I really REALLY hope I like this kabanosy because...

[gmc2003]

Nice looking sticks Sherry

Point for sure
Chris

 

[boykjo]

They're done...and delicious even before resting them in the fridge.

I ran a doubled-up piece of butcher's twine over my sink to hang them on after removing them from the oven and giving them a cold water bath...so what now?

I'm assuming I need to let them hang there until the casings are thoroughly dry. Can I cut them to length before I wrap them in butcher's paper and put in the fridge to dry further?

I like them...a lot. I guess I now officially have a good excuse to pop for sheep casings (don't care for the collagen as it's tough, but I have had the casings in my fridge for a long time so that could be the problem I guess).

Pics shortly!

kabanosy looks great. Sheeps will take them to the next level. Heres a pic of some dried Kabanos with sheeps I did a while back on page 2. They will darken up as they bloom and dry.

kabanos (Dried and Finished)

Everything looks Awesome Joe!!!!!!!!

www.smokingmeatforums.com

Great job........

Boykjo

 

[JckDanls 07]

Can I cut them to length before I wrap them in butcher's paper and put in the fridge to dry further

That would be a YES... You can also just put them in brown paper lunch bags after cut to length....

Winner... Winner... They look great...

 

[SherryT]

Thanks for the kind words, everyone! I'll DEFINITELY be making these again...and again...and again!

Also, the recipe seems like it would be a good "base", so to speak (want a bit of a bite...add a bit of hot stuff).

I stuck them on a couple of racks and put in the fridge last night. I'll weigh the batch (so I can track weight loss), cut them to length and wrap them up in butcher's paper later today...gonna be interesting to see how they change over the next few days!

VERY pleased how these turned out!

 

[Dave in AZ]

Great job, and to me they do get better after 7 days in fridge or so!

 

[hoity toit]

I prefer the "smoke for color" and SV finish. It has served me well so far. On the other side of that, I have had fat out going all the way on the smoker even though the IT of the sausages never got above 151°.

you had a fat out because the fat was smeared when ground or stuffed.