Kabanosy
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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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I cannot wait for some down time to make a large batch, these little sticks are so simple, but absolutely mind blowing delicious.
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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).
Bob Stehlik that’s the way I have usually seen them presented. You could lmix and match
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Update, I washed all the mold off with apple cider vinegar and placed the kabanosy in the fridge for the last week and wow the mold taste is complete gone and they are better now than ever. The aging process that the recipe encouraged did exactly as described, they got better.
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Update, I washed all the mold off with apple cider vinegar and placed the kabanosy in the fridge for the last week and wow the mold taste is complete gone and they are better now than ever. The aging process that the recipe encouraged did exactly as described, they got better.
mrobisr thanks for the update.
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Update, I washed all the mold off with apple cider vinegar and placed the kabanosy in the fridge for the last week and wow the mold taste is complete gone and they are better now than ever. The aging process that the recipe encouraged did exactly as described, they got better.
mrobisr The flavor gets a bit more concentrated and a nice chew develops.
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mrobisr Apple cider vinegar, what a great idea. I normally use white vinegar and don’t like the after taste it leaves behind
Dr_Pain thanks, next time I will probably experiment with some balsamic (I love it) to see how it pairs.
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Dr_Pain thanks, next time I will probably experiment with some balsamic (I love it) to see how it pairs.
Dr_Pain thanks, next time I will probably experiment with some balsamic (I love it) to see how it pairs.
Now you are just going full Chef on us
I am also very partial to Balsamic. I would say though that the sugar content may actually promote some mold growth. Secondarily I think the low acidity level may not be as effective in managing the mold -
Dr_Pain thanks, next time I will probably experiment with some balsamic (I love it) to see how it pairs.
Now you are just going full Chef on us
I am also very partial to Balsamic. I would say though that the sugar content may actually promote some mold growth. Secondarily I think the low acidity level may not be as effective in managing the moldDr_Pain You may be right, maybe I should rethink this. I also thought about potassium sorbate and be done with it.
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Dr_Pain You may be right, maybe I should rethink this. I also thought about potassium sorbate and be done with it.
New batch, a little over 15lbs headed for drying.
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