Like the title says, made a kilo using Marianski's recipe except added a tsp. of cayenne. Turned out okay but seemed a little bland in flavor. Maybe I'll up the seasoning a little next time. Smoked with apple and cherry.
Small batch of Kabanosy
SmokingMeatForums.com Top Picks
Like I mentioned, The Marianski recipe calls for mostly pork mixed with a little beef. I used 1.75 lbs. pork and around a half pound beef. Ground both through a 3/16" plate. Added 1/2 tsp nutmeg, 1 tsp coarse ground caraway, 1 tsp CGBP, salt, 1 tsp cayenne, a pinch of sugar, and 1/2 tsp cure #1. Mixed and stuffed into 17mm casings. Dried at room temp for 1 hour, and then into the smoker at 140. Bumped up temps every 2 hours to 160 until an IT of 152. Chilled in ice water and then into the fridge.
- 303 Posts. Joined 4/2012
- Location: hoople, nd
- Points: 11
- Select All Posts By This User
Hang them someplace for 3-5 days that will help. I made some a little over a week ago and hung them in our entry to the basement. A world of difference after they r hung for awhile. 60°f and 40%RH is what my room was the humidity should of been around 60% but they were still good.
Now that they've aged a little in the fridge, the taste is better. I may try that with the next batch.