REDEMPTION!! Kabanosy

dwaytkus

Smoke Blower

Original poster

Apr 9, 2013

136

42

Hudson Falls, NY

• Mar 9, 2015

• #1

Well some of you may have seen my post from a couple weeks ago about a failed attempt to make Kabanosy.  The failure was my spice level and it having no taste.  There was many of you that had some feedback and I thank you.  So I had to make another batch cause it just bothers me untill I get it right!.   I didn't take pictures of the deboning, grinding , mixing or stuffing process.  But her is what I have.  

Nepas thank you for the recipe!!!

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• dwaytkus
• Mar 9, 2015

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• dwaytkus
• Mar 9, 2015

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• dwaytkus
• Mar 9, 2015

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• dwaytkus
• Mar 9, 2015

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• dwaytkus
• Mar 9, 2015

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• dwaytkus
• Mar 9, 2015

 

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Reactions: tropics

tropics

Epic Pitmaster

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• Mar 9, 2015

• #2

Nicely done how was the taste this time? They do have nice color.

 

cdn offroader

Meat Mopper

Nov 14, 2013

292

63

St Albert, AB

• Mar 9, 2015

• #3

Looks good to me. Nicely done.

 

dwaytkus

Smoke Blower

Original poster

Thread starter

Apr 9, 2013

136

42

Hudson Falls, NY

• Mar 9, 2015

• #4

The taste is great!  A little different IMO for most sausages but definitely tasty and these sticks won't last long!

 

dwaytkus

Smoke Blower

Original poster

Thread starter

Apr 9, 2013

136

42

Hudson Falls, NY

• Mar 9, 2015

• #5

Also a side note.  After deboning a pork shoulder I had 6 1/2lbs of meat and fat.  My Kabanosy batch was 5lbs so I took the additional 1 1/2lbs and tried my Low sodium Breakfast Sausage seasoning from The Sausage Maker.   WOW that is some good seasoning!!!

 

tropics

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• Mar 9, 2015

• #6

dwaytkus said:

 
Also a side note.  After deboning a pork shoulder I had 6 1/2lbs of meat and fat.  My Kabanosy batch was 5lbs so I took the additional 1 1/2lbs and tried my Low sodium Breakfast Sausage seasoning from The Sausage Maker.   WOW that is some good seasoning!!!

Click to expand...

Nice I did 2 shoulders yesterday packed in 2 1/2 lb packs had 4 of them and 1 pack 3lb 3oz. the 3lb will be Italian sausge for my Easter Lasagna, Did you save the skin I am doing the pork rinds with mine.

 

dwaytkus

Smoke Blower

Original poster

Thread starter

Apr 9, 2013

136

42

Hudson Falls, NY

• Mar 9, 2015

• #7

I did not save the skin. I still have 9 pork shoulders in the freezer. More kielbasi this weekend.

 

tropics

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• Mar 9, 2015

• #8

Check this post by the mules I have mine in the dehydrator now,have to wait for the snow to melt then do them outside.

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch