Time for some Kabanosy. I divided up pork into two classes for two different grinds.The prime cut of pork went through a 5/16 plate and the fattier pork went through a 3/16 plate.Mixed up the seasonings from Marianskys book for an 11# recipe.
I used 22mm sheep casings that had been soaking overnight.
It took about two hours for me to stuff all 11 pounds as I was alone and these casings are a PITA but here is the tub when finished.
I let them air dry for an hour before putting in the smoker at 120* with the dampers wide open and no smoke. They stayed in the smoker over an hour with no smoke before I added hickory chips and bumped the temp every 45 minutes up 10 degrees. I kept the smoker temp below 170* and it took about 4.5 hours to reach a IT of 155* and then rested hanging in my cellar overnight.
Cut up and packaged and into my goodie fridge for later consumption. Kabanosy are an excellent snack stick !
Thanks for looking ! CM
I used 22mm sheep casings that had been soaking overnight.
It took about two hours for me to stuff all 11 pounds as I was alone and these casings are a PITA but here is the tub when finished.
I let them air dry for an hour before putting in the smoker at 120* with the dampers wide open and no smoke. They stayed in the smoker over an hour with no smoke before I added hickory chips and bumped the temp every 45 minutes up 10 degrees. I kept the smoker temp below 170* and it took about 4.5 hours to reach a IT of 155* and then rested hanging in my cellar overnight.
Cut up and packaged and into my goodie fridge for later consumption. Kabanosy are an excellent snack stick !
Thanks for looking ! CM
