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
kyle They look absolutely great and well by your inability to not eat them I know they are delicious, good job my friend and it was my pleasure to see a fellow meat brother succeed.
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mrobisr whats your thought on the cases? I am curious if natural ones would allow them to dry better
hey vegetarians, my food poops on your food!
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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
Only thing I dont like is every time I walked by the fridge, I ate
I admit that the only way I can control myself with them is keeping all but one package in the freezer, I like you grab one every time I walk by.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
mrobisr
I am very interested in these, the Marianski books all say these are the #1 meat sticks in the world. I’ve got my drying chamber parts, and a couple spare refrigerators sitting around (rental houses) so should have that in operation next week when I get home.I see your recipe is from the Marianski website. What final changes would you make? I was going to make pepperoni sticks next, but may go with these. I don’t have sheep casings, but do have fresh collagen 21mm cases I got for breakfast sausage which should be close? Use them or wait for sheep casings?
Love your post, thx!
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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
mrobisr whats your thought on the cases? I am curious if natural ones would allow them to dry better
Kyle that is a very interesting question and based on your pics and mine it “appears” that the collagen cases seem to allow better drying. I guess the best test will be when you and me make the opposite as we have talked about then we can have a real comparison. You now have me even more interested in trying the collagen cases, if for nothing else to answer this question.
Edit: While typing out a response to Dave I thought that maybe you got a little more drier because of the addition of venison and I used straight pork shoulder, so now I’m back to we need to try the other cases and go from there.
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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
Dave in AZ Thanks I’m glad you enjoyed, I know I have enjoyed the making and eating these wonderful simple sticks. Actually the #1 meat stick is what really peaked my interest and well I completely agree they are addictive. The only thing I changed was adding accent seasoning, other than that I have not and will not change anything. For me they have just the right amount of everything just the way they are. I do plan on trying the collagen cases just so I can say I tried, but nothing other than that.
The drying chamber is still up in the air as far as whether I like them better or not. I need to try potassium sorbate and the drying chamber again so I can have a better comparison.
The only concern I would have about the fresh collagen cases is that you would not be able to hang them, but if you are able to lay them out then that shouldn’t be a problem. If you want to hang them to smoke and/or dry then you have to go with sheep or smoked collagen cases. Me personally I do hang them in long sticks, so I would say wait for the sheep or smoked collagen cases.
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mrobisr Dave in AZ I used the smoked collagen cases and layed them on the racks of my smoker. Seemed to work fine. Looking forward to trying natural and mrobisr trying collagen to get a different perspective
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
mrobisr
kyle
Thanks, I will try the 21mm fresh collagen cases. They are the closest to sheep casings there is. I am using a Traeger still, but bought a stack of 4 jerky screens so will be able to lay them all flat on those. I did order a Smokin It 3.5D wifi smoker last night, so will be able to hang them soon! -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dave in AZ mrobisr kyle I have only made these with natural casings and I can’t really say I have had them from the small Polish shops with anything but natural casings. I have not made them with anything other than pork. Venison would be a good addition, I have it on my list to add to Biały Kiełbasa, but that will need to wait until after Easter. Congrats
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YooperDog collagen is what I had on hand and I just couldn’t wait any longer to try making them. I’m not saying they turned out bad, I just would like to try them with natural. I made 15#, next time it will be 25#
hey vegetarians, my food poops on your food!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
kyle sorry I wasn’t saying you couldn’t, just never seen them that way. I usually use what I have on hand for many things
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YooperDog I thought nothing of it, no worries. Kabanosy is a new sausage for me and I like to experiment a bit. Thats why this place is so great, we help each other with ideas and what works and what don’t. No matter what you use, you have to try making 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
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