Kabanosy First Run

[nyc oz]

Did my first run with my new Hakka stuffer. Been using a jerky Shooter in the past to stuff sticks in collagen.
Machine works great just need the operator to stuff a little firmer.
6 hour Apple wood smoke in the MES30 with Mailbox mod (AMNPS)..

Taste is phenomenal !!!

 

[tropics]

Sticks look good
Richie

 

[tallbm]

Hi there and welcome!!!
Man that looks very good! What grind plate are you using, I like the look and it looks like you have a bigger meatier texture of meat inside those sticks.

 

[browneyesvictim]

Ug. I'm out of sticks and yours look good!

 

[mds51]

Please share your recipe for this Sausage!!
Thank You!!
mds51

 

[nyc oz]

Hi there and welcome!!!
Man that looks very good! What grind plate are you using, I like the look and it looks like you have a bigger meatier texture of meat inside those sticks.

I do a double grind with the course plate on my Kitchen Aid.

 

[nyc oz]

Thanks to all. Here is the recipe:

6 pounds pork 80/20 fat ratio

6 tablespoons kosher salt

1 ¼ teaspoons Cure #1

2 teaspoons sugar

4 teaspoons crushed black pepper

2 teaspoon nutmeg

2 teaspoons caraway seed

2 teaspoon Granulated garlic

½ teaspoon celery seed

½ cup ice water depending on consistency

Mix Seasoning with meat before grinding

 

[crazymoon]

NYCO, Nice looking kabonosy, they are my favorite snack stick to make .

 

[daveomak]

Good lookin' sticks... I'd eat 'em...

 

[SmokyMose]

I’ve been wanting to try Kabanosy for a while now but couldn’t find a recipe.
Thank you!
They look great!
I sent a “Like” your way....

 

[junkpile]

Shot 2 deer yesterday, hoping to run a batch of kabanosy sometime this week. Picked up sheep casings yesterday. Did you use Prague #1 or tenderquick? How is the saltiness?

 

[nyc oz]

Cure #1. The salt is dead on .. Been playing with this recipe for a while..

 

[junkpile]

Did mine yesterday. 7:3 venison to pork shoulder ratio. Looks great. Pan fried great (first experience with kabanosy to any extent, very interesting flavor). I used a different recipe than yours, though. Should be in the smoker today.

 

[SmokyMose]

Thanks to all. Here is the recipe:

6 pounds pork 80/20 fat ratio

6 tablespoons kosher salt

1 ¼ teaspoons Cure #1

2 teaspoons sugar

4 teaspoons crushed black pepper

2 teaspoon nutmeg

2 teaspoons caraway seed

2 teaspoon Granulated garlic

½ teaspoon celery seed

½ cup ice water depending on consistency

Mix Seasoning with meat before grinding

Couple of questions.
How do you know your meat is at 80/20? Is it pre ground?
Also, what brand kosher salt did you use?

I know, that’s 3 questions....

 

[mds51]

Sausage and recipe look really good! Do you think using fresh crushed garlic would hurt or change the overall flavor of the Kabanosy?
mds51

 

[nyc oz]

Couple of questions.
How do you know your meat is at 80/20? Is it pre ground?
Also, what brand kosher salt did you use?

I know, that’s 3 questions....

I use pork loin (BJ's CluB) and mix it with pork fat ( trim from my pork belly for bacon). I grind it myself. Morton's Kosher salt.

 

[nyc oz]

Sausage and recipe look really good! Do you think using fresh crushed garlic would hurt or change the overall flavor of the Kabanosy?
mds51

Always used granulated garlic as it is easier to mix as it dissolves and covers more surface than little pieces.

 

[tallbm]

I use pork loin (BJ's CluB) and mix it with pork fat ( trim from my pork belly for bacon). I grind it myself. Morton's Kosher salt.

I do 99% of my sausage from wild game meat. I just buy trimmed pork back fat from the butcher. It makes going 80/20 super easy and 80/20 math is very easy as well (4 meat/1 fat = 5 pounds sausage, and 8 meat/2 fat = 10 pounds of sausage, mix and match those numbers for 15, 20, 25, etc. pounds of sausage).

I get consistent and repeatable results that are amazing EVERY time! No guessing, no buying pork butts or briskets and eyeballing, etc. Just consistent heavenly sausage :D

 

[SmokyMose]

I use pork loin (BJ's CluB) and mix it with pork fat ( trim from my pork belly for bacon). I grind it myself. Morton's Kosher salt.[/QUOTE
Perfect! I can get back fat from a meat shop here and I already have loin. Some recipes call for Diamond Crystal which is why I asked. I use Morton’s for pretty much everything.
Looks like a Kabanosy weekend coming up!
I’ll be using 22mm collagen instead of sheep, though.
Thanks, oz.

 

[SmokyMose]

Not sure what happened there...