mdseaside I read so many posts on sous vide that now I forget who said what, but I’m pretty sure it was a lot of your posts that talked me into it, and GWG8541, and I’m so thankful you did! I do think it is both easier and makes a nicer hmm skin? I did some without the sous vide, and felt the casings were more chewy and not bound to the meat as nicely. The sous vide ones have a nicer snap, to me. I know I wouldn’t have tried sous vide without all the great posts here talking about it!
Kabanosy - Polish snack stick w pork, nutmeg, caraway
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by Dave in AZ
Made kabanosy today. Marianski called it “the best meat stick in the world,” in his book. So that got me interested.
I used the recipe in Marianski’s book “Home Production of Quality Meats and Sausages”. It is pretty simple: pork, 1.8% salt, 0.25% cure1, 0.2% black pepper, 0.1% each of sugar, nutmeg and caraway. 10% water. So for 1000g meat, that is 18g salt, 2g pepper etc.
Recipe uses sheep casings, but I used 21-23mm fresh collagen casings, which are the closest thing to actual sheep casings. I was happy with the Walton’s casings, very delicate. Here they are at top, next to some pepperoni 19mm sticks I also made tonight, to compare casings. Both thru a 12.7mm or half inch tube.
Short cook, 60 min light smoke then 30 min at higher temp to 155-160 IT. I used my pretty new Smokin It 3.5 smoker with about 2oz of cherry wood. Unfortunately I trusted the smokers meat probe and pulled it at 161f. Got inside and crosschecked with 3 Thermoworks digital thermometers, all at 132 f
So lesson learned, don’t trust the smoker probe and always crosscheck. Had to put it all back on and cook another 1.5 hrs.
Taste is good and interesting. Apparently you dry these out a bit, about a week is supposed to be where most like them. Not sure I’d say they were better than beef venison sticks with Willie’s seasoning. But they are pretty unique and I never made a 100% pork stick before. I will report after a week or so in fridge drying a bit.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dave in AZ man those look great
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
cdavis thx again, you are always very kind
I loaded it all on some jerky grids in the fridge to dry a bit, no wrapping. Hoping my wife isn’t mad tomorrow when the fridge smells smoky… -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dave in AZ I love that smell. I bet she’ll let you slide
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dave in AZ be sure to let me know the difference in taste and texture after the drying.
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Dave in AZ when I made them I used the recipe that mrobisr posted. I did use venison and pork in mine. I think I let mine go 5 days in the fridge (i would have to look back at the kabanosy thread to be sure). I was very happy with the taste as was everyone else that tried them. The taste does get better as they dry. Good job
hey vegetarians, my food poops on your food!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by Dave in AZ
kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianski’s book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think it’s one of the best recipe sources on internet, and bought the book version too. -
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Dave in AZ I’m going to try those. They almost look like a keibasa stick. Is the taste anywhere similar?
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
wdaly I’ve made kielbasa or hot smoked polish sausage, using Marianski’s recipe. And he is all about polish sausage. That was basically pepper, garlic, and marjoram. These things have the same salty pork base flavor, but this nutmeg caraway is just a new unexpected flavor I’ve never encountered before. Quite good. But yes, closer to kielbasa than they are to slim jims
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I’ve always been a fan of beef, deer or elk in meet sticks. Does Marianski have any recipes on those?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O when I made kabanosy, I did a 15 pound batch. Did 10 pork butt and 5 pounds venison. Turned out great
hey vegetarians, my food poops on your food!
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kyle said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Denny O when I made kabanosy, I did a 15 pound batch. Did 10 pork butt and 5 pounds venison. Turned out great
Klle, my Summer sausage is 18lbs deer, 3lbs pork butt and 3lbs smoked pepper cheese, then water and seasonings desolved in the water then mixed inbefore stuffing.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by Dave in AZ
Denny O pretty much the only time I see summer sausage is at deer camp every year, so it is always venison. In my mind, summer sausage is synonymous with venison!
But I do like venison in beef snack sticks also. -
Dave in AZ Mine is most always made from deer unless I run out early and need to make more using beef. Honestly most will not know the difference at all.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Dave in AZ I love that smell. I bet she’ll let you slide
.I’m down to my last 3 sticks
I did leave them out to dry on counter, Phoenix humidity like 19% humidity, so 10 to 15% inside. I can’t overstress how much 3 to 5 days of good drying improves these. Before they are like a mini kielbasa, after they are a unique snack stick.
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Dave in AZ they look good. So after the smoke and cook, you just left them out on the counter?
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
Dave in AZ Wow that looks good.
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mrobisr I would be very happy if mine turned out like that. I must say tho, the ones I made tasted great. Looking forward to a response from dave on how he did it
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
kyle The beat ones so far are the ones that I put in my drying chamber for 7 days and then let dry in the fridge for a couple weeks. Don’t get me wrong the ones I’m eating on now are fantastic, but those dried ones are just heavenly.
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mrobisr I really need to get a drying chamber, or have you move to northern wi so I can use yours
hey vegetarians, my food poops on your food!
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