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1sy time Kabanosy help!

post #1 of 13
Thread Starter 
So I made Kabanosy for the first time.  I used the recipe I have seen many use both here and on other websites.
 
12 lbs pork shoulder
2 1/4 C     Water
6 tsp        Black Pepper
3 tsp        Caraway
3 tsp        Nutmeg
9 tsp        Salt
1 1/2 tsp   Sugar
3 tsp        Garlic Powder
2 1/2         tsp Cure
 
Ground the meat and stuffed into 22mm callogen casings and hung overnight for two days in fridge.  
 
Smoked yesterday starting at 120 degrees and stepping up to 170 till an internal temp of 154 was reached.  Ice bath and then bloom.
 
 
I have never ate Kabanosy before but it tastes like smoked pork.  I can't taste and spices , salts nothing.
 
 
What did I do wrong?   It is puzzling me!!!!

post #2 of 13

It looks good. If you will go from what you did on this smoke and add more spice next time untill you get it like you like it. That's why good notes are always helpful.

Happy smoken.

David

post #3 of 13

I use a Mariansky recipe using grams,some of your ingredients seem higher than I use and some lower but you should taste something? Were the spices old ?  Maybe your smoke was too long and overpowered your seasonings ?

post #4 of 13

I have to agree with David as far as the amount of seasonings.  There just is not enough there to interest me at all.  Seems weak on the seasonings and what you did as far as your process, it seems you did everything just fine.  Do some more research on this type of sausage and see if there are other variations with other spices or a slightly higher amount is used.  Tweeking the recipes is the name of the game in the world of sausage making [to your own taste].  Once you get it to the point you like with the smaller batches you can then increase the batch size the next time.  Reinhard

post #5 of 13

Looks good but did you make 12 lbs of Kabanosy?

 

If so your seasoning is off some.

 

This is the recipe i use when making kabanosy. There are many variations to making Kabanosy

 

  • 2 1/2 pounds pork. Ground pork butt is good here
  • kosher salt, 3 tablespoons
  • cure #1  1/2 teaspoon
  • 1 tsp sugar
  • crushed black pepper, 2 teaspoons
  • 1 tsp nutmeg ground
  • 1/4 tsp celery seed
  • 2 tsp caraway seed
  • 1/4 cup ice water
post #6 of 13
Quote:
Originally Posted by Reinhard View Post
 

I have to agree with David as far as the amount of seasonings.  There just is not enough there to interest me at all.  Seems weak on the seasonings and what you did as far as your process, it seems you did everything just fine.  Do some more research on this type of sausage and see if there are other variations with other spices or a slightly higher amount is used.  Tweeking the recipes is the name of the game in the world of sausage making [to your own taste].  Once you get it to the point you like with the smaller batches you can then increase the batch size the next time.  Reinhard

 

 

Quote:
Originally Posted by nepas View Post
 

Looks good but did you make 12 lbs of Kabanosy?

 

If so your seasoning is off some.

 

This is the recipe i use when making kabanosy. There are many variations to making Kabanosy

 

  • 2 1/2 pounds pork. Ground pork butt is good here
  • kosher salt, 3 tablespoons
  • cure #1  1/2 teaspoon
  • 1 tsp sugar
  • crushed black pepper, 2 teaspoons
  • 1 tsp nutmeg ground
  • 1/4 tsp celery seed
  • 2 tsp caraway seed
  • 1/4 cup ice water

yeahthat.gif

post #7 of 13
Thread Starter 
Ok thanks guys. I had seen the recipe for 2.20 lbs and I multiplied everything accordingly. Oh well looks like I getbto make it again. Next time im gonna make the 2.20 lb batch till I get it on the money.

Nepas thanks for the recipe! I'm gonna use it to a T next batch.

I smoked with a mix of cherry and apple.
post #8 of 13
Thread Starter 
I tried them again tonight after a night in fridge. I can taste slight flavor. Oh well see how they taste in a few days after rest in brown bag in fridge.
post #9 of 13
Thread Starter 
This is what I got for caraway

post #10 of 13
Quote:
Originally Posted by dwaytkus View Post

I tried them again tonight after a night in fridge. I can taste slight flavor. Oh well see how they taste in a few days after rest in brown bag in fridge.

Give them a week or two in the fridge. They'll dry out some and the flavor should become more robust.

 

http://www.smokingmeatforums.com/t/134705/kabanos-dried-and-finished/20

post #11 of 13
Thread Starter 
Boykjo
I've been to that post many many times! Drool every time!
post #12 of 13
Thread Starter 
So does anyone have some creative ideas on how to salvage these and eat them? Think pickleing them would be a good option?
post #13 of 13

Its only been 2 days... Give them some more time. You could  try dehydrating them for some jerky sticks. just a thought

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