No Fuss Dried Kabanos Sausage Recipe
Learn how to make delicious No Fuss Dried Kabanos Sausage Recipe at home using pork. This easy, homemade snack is a favorite in our kitchen.
No Fuss Dried Kabanos Sausage Recipe
This homemade dried kabanos sausage recipe is a favorite in our house, made with pork. It’s full of rich, savory flavor and perfect for snacking or sharing. It’s surprisingly easy to make, and the results are seriously addictive. Using a Dehydrator for at least 15 hours to dry. If you love classic deli style meats, this one’s a must try! It does take some time to marinate, with spices, and the drying time. In this recipe, we’ll show you how to make flavorful, cured meat sticks right in your kitchen. A meat snack or appetizer for all. No casings or fancy equipment needed. It’s simple, safe, and totally doable at home.
FAQ’s
What is dry kabanos?
A dry kabanos is a long thin dry sausage usually made from pork. These dried kabanos sausages are dehydrated and do not contain a casing. Perfect for meat snacks sticks or appetizers, and will suite a charcuterie boards. Suitable for on the go protein snacks, or healthy school lunches.
Can you eat kabana sausage raw?
Kabana sausage is dried and stored in the fridge, eaten chilled in bite size pieces for snacks or used on a charcuterie boards for snacks or appetizers. most cured meats are sage to eat without cooking. Therefor is not a raw meat.
Does kabanos need to be cooked?
Dried kabanos sausages are made with pork, and spices. They are dried in a dehydrator therefore not needed to be cooked. It is a slow drying method.
Ingredients for Dried Kabanos Sausage Recipe
- ground pork
- nitrite salt
- black pepper
- grated nutmeg
- smoked paprika
- turmeric
- ground coriander
How To make No Fuss Dried Kabanos Sausage Recipe
Homemade salami is a delicious treat that combines craft, patience and a few rules. In our recipe, we will show you how to make delicious cured sausage without using casings and complicated equipment. You will be able to create flavorful meat sticks right in your kitchen – safely, conveniently and easily.
One of the main ingredients in this recipe is nitrite salt (seltzer salt, Prague Powder #1). It is vital when curing meat without heat treatment: it prevents the development of dangerous bacteria, preserves the pink color and enhances the flavor. Do not neglect this component – it guarantees safety and the best result. Use the exact amount specified in the recipe and do not replace it with regular salt.
- Place the ground pork in a bowl. Add the spices and nitrite salt. Stir the ground pork with clean hands until the mixture is thick. Cover the bowl with plastic wrap and refrigerate for 24 hours to mature. Stir the meat mixture halfway through. After 24 hours, the meat will be firm and elastic.
- If the meat is very thick, add 2-3 tablespoons of water or brandy. Place the meat mixture in a pastry bag and tie off the loose end. 3. Cut the tip of a pastry bag about 1/3 inch. Pipe the sausage on a baking rack in a dehydrator, spaced apart. We made 2 racks.
- Dry the salami on two racks at 130°F for about 8 hours. Take a break for 2 hours. Switch the baking sheets and continue drying for another 7 hours.
- Slice the salami thinly and serve with crackers, hard cheese, olives or grapes. Perfect with a glass of dry red wine or strong espresso.
Happy Salami Day – may you always have something truly homemade on your table!
Alternative additives and spices
- The rest of the additives can be varied. Spices can be adapted to taste, add brandy, garlic, dried herbs, a little sugar or smoked paprika. Everything is in your hands! This recipe is a great basis for experimentation.
What other meats can be used for dried sausages?
- besides pork
- beef, venison, lamb
- poultry, chicken or turkey
- It is common to combine meats, such as venison or turkey with pork. This gives it a better flavor and texture.
Recommendations
(click the highlighted heading for the recipe)
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- Easy Bacon Wrapped Smokies
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No Fuss Dried Kabanos Sausage Recipe
Learn how to make delicious No fuss dried kabanos sausage recipe at home using pork. This easy, homemade snack is a favorite in our kitchen.
- Prep Time: 24 hrs mature meat, 15 min prep.
- Cook Time: 15 hrs drying time
- Total Time: 1 day 15 hrs, 15 min.
- Yield: 1 lb
- Category: snacks, meat snacks
Ingredients
- 1 pound of ground pork
- 2 teaspoons of nitrite salt
- 1/3 spoon of ground black pepper
- 1/3 teaspoon of nutmeg
- 1 1/3 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1 teaspoon of coriander
Instructions
- Place the ground pork in a bowl. Add the spices and the nitrite salt. Mix and stir the ground pork with clean hands until the mixture is thick. Cover the bowl with plastic or cling wrap and refrigerate for 24 hours to mature. Stir the meat mixture halfway through. After 24 hours the meat will be firm and elastic.
- If the meat if very thick add 2-3 tablespoons water or brandy. place the meat mixture in a pastry bag and tie off the loose end.
- Cut the tip of the pastry bug about 1/3 inch. Pipe the sausage meat on a baking rack of a dehydrator, spaced apart. We made two racks.
- Dry the salami sausage on the two racks at 130 deg. F for 8 hours. Take a two hour break. Then switch the racks and dehydrate for a further 7 hours.
- Slice the dried salami stick thinly and serve with crackers, hard cheese, grapes or olives.
- Perfect with a glass of dry red wine or a cup of strong espresso coffee.
