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Kabanosy snack sticks - Page 2

post #21 of 31
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

 

What is the lean to fat ratio ideally 70/30 80/20 ?? Course or fine grind on the meat?

I go 80/20 or so.  I separate the lean from the fatty and then measure it out and get pretty close.  I grind the lean coarse and then drop down to a medium for the fatty.  Since this was a small batch (10 pounds) i mixed by hand.  When I mix by hand, it really jacks up the look of the finished product when sliced.  When I use the tub mixer, or my boys mix, it looks MUCH better.  

post #22 of 31

I can see why it went so quickly. Amazing job!!! 241.png

 

 

Now I'm getting more anxious with all these amazing sausage posts.

 

 

 

Santa better hurry up and fulfill my list of new toys for Xmas. newyear.gif 

post #23 of 31
Quote:
Originally Posted by CrankyBuzzard View Post
 

I go 80/20 or so.  I separate the lean from the fatty and then measure it out and get pretty close.  I grind the lean coarse and then drop down to a medium for the fatty.  Since this was a small batch (10 pounds) i mixed by hand.  When I mix by hand, it really jacks up the look of the finished product when sliced.  When I use the tub mixer, or my boys mix, it looks MUCH better.  

thanks, that's the same that I do, but have never made these "snack stick kabanosy's" with all pork. Mixing is always a challenge to keep the fat smear down. Usually I use a pork and venison mix. I guess I will be trying the "true" Kabanosy with all pork on the next run since I have no venison yet this season. Have you ever just bought pork trimming to use as the fat? I was thinking of using pork loin that Sams has on sale cheap and is really lean, grind,  then add some ground pork trimmings for the fat. Thanks.

 

HT

post #24 of 31
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

thanks, that's the same that I do, but have never made these "snack stick kabanosy's" with all pork. Mixing is always a challenge to keep the fat smear down. Usually I use a pork and venison mix. I guess I will be trying the "true" Kabanosy with all pork on the next run since I have no venison yet this season. Have you ever just bought pork trimming to use as the fat? I was thinking of using pork loin that Sams has on sale cheap and is really lean, grind,  then add some ground pork trimmings for the fat. Thanks.

 

HT

To help with the fat smear, I've actually laid the ground  fat out on a cookie sheet and let it come to almost completely frozen, and then mixed it in.  It worked better for me, but I still mash and squeeze it too much.  My youngest son has the touch, not sure how he does it, but his hand mix always looks better than mine!

 

I haven't bought just trimmings for it before.  When I get out the equipment to make sausage, I usually make quite a bit, so butts and scraps from them are available.

 

I understand about the no deer thus far!  My wife had surgery, so I've been sticking pretty close to the house this deer season.  But, rumor has it, that a doe may arrive at my workplace in the morning!  Stay tuned for that one!  

post #25 of 31
Quote:
Originally Posted by CrankyBuzzard View Post
 

To help with the fat smear, I've actually laid the ground  fat out on a cookie sheet and let it come to almost completely frozen, and then mixed it in.  It worked better for me, but I still mash and squeeze it too much.  My youngest son has the touch, not sure how he does it, but his hand mix always looks better than mine!

 

I haven't bought just trimmings for it before.  When I get out the equipment to make sausage, I usually make quite a bit, so butts and scraps from them are available.

 

I understand about the no deer thus far!  My wife had surgery, so I've been sticking pretty close to the house this deer season.  But, rumor has it, that a doe may arrive at my workplace in the morning!  Stay tuned for that one!  


Right on, I took a pork loin out of the freezer just now along with some backfat I had previously frozen. I think tonight a small 10 lb batch will get made. I will be making Landjaeger in the next few days as well if I get me a deer, If not I'll grind up a brisket from HEB.

post #26 of 31
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 


Right on, I took a pork loin out of the freezer just now along with some backfat I had previously frozen. I think tonight a small 10 lb batch will get made. I will be making Landjaeger in the next few days as well if I get me a deer, If not I'll grind up a brisket from HEB.

I've not made landjaeger before, but have always had an interest!  I'll be watching for that post!

 

Good luck on the hunt!

post #27 of 31
Quote:
Originally Posted by CrankyBuzzard View Post
 

I've not made landjaeger before, but have always had an interest!  I'll be watching for that post!

 

Good luck on the hunt!


looks like both are going to happen this weekend, AND I harvested a nice sized 7 point yesterday that I have to deal with. He is in my walk-in cooler taking a nap. I'll start a new post(s) on both the landjaeger and the kabanosy after I get them processed. Will notify ya.

Have a good weekend.

 

HT

post #28 of 31
Thread Starter 
Looking forward to your creations!
post #29 of 31

Those are some great looking snack sticks CB. Making me want to do some....:drool

post #30 of 31
Thread Starter 
Quote:
Originally Posted by Billdawg View Post

Those are some great looking snack sticks CB. Making me want to do some....drool.gif

You won't be disappointed. These are perfect for the whole family. No real spice for heat and a great flavor. Easy to do as well.
post #31 of 31
Hey, any decent pheasant snack stick recipes ? Thanks in advance
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