First shot at Kabanosy

[wes w]

This has been an interesting week-end.  To much to do and almost got it  all done.   Only thing I didn't get done was smoke the Kabanosy.   My question is.  How long can I keep them in the frig drying?

I also learned something this week end.  DO NOT put breakfast sausage and kabanosy  sausage in the same frig in the same container  at the same time.  I put both in the frig yesterday to stuff today.   I got a very pleasant surprise.   My breakfast sausage had a flavor of kabanosy.  It will be eaten, but not what I had intended.

3lb. Pops breakfast sausage, with the overpowering hint of kabanosy.

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• wes w
• Mar 3, 2013

My first shot at sheep casings.   I didn't really have any problem stuffing them.  The problem was getting the damn things untangled after soaking.  I gave up on the knot and just cut them.  I also learned that if you add vinegar to the last soaking, these suckers will just get  big and fluffy and are so easy to handle and get on the horn.

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• wes w
• Mar 3, 2013

Into the freezer. 

Now to the Kabanosy

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• wes w
• Mar 3, 2013

Ready to dry.   I've got them in the frig now.   My question was how long can I keep them in the frig before smoking.   I just ran out of time today.   The sheep casings stuffed without any problems.  They seemed to have a lot of holes in them.  Is that normal?  I got these from Sausage Maker.

More to come.  Thanks for looking.

 

[shannon127]

You should be good for a day or so.  Just want to make sure they do not dry out too much or attract flavors from the frig

 

[woodcutter]

The sheep casings should not be full of holes. If the casings are holding the meat in place it will seal up when cooked. How about that Kabonosy? I mixed some up yesterday and test fried. I really like the caraway taste. I've never had it before.

 

[kathrynn]

Wes...someone else in the Sausage forum had a problem with holes in the casings this past week.  Don't know what thread it was on...but they were like swiss cheese from the pics.  Call the Sausage maker place and let them know.

Kat

 

[rexlan]

The crappy sheep casings were mine and from Sausage Maker.  I threw them out but they gave me a refund.

I think sausage Maker gets their stuff overseas and has zip quality control.  I will not buy casings from them again.

 

[mds51]

Would you please share yoru recipe for the Kabonosy. I used one of the other recipes on the forum to make snack sticks and they were good, but there was not enough flavors from th nutmeg and caraway amounts that I  used to make them. I also used Hickory Pellets and smoked the sticks for 8 hours so the strong hickory smoke flavor might have been too much for this type sausage.. I also did a batch of Pepperoni sticks at the same time and that flavor came through much better. I am going to try some milder woods next time due to the long smoking time.

Thanks mds51

 

[dirtsailor2003]

Holy casing Sunday!! All joking aside, the kabanosy looks great!  I really have to get my dedicated sausage smoker up and running.

 

[wes w]

You should be good for a day or so.  Just want to make sure they do not dry out too much or attract flavors from the frig

Shannon, would I be better off to just freeze them?   It doesn't look like I'm going to be able to smoke them till the week-end.

The sheep casings should not be full of holes. If the casings are holding the meat in place it will seal up when cooked. How about that Kabonosy? I mixed some up yesterday and test fried. I really like the caraway taste. I've never had it before.

This is my first run at them.  They smell awesome, can't wait to taste them

Wes...someone else in the Sausage forum had a problem with holes in the casings this past week.  Don't know what thread it was on...but they were like swiss cheese from the pics.  Call the Sausage maker place and let them know.

Kat

I thought it was something I had done until it just kept happening.

The crappy sheep casings were mine and from Sausage Maker.  I threw them out but they gave me a refund.

I think sausage Maker gets their stuff overseas and has zip quality control.  I will not buy casings from them again.

These were from Sausage Makers.  I was really  disapointed for what they cost.

Would you please share yoru recipe for the Kabonosy. I used one of the other recipes on the forum to make snack sticks and they were good, but there was not enough flavors from th nutmeg and caraway amounts that I  used to make them. I also used Hickory Pellets and smoked the sticks for 8 hours so the strong hickory smoke flavor might have been too much for this type sausage.. I also did a batch of Pepperoni sticks at the same time and that flavor came through much better. I am going to try some milder woods next time due to the long smoking time.

Thanks mds51

Kabanosy
Meats	Gr/Kg	Actual	Ratio
Pork 80%	1000		0.0
salt	17	0.0	0.0
Cure #1	2.5	0.0	0.0
pepper	2	0.0	0.0
Allspice	2	0.0	0.0
Caraway	1.25	0.0	0.0
Garlic Powder	1.5	0.0	0.0
nutmeg	1	0.0	0.0
cold water	100	0.0	0.0

Holy casing Sunday!! All joking aside, the kabanosy looks great!  I really have to get my dedicated sausage smoker up and running.

Thanks DS.   I just need more hours in a day to get everything done.

 

[shannon127]

I'd freeze them then

 

[wes w]

Thanks Shannon.   I hate having to stop half way through something, but I really thought I would have time to smoke them yesterday.

 

[wes w]

Well, my kabanosy are in the freezer.  They smelled so good coming out of the frig.  Question.  The casing still felt "sticky"   After hanging in the garage at about 45 deg. half a day Sun. and in the frig all day Mon.   To me sticky isn't dry.  Do they need to hang at room temp.?    I'll probably smoke them Sat.   I'll get them out of the freezer Thurs.  I hope the freezer doesn't effect the casing.  

Hope everyone has a great week! 

 

[shannon127]

Just checking to see if you got a chance to smoke the Kabanosy yet

 

[wes w]

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• wes w
• Mar 9, 2013

Finally got it done today.   3 hours at 150.  

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• wes w
• Mar 9, 2013

Hot water bath of 175 for 10 min.

Cold water bath and sample.

Wasn't sure what I was expecting but these were really good!   Casing was a little tough but no unbearable.  I'm guessing freezing them in the casing may have made them a little tough.  Great flavor, great aftertaste.   I have them hanging in the garage for as long as they last.  

I will be doing more of these in the very near future!

Thanks Shannon for the great recipe.

 

[kathrynn]

Wes!  Those look good!  Congrats!

Kat

 

[shannon127]

They look very good Wes.  They get even better the more they dry.

 

[wes w]

Thanks Shannon.  I'm guessing I'm going to need more then a couple pounds  if I sample everyday for 7 days.....  

Every time I walk into the garage I can smell them.  I think,  I better sample them to make sure they're  still good.  :-)
 

 

[shannon127]

It doesn't matter how many pounds you make, they never last the 7 to 10 days!! 

 

[wes w]

Wes!  Those look good!  Congrats!

Kat

Thanks Kat.   They are very good!   I cut back a little on the caraway to my taste.  Great flavored spice but a little over powering for my taste in the brats.   I cut it back to 1g for the kabanosy.  To me, it was a great blend of flavor. 

 

[wes w]

It doesn't matter how many pounds you make, they never last the 7 to 10 days!! 

Wife gave her seal of approval.  They may not make it through the week-end!  

 

[roller]

Oh Yea there good...Nice job !!!