and it won't be the last! Really, really good stuff and easy to make if a beginning sausage maker is looking for a fairly quick snack stick. I made another batch of the Teri Yaki sticks for the GF and just had to make something for me. I used the recipe adapted from Stanley Marianski but doubled it. I also added 3/4 cup of NFDM since the pork weighed 4 pounds 6 ounces & not a full 5 pound batch to get the normal one cup measurement and 1 cup of beer to make the slurry. The cracked black pepper and caraway seed are noticeable but I can't detect the nutmeg or sugar. Perhaps the GF is correct (?) and I've fried my taste buds with spicy stuff but maybe I didn't add enough either. The first batch I usually stick pretty close to the original formula. Regardless, I'm planning on a 2 day drying process over the weekend as the formula says 'optional-----but recommended'. Stuffed the blob into 26MM collagens so a nice fat stick indeed. Smoked overnight with cherry wood at 175 and pulled at 135 IT then poached off to 160 IT in barely simmering water. I normally do not poach the beef sticks after an overnight smoke but the ground pork, ya know, makes me go to 160 at least......Willie
Home Made Kabanosy Recipe (Adapted from Stanley Marianski)
Pork Shoulder 1000g
Cure #1 2.5g
1) Cut meat into 5cm cubes, mix well with the salt and cure, put in ziploc bag and place in fridge overnight or up to 72 hours.
2) Grind meat with 8mm (3/8″) plate. Mix all remaining ingredients using a stand alone mixer, sturdy spoon, or by hand until the mixture feels sticky.
3) Stuff mixture into sheep casings, or 22mm artificial casings. Make 60cm links, fold links in half and hang on smoke sticks or sausage hooks.
4) Allow the stuffed sausages to dry in the fridge for 12 hours, or at room temperature for 1 hour. (Smoke will adhere to them better if they are dry)
5) Smoke sausages at 130° F for 1 hour, then turn up the smoker to 93°C/200°F and smoke until sausages reach an internal temperature of 60°C/150°F, place immediately in ice water.
6) Optional but recommended – Dry sausages until desired flavour is reached. Sausage should optimally be dried at 12-18° C/53-64°F, but should be fine drying at room temperature in your kitchen. (if mold develops, wipe off quickly with salt water)