• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Kabanos

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,358
5,717
Joined Dec 25, 2010
Here is the last of the kabanos i made couple months ago. Had this in vac bag and in freezer. Taste is still spot on.

Time to make more soon.


 

szynka

Fire Starter
59
14
Joined Feb 19, 2014
The texture in that cross section does not resemble that of a kabanos. 
 

szynka

Fire Starter
59
14
Joined Feb 19, 2014
It may be a thin diameter sausage of some sort, and it may taste brilliant, but does not have the physical features of traditional kabanosy.
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,358
5,717
Joined Dec 25, 2010
 
It may be a thin diameter sausage of some sort, and it may taste brilliant, but does not have the physical features of traditional kabanosy.
Whatever
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
 
It may be a thin diameter sausage of some sort, and it may taste brilliant, but does not have the physical features of traditional kabanosy.
If only it was possible to go through the computer screen and give someone a good knock on the nose!

Nepas, those look good. Next time I order casings I'll have to get some sheep casings to give this sausage a try.
 

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
The temperature is dropping and I've been thinking of making some sausage. Kabanosy is a great place to start. Thanks for feeding my sausage fever, and I'm glad to see you posting some sausage.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
11,135
5,254
Joined Oct 31, 2012
If those don't look like they are supposed to, I suggest you send them here, Nepas. I would be happy to take them off your hands!

Disco
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,736
4,204
Joined Nov 12, 2010
Here is the last of the kabanos i made couple months ago. Had this in vac bag and in freezer. Taste is still spot on.
Time to make more soon.
Rick, evening... I'd eat it.....
 

venture

Smoking Guru
OTBS Member
6,949
73
Joined Aug 1, 2008
Sausage, turkey dressing, meatloaf, chili........?

Some things are only right if they are exactly like .........?

Pass me some of that stuff!

Good luck and good smoking.
 

sam3

Smoking Fanatic
817
66
Joined Jan 24, 2012
Looks great Rick. I've tried your recipe before and love it.

Keep up the good work.
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
6,548
2,019
Joined Aug 24, 2014
Nepas,looks good, I have purchased some 22mm sheep casing and will be making kabonosy as soon as work slows down !
 

brooksy

Master of the Pit
1,195
49
Joined Mar 17, 2014
Omg!!! That can't be kabanosy!! It's not the right size or length or color! You didn't wear you proper kabanosy making underwear and you hair wasn't cut in the proper style. Some people are real tools! Looks delicious to me. I'll third what Disco said you can send it my way
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,962
613
Joined Nov 3, 2011
That person seems to always be negative even thou, he or she has not started any threads, just contradicts posts. 

Just my 2 pennys 

Again,, Looks great Nepas

DS 
 

szynka

Fire Starter
59
14
Joined Feb 19, 2014
Look you guys, I did not criticize the sausages, their quality, appearance and I'm sure they taste good.  But they are not Kabanosy.  If you ordered a hamburger and got meatballs  at a restaurant would you say, "wow what a nice hamburger"?  Because that is what you are all doing here. 
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
The only 2 comments you post on this thread are negating what the OP called his sausage and telling it's not what he thinks and calling him out on it. Did you ask about the preparation of the sausage? The size of the grind? Spice mixture? The process he used?

I'm sorry but a little more than the look of a sausage makes it fall into a certain category. He could be using a century old recipe past down from a distant relative. But no, all you know is that specific picture doesn't look "like" it to YOU, and you don't bother asking him for a bit more information so you can make some constructive criticism to help....not that he needs it from what I've seem in his posts!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.