Kabanosy Today

[BGKYSmoker]

I really like this polish style sausage stick.

Mix ready for 2.5 lbs of ground poke.

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• BGKYSmoker
• Mar 25, 2013

2.5 lbs poke. Ground 2x thru course plate.

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• BGKYSmoker
• Mar 25, 2013

Poke has been seasoned and mixed.

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• BGKYSmoker
• Mar 25, 2013

Using sheep casings to keep the Kabanosy authentic.

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• BGKYSmoker
• Mar 25, 2013

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• BGKYSmoker
• Mar 25, 2013

Stuffed and ready for smoker.

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• BGKYSmoker
• Mar 25, 2013

Oak smoke.

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• BGKYSmoker
• Mar 25, 2013

 

[shannon127]

Look good so far!

 

[roller]

I`m with you nepas. It is really good and looks like your off to another great start with it...

 

[BGKYSmoker]

These are done. Supposed to be in the mid 30s tonight so i'm going to shut smoker off leave hang in here all night.

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• BGKYSmoker
• Mar 25, 2013

 

[wazoo]

Looks great.  That is another "must do" project for me. How long will you age it before it is ready?

 

[roller]

Looks like your getting ready for the gathering....

 

[BGKYSmoker]

yeah getting ready. i'm running out of hanging places.

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• BGKYSmoker
• Mar 26, 2013

@stayhot

i get the sheep from gander mtn

 

[shannon127]

Looks pretty good.  How long have they been hanging?

 

[roller]

yeah getting ready. i'm running out of hanging places.

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• BGKYSmoker
• Mar 26, 2013

@stayhot

i get the sheep from gander mtn

   Gotta get a bigger colset...

 

[disco]

Thanks for another great idea to try!

 

[driedstick]

I can always store them for you if you would like.... for some reason I have been having trouble with UPS on the returns they keep loosing them