Kabanosy

shannon127

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• Dec 28, 2012

• #1

The latest batch of Kabanosy is out of the smoker.  Here are some pictures and a recipe. 

104_9726.JPG

• shannon127
• Dec 28, 2012

The first batch as the came out of the water pot.

104_9727.JPG

• shannon127
• Dec 28, 2012

A closeup of the twist.  Read somewhere on here that you cannot twist collagen casings.

104_9729.JPG

• shannon127
• Dec 28, 2012

These are 22mm collagen casings, they really stand up well to the smoking and poaching.

Here is my recipe. 

Kabanosy
Meats	Gr/Kg
pork	1000
salt	17
Cure #1	2.5
pepper	2
Allspice	2
Caraway	1.25
Garlic Powder	1.5
nutmeg	1
cold water	100

 

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diggingdogfarm

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• Dec 28, 2012

• #2

Looks great Shannon!
I need to get some kabanosy made.
It's been about a year since I've made a batch.

~Martin

 

shannon127

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• Dec 28, 2012

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How can you go a year without Kabanos?  I am sure my wife would file for divorce if I went more than a month between batches.

 

diggingdogfarm

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• Dec 28, 2012

• #4

Shannon127 said:

How can you go a year without Kabanos?  I am sure my wife would file for divorce if I went more than a month between batches.

Click to expand...

Good question!!!! LOL

It wasn't easy living without.

I have had a lot of respiratory problems over the past year that have gotten better only recently, so hopefully I can get back in the swing of things.


~Martin

 

BGKYSmoker

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• Dec 28, 2012

• #5

Yumm yumm

I darn near forgot about this recipe.

And sure you can twist collagen, even link it.

 

shannon127

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• Dec 28, 2012

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Thanks Nepas--they are my favorite. 

 

BGKYSmoker

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• Dec 28, 2012

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Shannon127 said:

Thanks Nepas--they are my favorite. 

Click to expand...

I messed with this recipe last year and added f-rm-52, dextrose and cure 2 and made dry Kabanos. It was different and took 3 weeks in my cure fridge.

 

shannon127

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• Dec 28, 2012

• #8

Sounds interesting.  I usually always dry for at least a week.  I just think the flavor is so much more intense that way.  3 weeks might even be better.  Thanks for the idea!!!

 

driedstick

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• Dec 29, 2012

• #9

Looks good nerver heard of it im my area

 

fpnmf

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• Dec 29, 2012

• #10

Looks great...all beef?????

 

shannon127

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• Dec 29, 2012

• #11

I am guessing not many Poles in north central Idaho!  :-) If there were, you would probably have been given Kabanos instead of a binky when you were little! 

@Craig- Nope, it is all pork smoked with Maple and Cherry for 3 hours at 155 degrees, then poached for 10 minutes in 175 degree water.  The cherry at a medium smoke really gives it a nice color I think.

 

fpnmf

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• Dec 29, 2012

• #12

Originally Posted by Shannon127  

@Craig- Nope, it is all pork smoked with Maple and Cherry for 3 hours at 155 degrees, then poached for 10 minutes in 175 degree water.  The cherry at a medium smoke really gives it a nice color I think.

Click to expand...

Thanks..

I see some of those in the near future here in the panhandle...

   Craig

edit...hahahahaha I just reread the recipe and saw the pork that I missed at first....sheesh...

 

Last edited: Dec 29, 2012

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chef jimmyj

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• Dec 29, 2012

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They are Beautiful! I just finished that run of Kielbasa you helped with today. I'll be looking for some Butt sales after the 1st, may have to add some Kabanosy to the next batch...JJ

 

shannon127

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• Dec 29, 2012

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@Jimmy Did you take any pics of the Keilbasa you made?  If so you should post in that orginal thread.  Also did I give you the Kabanosy tab in the calculator I sent to you?

@Craig- if you have excel, I can send you a recipe calculator for Kielbasa and Kabanos.

 

chef jimmyj

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I have the Pics just need to find the camera and load them. Yes the tab is part of the Calculator, so I will be good to go just need to get the smaller casing. Any suggestions on a good price/source?...JJ

 

shannon127

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• Dec 29, 2012

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I have 3000 meters of 22mm casing.  How much do you need?

 

chef jimmyj

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• Dec 29, 2012

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Shannon127 said:

I have 3000 meters of 22mm casing.  How much do you need?

Click to expand...

  How many pounds/ounces per meter? Give me a price on 100 meters...

...Too much? Not enough? Thank You, you are a generous man and a good friend...JJ

 

shannon127

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• Jan 16, 2013

• #18

Jimmy-  I say we break out the big stuffers and make a kabanos from your house to my house and back.  The only problem I see is finding a smoker big enough.

Stuffers.jpg

• shannon127
• Jan 16, 2013

 

smoking b

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• Jan 16, 2013

• #19

Those are some nice big stuffers you have there! 

 

s2k9k

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• Jan 16, 2013

• #20

You guys are killing me! Don't know how I missed this one! I saw Craig's and Rick's and now your's Shannon, it looks Awesome!!! Something is telling me this is a must in the near future!