More Kabanosy Bytes

[BGKYSmoker]

This is the Hank Shaw recipe. I added 1/2 tsp FLC for the lactic acid and some dextrose. You can use FLC with cure 1 or 2.
not in the picture is 1t sugar.

3 lbs fresh ground pork. (fresh then i froze for later)

All mixed up and in the fridge while the sheep casings soak.

 

[bobrap]

Any chance for a link to the recipe? Thanks

 

[BGKYSmoker]

Any chance for a link to the recipe? Thanks

Dont know if i should post links but just google hank shaw kabanosy or Honest food and you will go to his site.

 

[bobrap]

ok, cool. I'll give that a shot. Been wanting to make it for a long time.

 

[LakeErieSMKR]

Do you let the sausage hang or dry for any length of time before putting in the smoker?

 

[BGKYSmoker]

To ferment i do for while, since these are using FLC i only hung them for couple hours.

Hanging now in the vertical, hickory on smoke setting.

 

[BGKYSmoker]

Pulled them from smoker at 152 IT, checked them 30 mins and they went to 153 IT. All is good

They have been cooling now for 2 hours. Brown bag em and fridge for couple days.

My wife said these are pretty good.

The FLC added a slight tang, not over powered.

 

[crazymoon]

Rick,Your baby Kabs look delicious !

 

[BGKYSmoker]

Thanks for the likes everyone.

 

[uncle eddie]

Those puppies look delicious! Like!

 

[pushok2018]

Looks very nice, Rick! Beautiful color... Nice fat distribution...I have this recipe in my archive but never tried it... I definitely will. Quick question for you: looks like you linked them at not longer then 4" long. Any purpose you made link shorter then traditional kabanosy? Just curious - in fact, I like them short.....

 

[BGKYSmoker]

Looks very nice, Rick! Beautiful color... Nice fat distribution...I have this recipe in my archive but never tried it... I definitely will. Quick question for you: looks like you linked them at not longer then 4" long. Any purpose you made link shorter then traditional kabanosy? Just curious - in fact, I like them short.....

I just wanted them short, between 1-2"

 

[BGKYSmoker]

I didnt have any celery seed that was called in the recipe so i used 1/4 t of celery flakes that got ground with the mix, the smoked sea salt added a nice taste.

 

[LakeErieSMKR]

To ferment i do for while, since these are using FLC i only hung them for couple hours.

View attachment 447791

View attachment 447792

Hanging now in the vertical, hickory on smoke setting.
View attachment 447802

Thanks. I've made lots of kielbasa ( fresh and smoked) but have never used cultures to get the sour tang. I will try it out on some kielbasa snack sticks

 

[SmokinAl]

Wow, what a good idea Rick!
Nice little bite size links!
They look delicious!!
Al

 

[BGKYSmoker]

Thanks Al.

 

[BGKYSmoker]

Thanks. I've made lots of kielbasa ( fresh and smoked) but have never used cultures to get the sour tang. I will try it out on some kielbasa snack sticks

Make sure you use some dextrose for the fermentation, if you like a heavy tang you could add more FLC

Or if you dont have any FLC you could use ECA.

 

[BGKYSmoker]

1/2tsp FLC
Typo on the LHP

1/2 T dextrose

 

[BGKYSmoker]

Thanks everyone.

 

[BGKYSmoker]

If I can't get the F-LC how much ECA would you recommend using?

1 level tsp per pound of meat.
Dont add eca to meat if your going to fridge the meat overnight, add eca last before stuffing