2.0kg Venison 500g Pork Back Fat (20%) 147g Cabana/Kransky Premix 368ml Ice-Cold Water Sweet Chilli Sauce – to taste 250g Finely Cut Cheese 30mm Kabana Collagen Casings

Step 1
Mince the venison and pork back fat through a 10mm plate.

Step 2
Mix the minced meat with the Cabana/Kransky Premix, ice-cold water, and a generous dollop of sweet chilli sauce. Continue mixing until the mixture becomes tacky and sticks to your hands.

Step 3
Mince the mixture again through a 6mm plate.

Step 4
Fold through the finely cut cheese until evenly distributed.

Step 5
Load the mixture into your sausage stuffer. Slide the 30mm collagen casing onto the nozzle, tie a knot in the end, and stuff the mixture firmly into the casing. Leave just enough room to bend the kabana to your desired lengths. Tie off the end and twist or form into sticks.

Step 6
Smoke at 110°C until the kabana reaches an internal temperature of 68–72°C.

Step 7 (Optional)
Immediately dunk the cooked kabana into ice-cold water to give it a firmer, snappier bite.