Kabanosy Trend

Discussion in 'Sausage' started by nepas, Feb 15, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yeah the kabanosy is that good.

    Got 2.5 lbs of pork ground. This was done lastnight.


    All my dry ground (yes cure 1 also)


    Adding to the pork.



    Going to stuff/smoke this morning.

    I use this recipe. Mixed and ran thru my spice mill.

    25 g kosher

    1/2 t cure 1

    4 g sugar

    4 g black pepper

    2 g nutmeg

    2 g caraway seed

    1 g celery seed

    1/3 cup distilled water
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    I am in!!!! Love your sausages! Wish there was a "smell area here!"
     
  3. atcnick

    atcnick Smoking Fanatic

    Having polish parents I grew up eating kabanosy, it was always a fight because they would disappear too fast. I think a good kabanos will always be my favorite sausage.


    -Nick
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got Kabanosy in sheep casing and a loop in collagen.



    In my Bradley 6 rack with oak smoke going.


     
  5. sam3

    sam3 Smoking Fanatic

    [​IMG]
     
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good and an interesting recipe. I'm a little curious as to why there is no Garlic. Is this a different version?...JJ
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup

    diff recipe
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Kabanosy is done. Outside temp has dropped some so i'm going to let these hang in the smoker overnight.

     
  10. sam3

    sam3 Smoking Fanatic

    Wooo Hooo!!  They look great!

    I'm curious about the missing garlic too, as JJ noted. I personally like the garlic flavor in the Kab, interested in how you like these.
     
  11. ronrude

    ronrude Meat Mopper

    Another great one to try.
     
  12. z
     
    Last edited: Oct 16, 2013
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice kab Rick... Whats the lowest temp you can go with the bradley..... I'm looking for a smaller smoker and I like the results your getting. Are you using the wood pucks or the AMNPS or both
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Joe

    With my PID i can get low temps from 60*, Highest i have ever gotten is 236*. I really like Bradleys have been using them since 1999. (went thru 5 MES the 5th MES i smashed with a sledge POS)

    The 4 rack Bradleys are just as good as the 6 and the smoke generators operate the same. (like the 6 cuz you can make longer sausage)

    I use both Bradley pucks and AMZNPS. Recently i have been using pucks because i have so freaking many.
     
    Last edited: Feb 16, 2013
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great sausage makers dont need to use garlic to mask the mistakes......JK, NYUK NYUK NYUK

    Just a different recipe is all.

    Cold coming down from the north and supposed to get low temps tonite so i brought the Kabanosy inside.

     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Collagen casing.
     


    Sheep casing


    Vac sealing going to a friend.


     
  17. sam3

    sam3 Smoking Fanatic

    How did you like it without the garlic?

    They look real nice Rick.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Good without gaaaaalic.

    The tad of celery seed gave it a good taste.
     
  19. sam3

    sam3 Smoking Fanatic

    Good to know, thanks! [​IMG]
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice..................
     

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