Kabana

Also alleged Cabanossi, these smoked sausages are actual accepted in Australia and New Zealand. They are actual agnate to Brightness Kabanosy.

MeatsMetricUS
Pork, lean400 g0.88 lb
Pork, semi-fat600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Instructions
  1. Grind angular pork through 3/8” (8 mm) bowl and semi-fat pork through 1/4” (5 mm) grinder plate.
  2. Mix arena pork with all capacity until sticky.
  3. Stuff into 24-26 mm sheep casings, basic 60-70 cm (23-27”) links. Leave sausage links in a connected coil.
  4. Hold for 30-60 account at allowance temperature. This footfall allows sodium nitrite to advance stronger color.
  5. Apply smoke at 50-60º C (122-140º F) for 60 minutes. Access the temperature to 80-90º C (176-190º F) and broil the sausages for 30 account until the meat alcove a temperature of 154-160º F (68-71º C) inside.
  6. Total smoker and baking time about 90 min. Battery with algid water, abstracted into links and accumulate refrigerated.
Notes
If kept at 12-18 °C (53-64 °F), 75% clamminess the sausages will accumulate on dehydration acceptable semi-dry and again dry sausage sticks. They will additionally dry out in refrigerator.
Beef is generally added what introduces a brownish cast to the sausages. Abacus garlic is common, too.

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