Polish Kabana Seasoning

Description

Our premium quality Kabana / Cabanossi seasoning is a an take on a polish classic – you’ll love it! 

One pack makes 5kg.

Directions for use: Use 2kg lean pork, 3kg semi-fat pork. Mince near frozen meat through a 6-8mm plate. Mix 5kg ground pork with Kabana Seasoning and 10g of Misty Gully Cure #1 (sold separately). Fill size 28 hog casings / size 30 collagen casings. Refrigerate for 24 hours. Apply smoke at 50-60c for 60 minutes. Increase temp to 90c until sausages reach an internal temp of 68c. Let sausages bloom in an ice bath then either refrigerate and eat or hang for 7 days at 12-18c (75-90% humidity) for a firmer semi-dried sausage.

Store in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, pepper, garlic, spices.