Kabanosy with cheese?

[captainf3]

Has anyone tried making Kabanos with cheese? Thinking about trying this tonight. Comments and advise appreciated.

 

[SmokyMose]

I haven't made Kabanosy yet, but I did try some hi temp cheese in a batch of sticks last weekend. I only used about a half cup of cheese for 5#, so it didn't show up a lot in all the sticks. Every now and then you get a bite with a cheese surprise. I'm afraid to go with more than that through a 1/2" horn into 16mm casings.

 

[captainf3]

​I have done sticks and kielbasa with cheese before. Was just wondering if anyone tried Kabanos with cheese because of the resting period for 5 to 7 days after the smoke. Would the cheese dry out?

 

[oberst]

Definitely interested in this; I made Kabanonsky sticks and they turned out good, but were on the bland side.  I was thinking about how cheese may have made a real difference, along with more garlic.  Hopefully someone has insight on this one.

 

[SmokyMose]

​I have done sticks and kielbasa with cheese before. Was just wondering if anyone tried Kabanos with cheese because of the resting period for 5 to 7 days after the smoke. Would the cheese dry out?

I wouldn't think so. It's not exposed to the air, but inside the meat.

 

[captainf3]

I think I'm going to put some cheese in half the batch and see how it turns out.

 

[crankybuzzard]

I think I'm going to put some cheese in half the batch and see how it turns out.

You'll love it!

Kabanosy is our most made snack stick here. Most without cheese, but when the wife asks for it, she gets it.

Your cheese will be fine if you let them rest.

 

[captainf3]

Thanks for all the replies.