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Another kabanos thread

PolishDeli

Meat Mopper
221
295
Joined Oct 9, 2018
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.
20210402_225241.jpg


Done and bloomed
20210403_132455.jpg


20210403_153507.jpg


Cross-section
20210403_151036.jpg


Cross-section after 1week drying - in the fridge, wrapped in butcher paper.
20210411_140121.jpg


Cross-section after 2weeks drying - in the fridge, wrapped in butcher paper
20210417_105351.jpg


Cross-section after 3 weeks drying - in the fridge, wrapped in butcher paper
20210423_232359.jpg


Thanks for looking, smacznego!
 
Last edited:

SmokinEdge

Master of the Pit
SMF Premier Member
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Joined Jan 18, 2020
Dang nice kabanosy. Well done. Emulsifying that class III is the way to go. It just glues everything together. So nice.
 

smokeymose

Master of the Pit
SMF Premier Member
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Joined Aug 13, 2015
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

Master of the Pit
SMF Premier Member
1,217
764
Joined Jan 18, 2020
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.
 

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