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
Units
Scale
- 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.