Time For Kabanosy

[BGKYSmoker]

AKA: Kabanos

Doing 5lbs ready for sheep casing tomorrow.

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• BGKYSmoker
• Jan 30, 2017

kabby1.jpg

• BGKYSmoker
• Jan 30, 2017

kabby2.jpg

• BGKYSmoker
• Jan 30, 2017

kabby.jpg

• BGKYSmoker
• Jan 30, 2017

 

[HalfSmoked]

waiting to see finish just last evening I did some of your pickle eggs and sausage recipe. I asked in another thread what part of Fl. you were in I see Fort Pierce east coast I use to know some people from here they are most likely gone now.

Warren

 

[BGKYSmoker]

 

waiting to see finish just last evening I did some of your pickle eggs and sausage recipe. I asked in another thread what part of Fl. you were in I see Fort Pierce east coast I use to know some people from here they are most likely gone now.

Warren

Only been here for 2 years, we like it. I been all over from Calif to Lancaster county & north east PA to GA and points intween.

 

[crankybuzzard]

The most popular snack stick in the world, or so they say over in Poland!

It's the one I make the most of for sure!

 

[BGKYSmoker]

 
The most popular snack stick in the world, or so they say over in Poland!

It's the one I make the most of for sure!

Polish butcher shop up in Atl by my daughter sells kaby for $14.99lb

 

[SmokinAl]

Looks good so far Rick!

Al

 

[johnnyb54]

Watching, waiting and drooling:drool. Do you use pork loin and pork fat or pork butt? Any chance of posting the recipe?

 

[bellaru]

Can't wait to see the finished product
Looking good so far

 

[BGKYSmoker]

Pork is ground pork butt. Butt has just the right amount of lean to fat. Loin is too lean IMHO.

So your meat has been in the fridge all night...EH

Re mix it by hand before stuffing.

kaby103.jpg

• BGKYSmoker
• Jan 31, 2017

My LEM 5lb stuffer has served me well over the years with quite a few thousand pounds run thru it. This morning i found a small cut in the O ring. Time for a new one.

kaby99.jpg

• BGKYSmoker
• Jan 31, 2017

To get the sheep casings on your tube, keep the entire area wet, tube, tray/tub or whatever you use. I use trays they come in handy and are cheap at restaurant supply stores.

Run the meat to the end of the tube, casing slides on better.

kaby100.jpg

• BGKYSmoker
• Jan 31, 2017

For every pound of meat you will use 2-2.5' of casing.

You have a poker? Of course you do as you will have air pockets. Torch the tip to sanitize.

kaby102.jpg

• BGKYSmoker
• Jan 31, 2017

Now to stuff. I use 2 lengths of sheep casings for 5lbs.

kaby101.jpg

• BGKYSmoker
• Jan 31, 2017

My self like stated i keep my trays wet. This is just how i do it. Your results may vary.

kaby104.jpg

• BGKYSmoker
• Jan 31, 2017

Keep that poker handy, this is where you will poke the air pockets. Once the meat firms up its harder to get the air out. Air pockets will not hurt your sausage. Now dry cure salami you will want to get as many air pockets out as you can. Nuther ball game.

kaby105.jpg

• BGKYSmoker
• Jan 31, 2017

My hanging spot is in my shower or closet. 

Why?

To those of you that are new, We are full time RVrs in a 40' 5th wheel I have to use what i have.

Hanging to let the casings dry some.

kaby106.jpg

• BGKYSmoker
• Jan 31, 2017

BBL

 

[BGKYSmoker]

Watching, waiting and drooling:drool. Do you use pork loin and pork fat or pork butt? Any chance of posting the recipe?

I will not post the recipe as it may have CW patent on it. You can google for a recipe.

 

[johnnyb54]

I will not post the recipe as it may have CW patent on it. You can google for a recipe.

No problem on the recipe I understand completely. Can you let me know what cut of pork you used?

 

[BGKYSmoker]

No problem on the recipe I understand completely. Can you let me know what cut of pork you used?

Ground pork butt. Loin is way to lean.

 

[HalfSmoked]

 

 

waiting to see finish just last evening I did some of your pickle eggs and sausage recipe. I asked in another thread what part of Fl. you were in I see Fort Pierce east coast I use to know some people from here they are most likely gone now.

Warren

Only been here for 2 years, we like it. I been all over from Calif to Lancaster county & north east PA to GA and points intween.

I assume work keep you on the move but a great way to retire if in fact you are. I have a neighbor who snowbirds in Sebastian Fl. not to far from you.

Warren

 

[BGKYSmoker]

 
I assume work keep you on the move but a great way to retire if in fact you are. I have a neighbor who snowbirds in Sebastian Fl. not to far from you.

Warren

I retired early. My wife was an Air Traffic controller for 35 years, we went where she wanted to go. Finally retiring in Savannah Int.

Sebastian is about and hour north of us, we were there last week.

 

[BGKYSmoker]

140* for an hour (no smoke) then 150 with around 4-5 hours of oak smoke.

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• BGKYSmoker
• Jan 31, 2017

 

[ab canuck]

Looks good. I haven't had this kind yet.  Well there's another one on my list to try.... Boy am I going to be busy. Did I read right that someone maybe Nepas has a pickled sausage recipe???? 

 

[maineac]

Thank you for the tutorial; I've got this bookmarked.

 

[BGKYSmoker]

IT is 142* right now. Going to take em to 150

kaby107.jpg

• BGKYSmoker
• Jan 31, 2017

 

[ab canuck]

looks very appetizing......... 

 

[driedstick]

Looks very good, yep another one to try out.