Kabanosy
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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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mrobisr looks good. Maybe later next month I will have some hanging.
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YooperDog Thanks, I sure hope you do especially since you have old memories with them. I did these a little different. I ran out of time and put them into sous vide water and since I cut them for the pot that was really handy I will not be hanging them in the drying chamber, but will instead keep them open in the fridge for a few days to dry. I have to say so far I’m liking the flavor more, but I still want to do the drying chamber again, but with potassium sorbate and see how that does. Either way these little simple sticks just taste wonderfully good.
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mrobisr Those look really good. Don’t think I’ve ever had kabanosy?
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wdaly simple, but wonderful.
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mrobisr I’ve never had it but they look great
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mrobisr That looks great
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Dang. Another thing I will have to try.
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Love this stuff especially when more on the dry side. We used to call it snacking kielbasa.
Also reminded me of a dried Hungarian sausage I used to get that is also great. It is spicier due to the paprika. A quick search brought me to this page. Sounds like another one I will be trying. -
So many sausages to try and so little time, what’s a guy to do. I know do like I did and buy this book “565 greatest sausage recipes” and realize just how many different recipes there are out there that sound terrific. This is going to be fun.
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These look great! Off to find a drying chamber, lol
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Drying chamber… humm I can hear it already.
You just spent 2K last year to make sausages we could eat right away or at least within 24 hours.
Now you want to spend more on stuff we cant eat for weeks or minths? -
Drying chamber… humm I can hear it already.
You just spent 2K last year to make sausages we could eat right away or at least within 24 hours.
Now you want to spend more on stuff we cant eat for weeks or minths?samspade that’s how it would be at my house. Lol
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Drying chamber… humm I can hear it already.
You just spent 2K last year to make sausages we could eat right away or at least within 24 hours.
Now you want to spend more on stuff we cant eat for weeks or minths?samspade just like liquor
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Well here is my first try at making Kabanosy. I made it with 10# pork and 5# venison. Still going to let it dry one more day in the fridge ( 3 so far) but I must say it is very good. I used collagen cases this time, but think next batch I will try natural. Thanks to mrobisr for putting up with my texts, phone calls and p.m’s. Couldn’t have done it without you. Only thing I dont like is every time I walked by the fridge, I ate some. Really hard to wait for it to dry.
hey vegetarians, my food poops on your food!
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Well here is my first try at making Kabanosy. I made it with 10# pork and 5# venison. Still going to let it dry one more day in the fridge ( 3 so far) but I must say it is very good. I used collagen cases this time, but think next batch I will try natural. Thanks to mrobisr for putting up with my texts, phone calls and p.m’s. Couldn’t have done it without you. Only thing I dont like is every time I walked by the fridge, I ate some. Really hard to wait for it to dry.
kyle Looks great. I like it kind of dry and on the firm side so you can almost carry it in your back pocket like a hunters sausage. Again it looks delicious. Good job.
Improvise, Adapt and Overcome! Semper Fi
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