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My First Kabanosy

post #1 of 12
Thread Starter 

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)
 

Ingredients
Pork Shoulder 1000g

Salt 18g
Cure #1 2.5g
Pepper 4.0g
Sugar 1.0g
Nutmeg 1.0g
Caraway 1.0g

Directions:

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)


 

 

 

 

 

 

 

 

 

 

post #2 of 12

They look great and somewhat different than what I have had. I have eaten a lot of local Kabanosy and made a bunch over the last 5 years. I never had one without Garlic. Below is the Recipe I use...JJ

 

http://www.smokingmeatforums.com/t/133214/kabanosy 

post #3 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

They look great and somewhat different than what I have had. I have eaten a lot of local Kabanosy and made a bunch over the last 5 years. I never had one without Garlic. Below is the Recipe I use...JJ

 

http://www.smokingmeatforums.com/t/133214/kabanosy 


yeah, I had seen Shannons formula early on doing research. very similar but for the garlic and allspice. I decided to go with the Marianski version....

post #4 of 12

I am thinking I will try it the way you made them. Chef Willie and Marianski are trustworthy in my book. I am always looking for a twist on my usual bag of tricks...JJ

post #5 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

I am thinking I will try it the way you made them. Chef Willie and Marianski are trustworthy in my book. I am always looking for a twist on my usual bag of tricks...JJ


why, thanks....and FYI, I did not do the smoking method used by Stanley obviously. My way is to grind then add the slurry with all seasonings/cure dissolved well, then add that to the grind and allow to rest overnight in the fridge. I stuff next morning and do the overnight smoke at 150/175 pulling them fairly early the next morning ala Dave Omark & Nepas technique. I'm thinking I will try your way and add garlic next time....LOL.....perhaps 6/8 fresh fat cloves in with the grind for effect.....Willie

post #6 of 12
Love that color!
Do you think 16mm collogen would be too small?
post #7 of 12
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Love that color!
Do you think 16mm collogen would be too small?


HI.....well, IMO, with things like this BIGGER is always better! LOL....However, use what you have on hand and need to get rid of. The smallest I've ever used is 19MM but I have a SS horn which is longer than the stock issued plastic horn so I can get more casing on it to make things somewhat easier. I mean, it definitely can be done. I very recently did a batch of teri yaki beef sticks & used up the last of the 19MM I had on hand & smoked at 150 overnight and they came out perfect. So, yeah, go for it....Willie

post #8 of 12

CW. Nice looking sticks, I use the Marianski recipe and love the results,they are addicting! :points:

post #9 of 12

Thanks for a new recipe to add to my list to try! Points, Chef!

 

Disco

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Thanks for a new recipe to add to my list to try! Points, Chef!

 

Disco


another for the never ending list....I hear you on that. Thanks Disco....

post #11 of 12
Great looking snack sticks Willie!

Another recipe to give a try.

Points!
post #12 of 12
Awesome lookin sticks Chef, very nice ! icon14.gif
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