I was working from home last week and as soon as I wasn't busy with my work for 100% I had extra time to cook something.... but I couldn't buy any meat from my local supermarkets because they didn't have what I need - the pork butt. I called them every day and spoke with meat department manger but every time his answer was " no, we don't have it". Almost hopelessly, I decided to dig deeper in my freezer and all of a sudden I found one store-sealed pork loin, some picnic (vac sealed by me some time ago) and some (more then I needed) pork fat, also vac sealed by me. All together 2900 g or 6.4 #.
It was long ago when I made Kabanosy last time so I decided to make some. I used Marianski recipe as a base but made some additions to it.
1. I grinded semi-frozen loin with 10 mm plate first
2. I grinded semi-frozen picnic and almost frozen fat thought 6 mm plate. I know this is kind of coarse grinding but I wanted to try this....
3. Dissolved salt and cure 1 in 200 ml cold water and mixed it with the meat and then in the fridge for an hour.
4. Out of fridge, mixed in all spices and in the fridge overnight.
5. Next morning I began staffing using 22-24 mm sheep casing which was soaking in water since last night in the fridge. I was thinking to use collagen 24 mm casing but decided to spent more time with sheep casing. Surprisingly, I didn't suffer too much while stuffing - just one blow when I tried to link sausage...
6. On the rack for 1 hour to dry a little...
7. In the smoker at 135F for one hour and then introduced smoke for two and a half hours. I was increasing the temp for 10 degrees every hour. I kept 165F for three hours.
This is how Kabanosy looked at 6 hours mark:
... and the slice:
My impression:
very nice taste with a nice snap when I bite it. I liked coarse grinding much better. BUT: I am still in search for taste I remember from like 30 years ago, when I tried Kabanosy bought in a small Polish store in San Francisco.
Thank you for watching!
It was long ago when I made Kabanosy last time so I decided to make some. I used Marianski recipe as a base but made some additions to it.
1. I grinded semi-frozen loin with 10 mm plate first
2. I grinded semi-frozen picnic and almost frozen fat thought 6 mm plate. I know this is kind of coarse grinding but I wanted to try this....
3. Dissolved salt and cure 1 in 200 ml cold water and mixed it with the meat and then in the fridge for an hour.
4. Out of fridge, mixed in all spices and in the fridge overnight.
5. Next morning I began staffing using 22-24 mm sheep casing which was soaking in water since last night in the fridge. I was thinking to use collagen 24 mm casing but decided to spent more time with sheep casing. Surprisingly, I didn't suffer too much while stuffing - just one blow when I tried to link sausage...
6. On the rack for 1 hour to dry a little...
7. In the smoker at 135F for one hour and then introduced smoke for two and a half hours. I was increasing the temp for 10 degrees every hour. I kept 165F for three hours.
This is how Kabanosy looked at 6 hours mark:
... and the slice:
My impression:
very nice taste with a nice snap when I bite it. I liked coarse grinding much better. BUT: I am still in search for taste I remember from like 30 years ago, when I tried Kabanosy bought in a small Polish store in San Francisco.
Thank you for watching!
