Kabanosy

[rippper]

gonna take a shot at making a 10 lb batch of kabanosy. Had a 8 lb pork butt, added 2 lb of ground venison to bring total weight to 10 lb. used an avg/combiation of 3 different recipes. Ground up the meat and its in the fridge till tomorrow. After stuffing and smoking does it have to hang in a cool place for a few days? thx for looking

 

[DanMcG]

I like to refrigerate it for12-24 hours and then let it hang in the kitchen for an hour or two to dry before smoking

 

[chef jimmyj]

What Dan said plus, after smoking and ice water chilling, hang at room temp an hour or two to Bloom. Aka, let the casing dry and darken in color. Gives a prettier look...JJ

 

[PolishDeli]

After blooming, they are good to go. However, kabanosy get better as they dry out a little bit.
To dry them, you can put them in a brown paper bag, or wrapped in paper towels. Keep them refrigerated. Takes about a week. I snack on them along the way, and they are usually all gone before they get too dry.

 

[rippper]

Thx for the replies. It's all stuffed and in the fridge... Test fry was awesome.... Would be a great bulk sausage.

 

[pushok2018]

Looking....

 

[chef jimmyj]

Whether I make regular Smoked Kielbasa or Kabanosy, I hold back a couple of pounds Fresh also called White Kielbasa. They are great simmered in Sauerkraut, on the Grill or browned in a little bacon grease...JJ

 

[rippper]

Out of the fridge, onto the rack for a couple hours

 

[pushok2018]

Nice progress.... Beautiful color is developing already....

 

[rippper]

Well sausage in all put away. Flavor was excellent, but the casings were a little tough. The new camp chef preformed great the whole smoke staying between 160 and 165. This will make some nice kielbasa stuff in to Hog casings. Thx again for the tips.