Method
4 steps
01
Mix the ground chicken meat with salt, granulated garlic, sweet paprika, smoked paprika, and lukewarm water until well combined.
02
Transfer the mixture to a piping bag and cut the tip to your desired thickness.
03
Line a baking sheet with parchment paper and pipe out strips of the meat mixture, about 20-25 cm long.
04
Set the oven to 70°C (160°F) with the convection setting and dry the kabanos for about 2 hours. Note: thicker sticks will require more drying time.
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