Kabanosy

[shannon127]

@Jeremy---Its not the size of the stuffer that counts, its how you use it

@Dave--Thanks, they are the best thing since chocolate covered bacon ice cream--Patent pending

 

[thoseguys26]

I missed this one too, those look great and simple.

 

[diggingdogfarm]

Stuffers.jpg

• shannon127
• Jan 16, 2013

:icon_eek:



Cool!



~Martin

 

[smoking b]

@Jeremy---Its not the size of the stuffer that counts, its how you use it

@Dave--Thanks, they are the best thing since chocolate covered bacon ice cream--Patent pending

Ha!  

 

[venture]

Holy  Stuffer, Lone Ranger!

Good luck and good smoking.

 

[thoseguys26]

Yeah that's a nice picture of the family! Ma & Pa & the twins

 

[shannon127]

Yeah that's a nice picture of the family! Ma & Pa & the twins

Don't forget about grandpa around the corner

 

[smoking b]

Don't forget about grandpa around the corner

Wow - didn't notice him - very nice set! 

 

[paul catt]

So ... whats  Kabanosy taste like ... I think I may have had some at a Russian Deli about 80 miles away ..they make their own stuff there and its always great ...is it just a little bigger than a slim jim and taste like Kielbasa ?

 

[shannon127]

Kabanos is kinda like you described. It is a Polish sausage which is a little bigger than a Slim Jim. Since it is a Polish sausage it shares many of the same spices as "kielbasa". It is dried so the flavor is more concentrated. IMHO,it is best meat stick.

 

[sam3]

Thanks for posting the recipe Shannon. Yours looks great!

Going to give this one a go soon!!

 

[shannon127]

Thanks Sam

 

[sam3]

Thanks Sam

I made your recipe today. Wow! Will post a thread soon!

 

[shannon127]

I hope it turned out well!!

 

[smokinhusker]

Great looking kabanosy and I really like the idea you mentioned!!!! LOL

Jimmy-  I say we break out the big stuffers and make a kabanos from your house to my house and back.  The only problem I see is finding a smoker big enough.

Stuffers.jpg

• shannon127
• Jan 16, 2013

 

[shannon127]

@stayhot- after stuffing I hang usually overnight or until the cases dry. I then smoke with cherry at 155 for 3 hours or until I am satisfied with the color. Sometimes the time is either more or less depending on the humidity. I do poach them in 170-175 water water for about 10 minutes so the internal temp gets to 155. It also help rehydrate the outer layer a bit.

 

[shannon127]

I have tried them both ways.  If you do not dry them at all, them finishing in the smoker is better.  By poaching you ad back some of the moisture to the outermost layer, so they dry more evenly.  You don't get the case hardening and soft squishy center.

 

[shannon127]

Is it possible that I went a little overboard?

ohyeah.jpg

• shannon127
• Feb 1, 2013

 

[diggingdogfarm]

Is it possible that I went a little overboard?

ohyeah.jpg

• shannon127
• Feb 1, 2013

Naw!!!!!
You're just warmin' up!!!!


~Martin :biggrin:

 

[smoking b]

Is it possible that I went a little overboard?

ohyeah.jpg

• shannon127
• Feb 1, 2013

WOW! I need to be RIGHT THERE in that corner!!