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Babic sausage - spicy, cold smoked, over dried beef/pork

post #1 of 15
Thread Starter 
It's prononounced ba:beek. Origins of this sausage are unclear (to me). Some say is a Serbian recipe, others Bulgarian. AK1, have you heard about it?

It could be one of those meats, like Canadian bacon. Is only Canadian bacon in US. In Canada is peameal bacon, or backbacon.

It's been a long time since I enjoyed babic - never made it.

Lean beef and pork, equal amounts, sweet and hot paprika. It's a spicy sausage, so hot paprika in abundance. No fat added (what you see in the pictures is little fat that was on pork leg meat). The traditional recipes insist on mixing/resting: the mixing is done in 1kg portions, in a poplar wood bowl (I imagine 1kg was the maximum you could comfortably mix in that bowl). Each porttion, ball shaped rests for a day on poplar wood boards. More mixing, more resting. I assume there was some natural fermentation taking place - same bowl , boards were used every year.

I skipped the poplar part, and made a 2.9kg ball.

Cold smoked for 3 days (with breaks). Dried to 50% weight loss. I went for hardness not weight. It's very hard, you can barely make a dent when you squeeze with two fingers.
Is close to a jerky consistency.
Thinly sliced so it doesn't feel too chewy is a perfect companion for a good plum brandy. Or vodka if plum Brady is not available.

post #2 of 15

Looks good! Some of the southern and eastern European cuisine uses peppers that aren't very hot, but very rich in red pepper flavor.

post #3 of 15
Thread Starter 
You are correct. I used 3% hot paprika. My family finds it hot, I would say mild heat.
post #4 of 15
Looks great! What kind of smoke?
Wonder how it would do getting smoked with poplar? We have plenty around here,never considered using it for smoke,we think of it as soft wood
post #5 of 15
Thread Starter 
I used beech and cherry.

I thought poplar was a hardwood.
post #6 of 15
I think poplar is considered a hard wood.
That said,around here if you sold somebody a cord of poplar for fire wood they would hunt you down.
When it's dry it's surprisingly light,burns like paper.
It grows fast and usually near water or wetland around here. I'll probably try it on a little something one of these days
post #7 of 15
Quote:
Originally Posted by atomicsmoke View Post


I used beech and cherry.


I really enjoy using beech when I get a hold of some. I have a good supply of cherry and use it along with store bought hickory most of the time,my favs


I thought poplar was a hardwood.
post #8 of 15

Iv'e never heard of it. It does sound interesting though. Pronunciation is mor like ba-beech.

post #9 of 15
Thread Starter 
Quote:
Originally Posted by AK1 View Post

Iv'e never heard of it. It does sound interesting though. Pronunciation is mor like ba-beech.
I'll take your word for it.
post #10 of 15

Beech: I once got a quick informal tour of the Anheuser-Busch brewery here in Columbus. Basically every step of the brewing/bottling process has its own big building. Budweiser is billed as "beechwood aged" and yes in fact they do age it in huge casks, beer and beech chips combined. The aroma in that building was a 50/50 mix of beer and wood.

 

I asked, what to they do with the spent chips? Apparently they just dispose of them. Maybe it's a liability issue? What would it be like to smoke with beer-infused beech? (sounds like Super Bowl hey?)

 

Tabasco chips their retired oak casks and they sell them as lump wood. When you soak them, the water gets a red tint.

post #11 of 15
Interesting AS. This is just meat and peppers?
post #12 of 15
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Interesting AS. This is just meat and peppers?
Salt and little black pepper.
post #13 of 15

AS, looks very tasty !

post #14 of 15

Thing is, a lot of these balkan sausage recipes are very similar, but , perhaps because of the political situation at the time... well... names etc change.  It's a bit difficult to get some of the names straight. Hell, it was difficult before the war in 1991. My family made sausages, and they were noticably different from those made 20 miles away, which were different from some made 20 miles further. Very similar ingredients, but slightly different ratios. What I did find in my research was that the amount of salt was consistent. Around 2.5-3% Black pepper varied by region as did garlic. Some added paprika as well. Then you get places that did similar seasoning but used beef or lamb instead of pork. Or even a mix... It's difficult to find a common name for a type of sausage.

post #15 of 15

Sounds great AS.

 

Points for trying something new.

 

Disco

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