Three Day Kabanosy

[BGKYSmoker]

Yup a 3 day process.

Day: 1

Local grown pork butt. I trimmed the money muscle down for cubing.

Mix just the cure into the cubes. Mix it good until it gets tacky.
Cover and fridge over night.

Day: 2 is tomorrow.

 

[jcam222]

In for the ride........

 

[zwiller]

So am I.

 

[indaswamp]

I'm in! Who brought the snacks?? Oh- Rick is making them....hurry up Rick! LOL!!!

 

[Brokenhandle]

I'm in too... love kabonsy!

Ryan

 

[chopsaw]

Watching .

 

[JckDanls 07]

Heyyyy... You tall guys up front.... sit down so the rest of us can see ...

 

[JIMSMOKES]

Skosh over somebody and let me in.

 

[Fueling Around]

Lurking

 

[BGKYSmoker]

Day: 2

Getting ready to mix in the rest of the dry.

24.67g kosher
2.9g black pepper
2.9g sugar
1.45g nutmeg
1.45g caraway seed (whole as it will be ground in with the cubes)

All mixed in the cubes. Cure from yesterday worked well as its now tacky.
Cover and fridge for day 3.

Day: 3 will be grinding, stuffing. Hanging to dry and meld the meat then smoking.

This could end up in a day 4 process.

 

[crazymoon]

Rick, I love Kabanosy and yours is looking awesome!

 

[BGKYSmoker]

I keep my sheep casings in dry salt packed. If you take to many out you can always pack them back.

Here I am conditioning the casing for tomorrow.
1 cup filtered water
1.5T vinegar.
You can also use pineapple or lemon juice in place of the vinegar.

 

[BrianGSDTexoma]

I keep my sheep casings in dry salt packed. If you take to many out you can always pack them back.

Here I am conditioning the casing for tomorrow.
1 cup filtered water
1.5T vinegar.
You can also use pineapple or lemon juice in place of the vinegar.

View attachment 702903

First I heard of using vinegar. What does it do?

 

[BGKYSmoker]

First I heard of using vinegar. What does it do?

Softens the casings and helps reduce the veins.

No blowouts if your a great sausage maker

 

[BGKYSmoker]

Going old school with the grinding.
Have had this for while now. Cleaned and sanitized ready for action.

Does a good job and great for small batches.

I use a chopstick to push the cubes into the auger.

Took me 10 mins to grind. Now cover and fridge while I get the stuffer ready.

 

[BGKYSmoker]

Room temp hang to dry the casing. Then into smoker at 100* no smoke for an hour.

Time for some 100* no smoke for an hour.

Casing dry so let get some smoke with the cold smoker and oak pellets. Smoker temp is now 135*

 

[hoity toit]

Room temp hang to dry the casing. Then into smoker at 100* no smoke for an hour.

View attachment 702928

You have my vote ! Had a friend ask me what kabanosy was? really......, and he is a sausage guy. I told him it was like a buck stick or a slim Jim - and also gave him a education in sausages. You did a good job and the recipe is simple and spot on. congrats !!

HT

 

[Kvgsqtii]

Day: 2

Getting ready to mix in the rest of the dry.

24.67g kosher
2.9g black pepper
2.9g sugar
1.45g nutmeg
1.45g caraway seed (whole as it will be ground in with the cubes)

Is this per 1000g? Or per the 1451g shown in the first post?

Sausage looks great btw

 

[BGKYSmoker]

Is this per 1000g? Or per the 1451g shown in the first post?

Sausage looks great btw

1451

 

[crazymoon]

Rick, You're getting "hardcore " with the manual grinder. :)