Kabanosy
-
wdaly simple, but wonderful.
-
mrobisr I’ve never had it but they look great
-
mrobisr That looks great
-
Dang. Another thing I will have to try.
-
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.
-
These look great! Off to find a drying chamber, lol
-
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
-
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
-
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!
-
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
-
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.
Bob Stehlik thanks Bob. I don’t have a curing chamber…yet! I think maybe the fake cases might have something to do with the drying and the look of them. I must say tho, they are very good
-
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 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.
-
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.
-
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.
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.
-
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!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
