Kabanosy Time

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Jan 5, 2013

• #1

Shannon's Kabanosy looked so good, its all i been thinking bout.

Been while since i made some Kabonsy.

This is a 2.5 lb batch.

Seasoning.

salt
cure 1
pepper
sugar
nutmeg
caraway seeds
 

kab.JPG

• BGKYSmoker
• Jan 5, 2013

In the grinder.

kab1.JPG

• BGKYSmoker
• Jan 5, 2013

kab2.JPG

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• Jan 5, 2013

Grinding 2.5 lbs of pork butt.

kab3.JPG

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• Jan 5, 2013

Mixed in by hand with 1/8 cup distilled water.

kab4.JPG

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• Jan 5, 2013

Packed tight in a container.

kab5.JPG

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• Jan 5, 2013

Cover with cheese cloth and in the fridge for a day or two.

kab6.JPG

• BGKYSmoker
• Jan 5, 2013

 

jimalbert

Meat Mopper

Oct 30, 2009

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Lehighton, PA

• Jan 5, 2013

• #2

Looks good Rick!  I will have to stay tuned in because I never made Kabanosy or have I ever heard of it but Im all about making new sausage.  I will do my research.  I thought I would get a chance to do my Chorizo and Andouille this weekend but Lake Harmony iced up enough (6") that I am going to get out and get me some perch and gill and maybe even a few toothy critters before the ice is gone when it hits 50 next week! 

Talk to you soon,

Jim
 

 

diggingdogfarm

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• Jan 5, 2013

• #3

Lookin' good!


~Martin

 

BGKYSmoker

Nepas OTBS #242

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• Jan 6, 2013

• #4

Stuffing the Kabanosy in sheep casings.

kab88.JPG

• BGKYSmoker
• Jan 6, 2013

kab89.JPG

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• Jan 6, 2013

Using some 17mm collagen too.


My wife said to me. Your not doing what i think your doing?

YUP

Making a hanging rod.
 

kab92.JPG

• BGKYSmoker
• Jan 6, 2013

kab90.JPG

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• Jan 6, 2013

17mm collagen on the bottom. Got 15 mins yet to hang.

kab91.JPG

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• Jan 6, 2013

 

BGKYSmoker

Nepas OTBS #242

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• Jan 6, 2013

• #5

AMZNPS Going with smoke on the Kabanosy.

kab94.JPG

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• Jan 6, 2013

 

jimalbert

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• Jan 6, 2013

• #6

Looks good Rick!  Im tuned in.

 

BGKYSmoker

Nepas OTBS #242

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• Jan 6, 2013

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Its done now, going to the fridge in brown paper bag.
 

kabdone.JPG

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• Jan 6, 2013

 

Last edited: Jan 6, 2013

lnmnmarty

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• Jan 6, 2013

• #8

Yer not smokin those in the closet are you 

 

diggingdogfarm

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• Jan 6, 2013

• #9

lnmnmarty said:

Yer not smokin those in the closet are you :icon_lol:

Click to expand...

Obviously, that's the next logical step! LOL


~Martin :biggrin:

 

daveomak

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• Jan 6, 2013

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You, my friend, have one helluvan understanding wife......   

 ..... 

 ......

 

boykjo

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• Jan 7, 2013

• #11

17mm collagen on the bottom. Got 15 mins yet to hang.

kab91.JPG

• BGKYSmoker
• Jan 6, 2013

Did you convince the Mrs. those were your necktie's......lol

 

chef jimmyj

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• Jan 7, 2013

• #12

Very nice...JJ

 

sam3

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• Jan 7, 2013

• #13

 I like it. Looks like a great recipe.

 

smokinhusker

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• Jan 7, 2013

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Outstanding as usual!!!! I get away with stuff like your hanging rod cause he don't interfere in my smoking endeavors!!!

 

Last edited: Jan 7, 2013

BGKYSmoker

Nepas OTBS #242

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• Jan 7, 2013

• #15

Decided to hang the Kabanosy for a few days to dry up some.

kab99.JPG

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• Jan 7, 2013

Here is a cut shot.

kab100.JPG

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• Jan 7, 2013

 

fpnmf

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• Jan 7, 2013

• #16

Nice looking sausage Rick...

Glad to see they are finally out of the closet...

Groan...

  Craig

 

driedstick

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• Jan 8, 2013

• #17

Lookin good Rick, you seem to amaze me,,,,,, one day they are outside hangin off the awning, now in the closet, you have one wondering mine.   Too warm down there to hang out side I take it huh??LOL

Great job -

 

BGKYSmoker

Nepas OTBS #242

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• Jan 8, 2013

• #18

driedstick said:

Lookin good Rick, you seem to amaze me,,,,,, one day they are outside hangin off the awning, now in the closet, you have one wondering mine.   Too warm down there to hang out side I take it huh??LOL

Great job -

Click to expand...

I could prob hang off the dowel and awning but i think the critters would find a way to get to it. There is a 20' pine to the left side of the coach and they could climb it and get on top.

The kab is getting darker and drier. Smoke smell is more intense. Hang time maybe another day or 2.

kab66.JPG

• BGKYSmoker
• Jan 8, 2013

Sam3 sent me this cool thermoworks digital thermo. Says its 67* in the pantry where the kab is hanging.

tworks.JPG

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• Jan 8, 2013

 

shannon127

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• Jan 11, 2013

• #19

NEPA,

You have way more self control than I do.  I made a little over 9 lbs, and only 5 sticks survived the drying process.  I have a 15lb batch ready to stuff this evening, have to figure out a way to store them until they are dry.  My neighbor keeps offering to let me hang them in his patio, but I fell for that one before.

 

shannon127

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• Jan 11, 2013

• #20

@Jim- You're from the Coal Region and never heard of Kabanos?  I thought most coal crackers grew up with a Kabo instaead of a binky.