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.