Question about kabanosy procedure

crazymoon

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• Nov 30, 2014

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Most kabanosy recipes say to cut meat into 2 inch chunks add cure and salt and stick in the fridge for 2-3 days. I realize this has something to do with the cure getting into the meat but it seems like the chunks are so big that the cure wouldn't permeate  well. Is this step necessary or could the chunks be smaller with less time spent in the fridge ? Thanks CM

 

daveomak

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• Nov 30, 2014

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CrazyMoon said:

Most kabanosy recipes say to cut meat into 2 inch chunks add cure and salt and stick in the fridge for 2-3 days. I realize this has something to do with the cure getting into the meat but it seems like the chunks are so big that the cure wouldn't permeate  well. Is this step necessary or could the chunks be smaller with less time spent in the fridge ? Thanks CM

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After cubing the meat, add all the seasonings, spices, fillers, binders and liquids... mix and then grind and stuff.... let the stuffed casings sit in the refer for a day or so.... ground meat will accept the cure and spices faster.... less distance to travel.... Sitting in the refer allows the sausage to dry out a bit also... eliminating a lot of the added liquid and allows the casings to dry so they will take smoke better...
The sausage stuffs much easier when first ground... hasn't had time to dry and thicken (or what ever it does)...

 

crazymoon

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Dave,Thanks for the info BUT my wife has so much crap in the fridge that your plan wouldn't work. If I cubed and let rest it was going to be in a tub in the cooler in my basement bulkhead(35-40*). Don't want to hang stuffed sausage out there as its not that sanitary and a mouse might find it ?     

I guess I'll cube and let rest for awhile w/the cure and salt.

 

Last edited: Nov 30, 2014

DanMcG

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• Nov 30, 2014

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make 1" thick cubes or slices they will be fully cured in two days.

 

crazymoon

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DanMcG said:

make 1" thick cubes or slices they will be fully cured in two days.

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 Dan, Thanks, That's  what I did   ,close to 1 inch anyway !