Dehydrator Pork and Beef Kabanossi
Pork and beef kabanossi deliver a richer flavor and a dense protein snack with moderate fat. Smoked paprika, chili, and nutmeg make the aroma meaty, smoky, and clearly spiced.
Cut pork (500 g) and beef (500 g), trimming excess fat and membranes. Freeze for about 40 minutes until very cold and grind through a fine plate.
Add table salt (10 g), nitrite salt (10 g), paprika (3 g), smoked paprika (2 g), chili pepper (1 g), nutmeg (1 g), and black pepper to taste. Mix for 8-10 minutes until sticky and dense.
Cover and refrigerate the mince for 24 hours. Mix several times during curing.
Pack the mince tightly into a sausage stuffer and pipe thin sticks onto silicone dehydrator mats.
Dry for 2 hours at 70-75 °C and then for about 4.5 hours at 60 °C. For pork and beef, the safety target is at least 71 °C inside; if the dehydrator cannot heat the sticks to this point, first bring them to 71 °C inside in a 90-100 °C oven, then finish drying at 60 °C until firm and elastic.
Cool the sticks, then pack. For refrigerator storage, vacuum sealing is best; freeze for longer storage.
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