Cabanossi- Crown National- Dry Wors- African meat products

[CBH Australia]

I have a little experience making some preserved meat smallgoods and have purchased some South African Crown Cabanossi mix.
Anyone hear using it? do you dry yours or are you smoking and cooking it?
I hope to put this together tomorrow as I have some Mettwurst to smoke/cook.

I'm happy to read and learn about what members are doing as far as making Biltong or dried sausage varieties of traditional African sausage etc.

I think some Kangaroo meat might make its way into some Biltong before long.

 

[Philip Glass]

Just keep in mind that African dried sausage is made from beef, lamb, or game meats and not pork. No one in America can get their head wrapped around a sausage that is not cooked because their perspective on sausage is only pork or pork fat added to game meats.
Another point to consider is that dry aging any meat for a week in a cooler will kill all bacteria.

 

[CBH Australia]

Update.

I made up some Cabana today using pork and beef because that was the plan.

Taking in what @Philip Glass said I also made some on straight Beef with the same seasoning to dry it with my Biltong.

I also had a small length of the same that I put it to hot smoke with the others. Big mistake. It came out really well. While the Cabana is good the straight Beef one is a little more smoky and tastes even better. Kicking myself now.

Just got off the phone with @Bob Nelson 35Whelen we spoke about Jerky vs Biltong and short story is I'm trying to make the traditional style African biltong that is air dried over time not so much cooked in a dehydrator. My wife does the Jerky that way.

Keen to hear from some Africans or amateur meat curer's.

 

[Bob Nelson 35Whelen]

Update.

I made up some Cabana today using pork and beef because that was the plan.

Taking in what @Philip Glass said I also made some on straight Beef with the same seasoning to dry it with my Biltong.

I also had a small length of the same that I put it to hot smoke with the others. Big mistake. It came out really well. While the Cabana is good the straight Beef one is a little more smoky and tastes even better. Kicking myself now.

Just got off the phone with @Bob Nelson 35Whelen we spoke about Jerky vs Biltong and short story is I'm trying to make the traditional style African biltong that is air dried over time not so much cooked in a dehydrator. My wife does the Jerky that way.

Keen to hear from some Africans or amateur meat curer's.

@CBH Australia
Chris I do my Jerkey/ Biltong in a food dehydrator at 40 degrees celcieus for quite a few hours. I also marinade it for 3 days but it don't use a dry rub. Bloody beautiful when done with venison or kangaroo.
Bob