Kabanosy, Polish Smoked Meat Sticks Recipe

How to make it

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• 1. Have your butcher trim any unwanted bits from the outside of meat. I like a fair bit of fat for flavor.
• 2. Have him grind the meat and pork fat using a fine grinding plate.
• 3. Take this home and add the sausage seasonings and salts to the meat and blend by hand or use a meat mixer, dough hooks, etc. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat, 2 or 3 minutes.
• 4. Put in the fridge for 12 – 24 hrs.
• 5. Using a stand mixer, or your (very clean) hands, add the ice water to the sausage mix and mix the meat and fat — use the lowest setting on a stand mixer, about 1 to 2 minutes. Again, put the meat in the fridge while you clean up.
• 6. Flush about 20 ft. (6M.) of sheep casings with warm water and set aside or use 19mm collagen casing.
• 7. Put the meat mixture in your sausage stuffer and stuff into the casings. Remember that sheep casings are weaker than hog casings, so you do not want to overstuff them. As you are stuffing, fill up a link about 12 inches long, leaving plenty of extra casing on either end. Continue to make these long links until you’ve used all the meat.
• 8. Use a sterilized needle to pierce the casings wherever there are large air pockets. Gently squeeze the meat in the casings to tighten.
• 9. Hang the links to dry in a cool place for several hours, depending on how warm it is. If the temperature is 70°F or above, hang for only an hour. See Photo
• 10. Move the links to a smoker and smoke until the interior of the meat hits 150° — keep your smoker cool enough so that this takes about 4 hours See Photo. You want the links to get lots of smoke time. If you don’t have a smoker you can add some liquid smoke to the meat mix and do this in the oven at 2000 F. Not as good but will work.
• 11. Let the links cool, then move to a place to hang them. Ideally this place is between 40 F and 60 F (4 – 15 C) and dark, yes, the fridge will work. Hang the links for 3 to 5 days to let them dry out a bit. They are now reasonably shelf stable, but I wrap them and keep them in the fridge. If for some reason you plan on keeping them more than a month or so, wrap tightly (or vacuum seal) and freeze.
• This is one of the best snack foods I know of. A bit of work but, considering what you pay for jerky these days, a bargain.

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