Cabanossi
Cabanossi
- Beef Trim: 10 kg / 22 lb
- Salt: 136 g / 9.5 tbsp
- Curing Salt: 20 g / 2 tsp
- Black Pepper: 20 g / 4 tsp
- Garlic Powder: 20 g / 4 tsp
- Sugar: 32 g / 6 tsp
- Coriander: 10 g / 2 tsp
- 250 ml Medium Cream Sherry (Optional)
Method:
- Grind 6 mm, stuff 18-22 mm, smoke at 45-50°C / 113-122°F for 2 hours, dry at 18-30°C / 64-86°F, 40-55% RH for 3-5 days.
Pro Tip: Use oak or applewood for smoke, add depth of flavor.
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