Kabanos

• 1 kg pork shoulder
• 200 g beef fat
• 20 g salt
• 5 g black pepper
• 2 g garlic powder
• 2 g coriander
• 1 m hog casings
• 1 g smoked paprika

Method

1. 1

   In a large bowl, combine the minced pork shoulder and diced beef fat.

2. 2

   Add salt, black pepper, garlic powder, ground coriander, and smoked paprika to the meat mixture. Mix well until evenly combined.

3. 3

   Rinse the soaked hog casings thoroughly and prepare them for stuffing.

4. 4

   Stuff the casings with the meat mixture using a sausage stuffer. Twist the sausages into links approximately 30 cm long.

5. 5

   Tie the ends of the sausages securely and prick them with a needle to release air bubbles.

6. 6

   Hang the sausages in a cool, dry place for about 24 hours to dry slightly.

7. 7

   Preheat your smoker or grill to a low temperature and smoke the sausages for about 90 minutes until they reach an internal temperature of 70°C (160°F).

8. 8

   Let the kabanos cool before slicing and serving. Enjoy as a snack or with bread.