Homemade Polish Smoked Kabanos Sausage

Begin by cutting the pork shoulder and fatback into 1-inch cubes.

Mix the pork with salt, black pepper, sugar, ground caraway, garlic, and pink curing salt.

Let this mixture refrigerate overnight.

The next day, soak and rinse the hog casings in water.

Grind the cured meat mixture through the medium hole plate into a mixing bowl set in ice.

Add the cold water to the mixture and mix thoroughly until it becomes sticky.

Stuff this mixture into the hog casings and twist them into 12-inch links.

Let them dry at room temperature for 2-3 hours, then refrigerate them uncovered for 2 days.

Cold smoke the sausages at around 86 degrees Fahrenheit for 4 hours.

Now increase the smoking temperature to 140 degrees Fahrenheit for another 2-3 hours.

Remove from the smoker and let the sausages cool.

Store them in the refrigerator for 3-4 days to mature.

After this maturing period, the Smoked Kabanos Sausage is ready to be warmed and savored.