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Kabanosy Time

post #1 of 13
Thread Starter 

Had some ground pork in the freezer so i did some Kabanosy.

 

I mixed 3 times in a 72 hour period before stuffing and smoking.

 

Here is the mixing stages. I will skip a one

 

 

This shot is after the 3rd mix.

 

 

Mixed by hand before stuffing.

 

 

Ready to stuff into sheep casings.

 

 

 

Leaving coiled.

 

 

 

 

Cover with a damp towel and in the fridge. Next day hang at room temp before smoking.

 

 

Smoking on the smoke sticks. Using hickory in the Amznps

 

 

 

Little while later, Smoked kabanosy. Nice day out so i'm blooming outside.

 

 

Now put in fridge for couple days before slicing.

 

 

 

Taste is great. Now cut into random lengths and paper bag and fridge before vac sealing.

 

 

Thanks for looking

post #2 of 13
Very nice Rick ! icon14.gif. Hope your doing well !

Justin
post #3 of 13
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Very nice Rick ! icon14.gif. Hope your doing well !

Justin


Thanks

 

Doing much better.

post #4 of 13

Nice K Rick...... Thumbs Up

post #5 of 13

Nepas, Great looking Kabs ! Its become my favorite snack stick.:points:

post #6 of 13

Looks awesome as always.  I knew you would be eating right when you got better! Glad to hear it.:beercheer:

post #7 of 13

Those look great. :points:

post #8 of 13

Looks great nice job Nepas

 

DS

post #9 of 13
Thread Starter 

Vac sealed and ready for where ever they need to go...Baaahahaha

 

I use a Vacmaster pro260

 

post #10 of 13
Thread Starter 

Thanks everyone

 

I'm still figuring out the MES. I think it needs a fan or some sort of heat deflector. Heat is higher over the element like normal.

post #11 of 13

Rick they look great, weather getting better here so pretty soon,I will be doing some sausage.

 

:points:

post #12 of 13

Looks incredibly tasty.

 

Disco

post #13 of 13
Wow. Looks great.

Recipe?
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