BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.
Kabanosy
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Made Kabanosy for the first time tonight, will let it cure for 24 hours and smoke tomorrow evening then going to the drying chamber for 7-10 days to make it a shelf stable product. What I have read is that it is really good, but we’ll see. I did a search on here and there were no hits,
has anyone else made it? -
Interesting, can you give us more information on the procedure in making it, (as you did)?
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
mrobisr I haven’t heard of that. Is it a local variation?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
Sounds like the Polish version of Landjaeger.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr what size casing did you use? Kabonos is like the snack stick of Poland, I have eaten many pounds over the years. Different shops may have their own little twist and there is an official Polish recipe, sort of like Germany and their beer. I like to let them dry out a bit almost to like a Slim Jim for taking on the road. I usually go with a small diameter, the smallest sheep casings I can find, 19-24mm, if possible. I like them only in sheep casings, just not the same otherwise. They are not typically as large as landjaeger but, similar as a grab and go snack stick. Congrats you should enjoy them.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
https://www.meatsandsausages.com/sausage-recipes/kabanosy
This is what I followed for the sausage.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
mrobisr I haven’t heard of that. Is it a local variation?
No, never heard of it either, but I wanted a sausage that is shelf stable, so this is where I ended up. I also read in several spots of it being the best stick in the world, so I had to try it not to mention I love experimenting and have a dry chamber that needs product.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog I used sheep casing 22-24mm.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
johnsbrewhouse said in Kabanosy:
Sounds like the Polish version of Landjaeger.
Never had Landjaeger, but reading the recipe it does seem very similar exception being Kabansoy is fully cooked and Landjaeger is not. I have Landjaeger on my to do list, so hopefully I will be able to compare them to find one to my liking.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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mrobisr Now that is what I like!
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mrobisr I haven’t heard of that. Is it a local variation?
No, never heard of it either, but I wanted a sausage that is shelf stable, so this is where I ended up. I also read in several spots of it being the best stick in the world, so I had to try it not to mention I love experimenting and have a dry chamber that needs product.
I am glad I am not the only one that had never heard of it. Thankfully you are willing to experiment and to share your experience.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dr_Pain oh absolutely the review will be given good or bad.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Well I cheated and tried the curled approximately 4th from the back kabanosy tonight and wow it was absolutely terrific! Mrs. Picky even thought it was terrific and that is saying a lot. The recipe says to lightly smoke and I must admit I thought I did, but next time it will be just a kiss of smoke, but this is indeed the best stick I have ever made and possibly ever tasted and it still needs another day in the chamber and a week of room temperature aging, so by the recipe it will only get better. Tomorrow when I pull it I will post pictures of the product both outside and sliced.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog Now I can see why you have eaten many pounds, they are terrific and the sheep casings gave it a great bite.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr never heard of it before.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Me either until I went on the hunt for a shelf stable snack stick and found the recipe and the long history of it as a traditional polish small sausage.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
mrobisr Glad to hear I’m not the only one with a “Mrs. Picky”. You always know you have a winner when you please them.
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mrobisr there is a YouTube video on this from 2 guys and a cooler. I haven’t had a chance to watch it yet but I did notice it. The videos are usually pretty informative
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Randie N I did Eric’s recipe and it came out great. We did try it again with turkey meat and skin because my wife has Alpha Gal and can’t eat mama meat. Came out fantastic. We also smoked it for longer than the 1 hour for the pork Kabanosy. We used cherry wood.
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