Kabanosy - Polish snack stick w pork, nutmeg, caraway
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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 isnāt mad tomorrow when the fridge smells smokyā¦Dave in AZ be sure to let me know the difference in taste and texture after the drying.
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Made kabanosy today. Marianski called it āthe best meat stick in the world,ā in his book. So that got me interested.
I used the recipe in Marianskiās book āHome Production of Quality Meats and Sausagesā. 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 Waltonās 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, donāt 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 Iād say they were better than beef venison sticks with Willieās 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.
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 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
kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianskiās book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think itās one of the best recipe sources on internet, and bought the book version too. -
kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianskiās book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think itās one of the best recipe sources on internet, and bought the book version too.Dave in AZ Iām going to try those. They almost look like a keibasa stick. Is the taste anywhere similar?
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Dave in AZ Iām going to try those. They almost look like a keibasa stick. Is the taste anywhere similar?
wdaly Iāve made kielbasa or hot smoked polish sausage, using Marianskiās 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 Iāve never encountered before. Quite good. But yes, closer to kielbasa than they are to slim jims
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Iāve always been a fan of beef, deer or elk in meet sticks. Does Marianski have any recipes on those?
Denny Oās-Smokey Bones
Iād rather be sitāin in a boat and thinking about God,
Than sitān in church and thinking about fishāin! -
Iāve always been a fan of beef, deer or elk in meet sticks. Does Marianski have any recipes on those?
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Denny O when I made kabanosy, I did a 15 pound batch. Did 10 pork butt and 5 pounds venison. Turned out great
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 Oās-Smokey Bones
Iād rather be sitāin in a boat and thinking about God,
Than sitān in church and thinking about fishāin! -
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 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. -
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 I love that smell. I bet sheāll let you slide
.cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Dave in AZ I love that smell. I bet sheāll let you slide
.Iām 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 canāt 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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cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Dave in AZ I love that smell. I bet sheāll let you slide
.Iām 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 canāt 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.
Dave in AZ they look good. So after the smoke and cook, you just left them out on the counter?
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cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Dave in AZ I love that smell. I bet sheāll let you slide
.Iām 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 canāt 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.
Dave in AZ Wow that looks good.
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Dave in AZ Wow that looks good.
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 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
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. Donāt get me wrong the ones Iām eating on now are fantastic, but those dried ones are just heavenly.
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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. Donāt get me wrong the ones Iām eating on now are fantastic, but those dried ones are just heavenly.
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cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:
Dave in AZ I love that smell. I bet sheāll let you slide
.Iām 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 canāt 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.
Dave in AZ as kyle mentioned they do get better with some drying. Growing up the market would just have them hanging behind the counter drying. I prefer them dried a bit 5-7 days and stuffed in sheep casings but have made them in collagen
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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
kyle As hot as it is I might second the me coming to you.
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Dave in AZ they look good. So after the smoke and cook, you just left them out on the counter?
kyle When I made these, I actually left them exposed in fridge drying for 4 days. So they were already pretty stable. Maybe lost 10% weight? Tasted good. Butā¦ that was a serious mistake for my main fridge lol!!
Then I froze a gallon bag of them to keep. Upon thaw, the casings were moist again and loose in some spots.
So I just put on counter, 76 f but 10% humidity indoors in Phoenix. They were plenty stable for it, just from look feel and taste as I snacked on them. After 2 days they were more like salami than meat stick. So 6 or 7 days total dry, 4 in fridge to get them safe to leave out.
Next batch, I will do lethality treatment up to 150 or so per tables, light smoke just 30 min, then I will leave them at 130f in smoker to dry for a day maybe.
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kyle When I made these, I actually left them exposed in fridge drying for 4 days. So they were already pretty stable. Maybe lost 10% weight? Tasted good. Butā¦ that was a serious mistake for my main fridge lol!!
Then I froze a gallon bag of them to keep. Upon thaw, the casings were moist again and loose in some spots.
So I just put on counter, 76 f but 10% humidity indoors in Phoenix. They were plenty stable for it, just from look feel and taste as I snacked on them. After 2 days they were more like salami than meat stick. So 6 or 7 days total dry, 4 in fridge to get them safe to leave out.
Next batch, I will do lethality treatment up to 150 or so per tables, light smoke just 30 min, then I will leave them at 130f in smoker to dry for a day maybe.
Dave in AZ thanks. I just left them open in the fridge the entire time (6 or 7 days I think) and was happy with them. Like others have mentioned here tho, they should be dry. I was also thinking about doing a day or two smoke on them to dry them. I know they are supposed to be a light smoke, but my main smoker is a home build wood fired smoker. Sarah (my wife) told me to just go buy a drying chamber but I am too cheap I guess.
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