Hey, hey, Fred. Here's my 2 cents...
If you're going to the bother of using a culture, you may as well use good ol' tasty pork! But there is something to be aware of: If you make a 22 millimeter "stick" or smaller, you don`t need a fast culture to dry it out. The sausage is so thin in diameter, it only takes a few days to lose enough moisture to be safe - especially after having been prep-cooked.
(Prep-cooking also stops the growth of bacteria.) Sausages that are thicker in diameter take longer to dry and pathogenic bacteria may develop because of the moisture held by the product. The culture effectively introduces lactic acid producing bacteria to compete with and take over any pathogenic bacteria.
Real kabanosy is stuffed into sheep casings (expensive these days) and sometimes they are larger in diameter, depending upon what a sausagemaker has available. If the kabanosy is much thicker than 22 millimeters, the smoking and cooking times will differ (increase) because the links become "sausage". You may wish to check out the information on page 235 of Stan`s book, "Home Production Of Quality Meats And Sausages"
. Good luck pal. Hope you come up with a real winner!
Yumm. Pork fat is where the flavor is and that spells.... kabanosy! Just can't beat it.
For your reference, our Project B2 Kabanosy recipe is at this link:
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=60
Here`s the recipe for TEN POUNDS!
2.0 kg. (4.4 lbs.) lean pork butt or ham
3.0 kg. (6.6 lbs.) pork trimmings
90 g. salt
12 g. Instacure #1 (U.S.stregth)
10 g. sugar
10 g. (or more) black pepper (fresh, coarsely ground)
3 g. nutmeg
3 g. caraway
Grind the pork and fat through a 3/16" plate. Mix all the ingredients together and develop the proteins - until the mass feels sticky. Extrude rounds or flats through a jerky cannon making sure the sausages feel dry before smoke is applied. Preheat your smoker to 130°F. and use hot smoke for one hour. Gradually raise the smokehouse temp to 170° F. Do not overcook the sausages. Monitor the sausages carefully.
When the meat`s internal temperature reaches 150°, allow them to cool. Dry the sausage a few days in 75-80% humidity while it blooms. The yield will only be about 60% but worth every minute making it.