Kabanosy - Polish snack stick w pork, nutmeg, caraway

[Dave in AZ]

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]

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.

[Dave in AZ]

cdavis said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:

Dave in AZ I love that smell. I bet she’ll let you slide .

I’m 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 can’t 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.

[kyle]

Dave in AZ they look good. So after the smoke and cook, you just left them out on the counter?

[mrobisr]

Dave in AZ Wow that looks good.

[kyle]

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

[mrobisr]

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. Don’t get me wrong the ones I’m eating on now are fantastic, but those dried ones are just heavenly.

[kyle]

mrobisr I really need to get a drying chamber, or have you move to northern wi so I can use yours

[YooperDog]

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

[mrobisr]

kyle As hot as it is I might second the me coming to you.

[Dave in AZ]

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. But… 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.

[kyle]

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.

[cdavis]

Dave in AZ man looks like they turned out great. Thanks for the update.

[mrobisr]

kyle said in Kabanosy - Polish snack stick w pork, nutmeg, caraway:

buy a drying chamber but I am too cheap I guess

You can make one for next to nothing compared to the cost of buying one.

[kyle]

mrobisr I started watching some videos on building one. Does not seem to difficult. I will add it to the list of things to do…which is getting pretty long

[mrobisr]

kyle Not to say mine if perfect because it looks homemade, but it works just as it should every time.