- Dec 27, 2023
- 13
- 6
Hello everyone
I recently made my first batch of Kabanosy (or something similar to kabanosy) and I have a few questions that I hope some of you can help me with.
The recipe I used was from Two guys and a cooler. The meat I used was 35% venison, 40% lean pork from the hind leg, 25% back fat. i ground everything once through a 6mm plate which is the smallest I have. I cured the sausages over night and then smoked to an internal temp of 155f (some got to 160). To reach desired internal temps I set my smoker to 200f at the end of the cook. I then dried the sausages in a curing chamber, some for a week some for two weeks.
The flavour of the snack sticks is very good. My issue has to do with the texture.
The fat is decently spread out but it is like little pockets of creamy lard. I don’t mind this texture but my girlfriend finds it off putting and I wouldn’t be surprised if others did as well.
Is kabanosy supposed to be like this? Or where did I go wrong? Perhaps I over cooked them and never noticed. Or maybe my grind was just too large?
Thanks in advance to anyone taking the time to help me out.
Cheers
I recently made my first batch of Kabanosy (or something similar to kabanosy) and I have a few questions that I hope some of you can help me with.
The recipe I used was from Two guys and a cooler. The meat I used was 35% venison, 40% lean pork from the hind leg, 25% back fat. i ground everything once through a 6mm plate which is the smallest I have. I cured the sausages over night and then smoked to an internal temp of 155f (some got to 160). To reach desired internal temps I set my smoker to 200f at the end of the cook. I then dried the sausages in a curing chamber, some for a week some for two weeks.
The flavour of the snack sticks is very good. My issue has to do with the texture.
The fat is decently spread out but it is like little pockets of creamy lard. I don’t mind this texture but my girlfriend finds it off putting and I wouldn’t be surprised if others did as well.
Is kabanosy supposed to be like this? Or where did I go wrong? Perhaps I over cooked them and never noticed. Or maybe my grind was just too large?
Thanks in advance to anyone taking the time to help me out.
Cheers