Another kabanos thread

[PolishDeli]

The famous Polish meat stick.
Made these for Easter; have been letting them dry and snacking on them since.

Recipe and pictures:

Loin: 300g 8mm plate
Class 2 meat: 1100g 6mm plate
Class 3 meat: 500g emulsifued
Hard fat: 100g 6mm
Salt: 35g
Cure #1: 5g
Pepper: 4g
Sugar 2g
Nutmeg: 2g
Caraway: 2g

Stuffed into sheep casing.
Refrigerated overnight.

Done and bloomed

Cross-section

Cross-section after 1week drying - in the fridge, wrapped in butcher paper.

Cross-section after 2weeks drying - in the fridge, wrapped in butcher paper

Cross-section after 3 weeks drying - in the fridge, wrapped in butcher paper

Thanks for looking, smacznego!

 

[SmokinEdge]

Dang nice kabanosy. Well done. Emulsifying that class III is the way to go. It just glues everything together. So nice.

 

[SmokyMose]

They look really tasty!
As usual, I have too many questions LOL! Please pardon my ignorance.
What's class 2 and class 3 meat?
Does done and bloomed mean they were smoked?
What's with the long drying time?
Dan

 

[SmokinEdge]

They look really tasty!
As usual, I have too many questions LOL! Please pardon my ignorance.
What's class 2 and class 3 meat?
Does done and bloomed mean they were smoked?
What's with the long drying time?
Dan

Class I is lean no fat meat like loin.
Class II is quality meat with some hard fat like money muscle from the butt.
Class III is lesser quality meat and soft fat with connective tissue.
Blooming is a resting process after smoke/cooking.
The drying time firms up the texture and slightly intensifies all the flavors.

 

[PolishDeli]

Thank you everyone!

SmokyMose , it looks like SmokinEdge got you coverd.

 

[SmokyMose]

Thank you everyone!

SmokyMose , it looks like SmokinEdge got you coverd.

Yep. I know what blooming is and by the color I assumed they had been smoked but I just wanted to make sure.
The long drying time after smoking is new to me, though. I usually only refrigerate for a day or two.

 

[PolishDeli]

Sorry to necro my own thread, but I was cleaning out the fridge, and check out what I found (dont judge me)...

A long-lost piece of kabanos.

I had originally posted pics of 3 weeks worth of dry time. I didn't plan to go a full year though.

But any way, that is what a 1year old kabanos looks like. It's hard as a rock and pretty much inedible. It's not gone bad though and smells really good.
I'll probobly shred or shatter it and use it as an ingredient in something like chili or baked beans.

 

[SmokinEdge]

Sorry to necro my own thread, but I was cleaning out the fridge, and check out what I found (dont judge me)...

View attachment 631714
A long-lost piece of kabanos.

I had originally posted pics of 3 weeks worth of dry time. I didn't plan to go a full year though.

But any way, that is what a 1year old kabanos looks like. It's hard as a rock and pretty much inedible. It's not gone bad though and smells really good.
I'll probobly shred or shatter it and use it as an ingredient in something like chili or baked beans.

Nice! A survivor. Looks good to me.

Here in the south west we make carne seca, thin sliced salted meat, usually deer or elk but can be beef or lamb, that is hung on a line and dried in the sun. It can keep for years but gets very dry and hard. It softens if cooked in liquid and for a snack we sometimes squeeze a little lime juice on it then cover with a damp paper towel and microwave for a few seconds. This makes it nice at plyable.

I wonder if you could poach the kabanos to soften it up?

 

[chopsaw]

I'd be all over that . Start gnawing it will often up .
Beef sticks 6 months in the fridge wrapped in pink paper .

 

[pushok2018]

Nice looking Kabanos! I can eat them at any stage: right after they done or in 1,2 or three weeks of drying!

 

[bauchjw]

Nice! Great work!