Kabanosy-Polish snack stick
- Thread starter marcinct
- Start date
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Looks great kabanosy is probably the favorite stick for the entire family here, I know it's my wife's favorite.
Nice work!
I embedded your video since we don't permit YouTube links on their own.
Nice work!
I embedded your video since we don't permit YouTube links on their own.
- May 12, 2011
- 22,172
- 7,150
gearloose
Meat Mopper
I really liked marcinct's video of this and have decided to make a batch next. To make it easier to remember, I've transcribed his instructions so that I can print out the recipe. Here it is for anyone else to use:
Traditional Polish Kabanosy Snack Sticks
recipe by Martin Derby (marcinct)
Ingredients:
5 lb. pork butt, cut into 1” - 2” cubes
1 tsp #1 Instacure/Prague Powder
2 Tbsp Salt
1 tsp sugar
1 tsp ground Caraway
1-1/2 tsp ground Nutmeg
2 Tbsp granulated Garlic (or more, to taste)
1-1/2 Tbsp coarse ground black pepper
½ cup very cold water
Mix salt, sugar, cure & spices in a small bowl, then sprinkle mixture over the cubed pork butt. Mix well, making certain all the pieces are evenly coated with the seasonings. Cover the meat and refrigerate for 24 to 48 hours (longer is better) to allow the cure time to penetrate the meat. After 24-48 hours, grind the pork once through a “medium” plate.
(transcription note: marcinct does not give a dimension size for the plate holes, but it appears to be at least 1/4”, and probably 3/8”)
After grinding, add the ½ cup of very cold water and “mix very gently. Not too much, maybe two minutes, because we don't want our meat, our Kabanosy too sticky...to stuff easily and not be too chewy.”
Marcinct stuffed his in 22-24mm sheep casings, but 19-21mm collagen should work as well. After stuffing, proceed to hang, dry and cold smoke, eventually bringing the smoker temp up until the sticks reach a safe internal temp. Marcinct's instructions at this point are nearly identical to every other recipe for snack sticks. Refer to the video.
Traditional Polish Kabanosy Snack Sticks
recipe by Martin Derby (marcinct)
Ingredients:
5 lb. pork butt, cut into 1” - 2” cubes
1 tsp #1 Instacure/Prague Powder
2 Tbsp Salt
1 tsp sugar
1 tsp ground Caraway
1-1/2 tsp ground Nutmeg
2 Tbsp granulated Garlic (or more, to taste)
1-1/2 Tbsp coarse ground black pepper
½ cup very cold water
Mix salt, sugar, cure & spices in a small bowl, then sprinkle mixture over the cubed pork butt. Mix well, making certain all the pieces are evenly coated with the seasonings. Cover the meat and refrigerate for 24 to 48 hours (longer is better) to allow the cure time to penetrate the meat. After 24-48 hours, grind the pork once through a “medium” plate.
(transcription note: marcinct does not give a dimension size for the plate holes, but it appears to be at least 1/4”, and probably 3/8”)
After grinding, add the ½ cup of very cold water and “mix very gently. Not too much, maybe two minutes, because we don't want our meat, our Kabanosy too sticky...to stuff easily and not be too chewy.”
Marcinct stuffed his in 22-24mm sheep casings, but 19-21mm collagen should work as well. After stuffing, proceed to hang, dry and cold smoke, eventually bringing the smoker temp up until the sticks reach a safe internal temp. Marcinct's instructions at this point are nearly identical to every other recipe for snack sticks. Refer to the video.
gearloose
Meat Mopper
I deboned a pork shoulder this evening, weighed out 5 lb. of meat and cubed it. The spices, cure & salt have been mixed in. It's resting in the refrigerator now. 48 hours from now is Monday night - a little late to start smoking.
gearloose
Meat Mopper
A question for the group:
I'm thinking of grinding and stuffing the Kabanosy Monday evening and putting it back in the fridge overnight. Then, all I need to do Tuesday morning is start smoking it. Would that cause any sort of problems?
I'm thinking of grinding and stuffing the Kabanosy Monday evening and putting it back in the fridge overnight. Then, all I need to do Tuesday morning is start smoking it. Would that cause any sort of problems?
Nope, should be fine. A lot of people let their stuffed sausage sit overnight for the flavors to "blend" with the meat before smoking. You have cure in the recipe so you should be fine. Just keep the meat as cold as possible during the grinding and stuffing. Cure is not a crutch to replace good sausage making practices, but it adds safety.
No problems at all. Many of us grind and stuff on day and smoke the next.
Nope, just keep the links,rope from getting to dry. Put a damp towel over em.
gearloose
Meat Mopper
Thanks for the advice! I'll report back after they are finished. I kinda wish now that I had some sheep casings for that last bit of authenticity. All I have on hand are some collagen snack stick casings and some hog casings.
gearloose
Meat Mopper
All ground up and ready to stuff. I used a 1/4" hole plate and my results look danged close to marcinct's video.
I fried up a test patty...YUM! This would make a pretty good bulk sausage!
Unrelated side note: I forgot how danged heavy that grinder is - or maybe it's just that I'm 10 years older since the last time I used it!
I fried up a test patty...YUM! This would make a pretty good bulk sausage!
Unrelated side note: I forgot how danged heavy that grinder is - or maybe it's just that I'm 10 years older since the last time I used it!
Last edited:
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