Kabanosy
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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.
Dr_Pain oh absolutely the review will be given good or bad.
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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 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.
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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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?mrobisr never heard of it before.
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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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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.
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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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? -
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
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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YooperDog Now I can see why you have eaten many pounds, they are terrific and the sheep casings gave it a great bite.
mrobisr It is our go to snack stick, we grew up with those vs slim Jim’s or other store bought sticks. They were also staples in the tavern’s owned by relatives. They usually don’t have much if any smoke unlike many other sticks which meant they were easier to hide from your siblings.
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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.
Daniel Cybulski said in Kabanosy:
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.
This sounds like an experiment I could get involved in. I love Eric’s channel. I am kinda of partial because he is a “homeboy” (originally from Louisiana)
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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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mrobisr It is our go to snack stick, we grew up with those vs slim Jim’s or other store bought sticks. They were also staples in the tavern’s owned by relatives. They usually don’t have much if any smoke unlike many other sticks which meant they were easier to hide from your siblings.
YooperDog I smoked it for about and hour and it was a little too much, so when the recipe says a little smoke it means very little just as you describe, thanks.
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YooperDog I smoked it for about and hour and it was a little too much, so when the recipe says a little smoke it means very little just as you describe, thanks.
This was after 10 days in the drying chamber which was not my original plan, but I was under the weather for a few days, so instead of 7 it turned into 10. I must say that while they are still good I like them better at the 7 day mark which is what the recipe said that most people liked.
For anyone that has not made them I cannot recommend them enough they are absolutely simple and delicious. My next batch will be much bigger, but I will pull them at the 6-7 day mark.
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This was after 10 days in the drying chamber which was not my original plan, but I was under the weather for a few days, so instead of 7 it turned into 10. I must say that while they are still good I like them better at the 7 day mark which is what the recipe said that most people liked.
For anyone that has not made them I cannot recommend them enough they are absolutely simple and delicious. My next batch will be much bigger, but I will pull them at the 6-7 day mark.
mrobisr I have gotten them dried almost like jerky, makes me take my time eating them. Probably around the ten day or later point, prior to that they do have a nice bite.
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mrobisr I have gotten them dried almost like jerky, makes me take my time eating them. Probably around the ten day or later point, prior to that they do have a nice bite.
YooperDog Oh yes the bite is terrific, but what happened to mine was they started growing mold 600 and it imparted a flavor that overpowered the sausage flavor. I’m sure that if my drying chamber was not inoculated the result would have been different. I have read that in Europe they let them hang in the kitchen maybe I’ll dry them in my chamber and then move them to the kitchen to dry to the consistancy you describe.
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This sounds like a good recipe to put on the to-do list. I like all of the seasonings listed in the recipe.
Thanks for the report. -
This was after 10 days in the drying chamber which was not my original plan, but I was under the weather for a few days, so instead of 7 it turned into 10. I must say that while they are still good I like them better at the 7 day mark which is what the recipe said that most people liked.
For anyone that has not made them I cannot recommend them enough they are absolutely simple and delicious. My next batch will be much bigger, but I will pull them at the 6-7 day mark.
mrobisr those look very tasty
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YooperDog Oh yes the bite is terrific, but what happened to mine was they started growing mold 600 and it imparted a flavor that overpowered the sausage flavor. I’m sure that if my drying chamber was not inoculated the result would have been different. I have read that in Europe they let them hang in the kitchen maybe I’ll dry them in my chamber and then move them to the kitchen to dry to the consistancy you describe.
mrobisr it has been a little while since I have made a trip to an Old World Polish Sausage shop, but I bet that is what I would still see. In the past they would have some in the deli window and more of them hanging from the hooks behind them drying. So you had a couple of options. Not sure how this C-19 has affected those businesses, maybe it is time for a road trip.
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mrobisr it has been a little while since I have made a trip to an Old World Polish Sausage shop, but I bet that is what I would still see. In the past they would have some in the deli window and more of them hanging from the hooks behind them drying. So you had a couple of options. Not sure how this C-19 has affected those businesses, maybe it is time for a road trip.
YooperDog The Polish market I go to in Lakewood, CO also has Kabonosy in 3 different stages of dryed textures. They have a soft which is almost like right off of the smoker, a semi-dried and a hard dried which I like because it lasts longer. On occasion I will get the softer kind and just let it sit loosely bundled in butcher paper in the meat crisper/fridge and in 5-6 days you have the dried.(If I can go without eating it first).
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