!
Your advice is clear, easy to follow and so very helpful. I’ve used your videos from building a curing chamber to every form of charcuterie. So much to learn and try.
You have become my friend who gives me great advice.
Keep up the good work.
Thats awesome!!!! Thanks
Hi Wayne, I’m also from OZ now living in Phuket. I have watched almost all of Eric’s Videos at least twice or more, they are also my go to Bible for advice and refreshing ideas.
I have been making Charcuteri for over 45 years as a hobby and there is always something to learn, experiment and have fun tats what its all about.
And thank you and the Team for the great content, and easy to watch informative Videos!
Can I used collagen casing instead of sheep casing?
yes
Yes collagen can be used but it simply is not the same. The sausage will not have that snap factor, a different mouth feel and even flavour.
I’m interested in making this recipe, but as I don’t have a digital smoker or a drying chamber, I would have to do some bodging.
I have a little chief smoker that when it’s this cold sits around 100-125f. could I then bake them at 200f or so to reach final temp?
When I make cheese, I used a large Tupperware container with a rack on the bottom placed on a cold windowsill to ripen mold on cheeses like brie and camembert. would that create the sort of conditions I need for drying?
I have wanted to make a chamber for a long time but just don’t have the space yet. Awesome video, thank you
I am new to Charcuterie and am interested in trying this recipe. Question, when you mention Caraway in the recipe, are you referring to seed or ground?
ground