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- Album: Kabanosy-Polish snack stick
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Kabanosy-Polish snack stick
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. -
Kabanosy-Polish snack stick
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? -
Kabanosy-Polish snack stick
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. So, I'll grind and stuff Tuesday morning. By Tuesday evening... -
Kabanosy-Polish snack stick
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)... -
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Andouille! Andouille? Which recipe?
I've got 20# of Pecan fuel pellets on order. Sugar cane? not around here. I'm using an A-Maze-N pellet smoke generator. How would I use brown sugar with that? -
Starting my first batch of beef sticks!
Those laundry racks from Walmart are made in China. It's anybody's guess what the wood species is. -
Starting my first batch of beef sticks!
I am so pleased with my beef sticks. It feels great to get back into sausage making after such a long absence. I'm tired, but it's a satisfied tired. I could not be happier with the cold smoking modifications to my BBQ rig. I'll be taking some of the beef sticks to a friend's backyard party... -
Starting my first batch of beef sticks!
Come to think of it, I have one of those out in my workshop. Considering what usually gets hung on that one, I might be better off getting a new one just for drying sausage. -
Starting my first batch of beef sticks!
Basically too lazy (tired?) to carry them back out there after chilling them in the ice water bath. Besides, this way it is easier to snip off little nibbles every time I go to the kitchen. -
Starting my first batch of beef sticks!
All Done! Dang! These are good! The 2 tsp of cayenne called for in the recipe is just about right for me. I like garlic sausage a lot, so I think I'll try adding some granulated garlic to the next batch. Now, how do y'all keep from making pigs of yourselves and not eat the whole damn batch... -
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- Album: Starting my first batch of beef sticks!
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- Album: Starting my first batch of beef sticks!
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Starting my first batch of beef sticks!
The temperature is very controllable with the propane burner. Almost there! Time to buck the heat up a little more. -
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- Album: Starting my first batch of beef sticks!
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- Album: Starting my first batch of beef sticks!
