MAKING WILD VENISON KABANA

I’ve been making smallgoods at home for a few years now and, while I’m still learning, here’s the process I’ve refined using quality venison, pork back fat, and a few bits of solid gear that make it all possible.

Gear That Works

You don’t need a commercial setup to get started. I began with a second-hand vertical gas smoker and a budget grinder, and made plenty of great kabana that way. That said, good gear makes the process faster, easier and more enjoyable.

Mincer: I now use the Carnivore Collective #12 Meat Mincer (0.75hp) — a reliable, mid-sized machine that can process up to 250kg an hour.

I double grind: first through a 10mm plate, then through a 6mm. I also mix the venison and pork fat before grinding to help with even distribution. Hot tip: Keep all mincer parts in the freezer before use — it keeps the fat firm and helps maintain a cleaner grind.

Sausage Stuffer: My current setup uses a Tre Spade horizontal stuffer, which is solid and easy to operate solo. In future, I’ll likely shift to a vertical stuffer — they’re better at eliminating air pockets and generally more efficient.

Smoker: I’ve upgraded to a Z-Grills pellet grill, which holds a consistent temperature and makes the smoking process much easier to manage.

That said, I started with a cheap secondhand vertical gas smoker, and it still got the job done — you just need to be more hands-on. Heat fluctuates, so I kept kabana lengths shorter to avoid scorching the ends near the heat source.

Thermometer: A good quality digital probe is essential. You can’t reliably judge doneness by look alone — you need to hit safe internal temps.

Brent at My Slice of Life/ Carnivore Collective has everything you need — casings, mincers, probes, mixes — and knows his gear inside and out.

Method

Remove all sinew and silver skin. Cube the venison and pork fat.

Run it first through a 10mm plate, then again through a 6mm. Mix venison and fat together before grinding for better consistency.

Combine the meat mix with spice, chilled water, and your jalapeño and cheddar. Mix thoroughly until it becomes sticky and uniform.

Use your stuffer to fill the 30mm collagen casings, around 300–400mm long to ensure even smoking. Remove any air pockets as you go.

Let the stuffed kabana sit overnight in the fridge to allow it to bind and set properly before smoking.

Once they hit temperature, submerge the kabana in an ice bath to stop the cooking process and maintain texture.

Dry them off, vacuum seal or refrigerate — and try not to eat half the batch before your mates get a look in.

Venison Diplomacy

There’s a lot to be said for venison diplomacy. Whether it’s kabana, salami, or a few backstraps, sharing your harvest is one of the best ways to break down barriers and show non-hunters the value of what we do.

A plate of homemade wild game kabana is a great conversation starter — and a powerful way to demonstrate the care and respect that goes into the process, from the bush to the banquet table.