<![CDATA[Kabanosy]]>Made Kabanosy for the first time tonight, will let it cure for 24 hours and smoke tomorrow evening then going to the drying chamber for 7-10 days to make it a shelf stable product. What I have read is that it is really good, but we’ll see. I did a search on here and there were no hits, 20220108_204822.jpg has anyone else made it?

]]>https://waltonsdev.nodebb.com/topic/4874/kabanosyRSS for NodeThu, 10 Sep 2026 22:34:40 GMTSun, 09 Jan 2022 04:39:00 GMT60<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 03:03:42 GMT]]>kyle said in Kabanosy:

next time it will be 25#

Me too!

]]>https://waltonsdev.nodebb.com/post/74086https://waltonsdev.nodebb.com/post/74086Sun, 27 Mar 2022 03:03:42 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 02:24:05 GMT]]>YooperDog I thought nothing of it, no worries. Kabanosy is a new sausage for me and I like to experiment a bit. Thats why this place is so great, we help each other with ideas and what works and what don’t. No matter what you use, you have to try making them

]]>https://waltonsdev.nodebb.com/post/74084https://waltonsdev.nodebb.com/post/74084Sun, 27 Mar 2022 02:24:05 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 02:16:46 GMT]]>kyle sorry I wasn’t saying you couldn’t, just never seen them that way. I usually use what I have on hand for many things

]]>https://waltonsdev.nodebb.com/post/74082https://waltonsdev.nodebb.com/post/74082Sun, 27 Mar 2022 02:16:46 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 02:14:29 GMT]]>YooperDog collagen is what I had on hand and I just couldn’t wait any longer to try making them. I’m not saying they turned out bad, I just would like to try them with natural. I made 15#, next time it will be 25#

]]>https://waltonsdev.nodebb.com/post/74080https://waltonsdev.nodebb.com/post/74080Sun, 27 Mar 2022 02:14:29 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 01:51:43 GMT]]>Dave in AZ mrobisr kyle I have only made these with natural casings and I can’t really say I have had them from the small Polish shops with anything but natural casings. I have not made them with anything other than pork. Venison would be a good addition, I have it on my list to add to Biały Kiełbasa, but that will need to wait until after Easter. Congrats

]]>https://waltonsdev.nodebb.com/post/74066https://waltonsdev.nodebb.com/post/74066Sun, 27 Mar 2022 01:51:43 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 01:21:29 GMT]]>mrobisr
kyle
Thanks, I will try the 21mm fresh collagen cases. They are the closest to sheep casings there is. I am using a Traeger still, but bought a stack of 4 jerky screens so will be able to lay them all flat on those. I did order a Smokin It 3.5D wifi smoker last night, so will be able to hang them soon!

]]>https://waltonsdev.nodebb.com/post/74062https://waltonsdev.nodebb.com/post/74062Sun, 27 Mar 2022 01:21:29 GMT<![CDATA[Reply to Kabanosy on Sun, 27 Mar 2022 00:25:54 GMT]]>mrobisr Dave in AZ I used the smoked collagen cases and layed them on the racks of my smoker. Seemed to work fine. Looking forward to trying natural and mrobisr trying collagen to get a different perspective

]]>https://waltonsdev.nodebb.com/post/74058https://waltonsdev.nodebb.com/post/74058Sun, 27 Mar 2022 00:25:54 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 23:45:05 GMT]]>Dave in AZ Thanks I’m glad you enjoyed, I know I have enjoyed the making and eating these wonderful simple sticks. Actually the #1 meat stick is what really peaked my interest and well I completely agree they are addictive. The only thing I changed was adding accent seasoning, other than that I have not and will not change anything. For me they have just the right amount of everything just the way they are. I do plan on trying the collagen cases just so I can say I tried, but nothing other than that.

The drying chamber is still up in the air as far as whether I like them better or not. I need to try potassium sorbate and the drying chamber again so I can have a better comparison.

The only concern I would have about the fresh collagen cases is that you would not be able to hang them, but if you are able to lay them out then that shouldn’t be a problem. If you want to hang them to smoke and/or dry then you have to go with sheep or smoked collagen cases. Me personally I do hang them in long sticks, so I would say wait for the sheep or smoked collagen cases.

]]>https://waltonsdev.nodebb.com/post/74053https://waltonsdev.nodebb.com/post/74053Sat, 26 Mar 2022 23:45:05 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 23:58:54 GMT]]>kyle said in Kabanosy:

mrobisr whats your thought on the cases? I am curious if natural ones would allow them to dry better

Kyle that is a very interesting question and based on your pics and mine it “appears” that the collagen cases seem to allow better drying. I guess the best test will be when you and me make the opposite as we have talked about then we can have a real comparison. You now have me even more interested in trying the collagen cases, if for nothing else to answer this question.

Edit: While typing out a response to Dave I thought that maybe you got a little more drier because of the addition of venison and I used straight pork shoulder, so now I’m back to we need to try the other cases and go from there.

]]>https://waltonsdev.nodebb.com/post/74052https://waltonsdev.nodebb.com/post/74052Sat, 26 Mar 2022 23:58:54 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 03:57:50 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/74013https://waltonsdev.nodebb.com/post/74013Sat, 26 Mar 2022 03:57:50 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 03:14:41 GMT]]>kyle said in Kabanosy:

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.

]]>https://waltonsdev.nodebb.com/post/74010https://waltonsdev.nodebb.com/post/74010Sat, 26 Mar 2022 03:14:41 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 03:10:44 GMT]]>mrobisr whats your thought on the cases? I am curious if natural ones would allow them to dry better

]]>https://waltonsdev.nodebb.com/post/74009https://waltonsdev.nodebb.com/post/74009Sat, 26 Mar 2022 03:10:44 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 03:08:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/74007https://waltonsdev.nodebb.com/post/74007Sat, 26 Mar 2022 03:08:05 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 02:58:40 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/74003https://waltonsdev.nodebb.com/post/74003Sat, 26 Mar 2022 02:58:40 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 02:48:52 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/74002https://waltonsdev.nodebb.com/post/74002Sat, 26 Mar 2022 02:48:52 GMT<![CDATA[Reply to Kabanosy on Sat, 26 Mar 2022 02:36:56 GMT]]>20220325_211827.jpg 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.😁20220325_212006.jpg

]]>https://waltonsdev.nodebb.com/post/73997https://waltonsdev.nodebb.com/post/73997Sat, 26 Mar 2022 02:36:56 GMT<![CDATA[Reply to Kabanosy on Tue, 01 Mar 2022 14:00:54 GMT]]>samspade Hey Dave, just don’t tell my wife. She’s been enjoying the stuff coming out of the curing fridge but ……

]]>https://waltonsdev.nodebb.com/post/71515https://waltonsdev.nodebb.com/post/71515Tue, 01 Mar 2022 14:00:54 GMT<![CDATA[Reply to Kabanosy on Tue, 01 Mar 2022 16:31:41 GMT]]>samspade just like liquor 😆

]]>https://waltonsdev.nodebb.com/post/71510https://waltonsdev.nodebb.com/post/71510Tue, 01 Mar 2022 16:31:41 GMT<![CDATA[Reply to Kabanosy on Mon, 28 Feb 2022 22:35:46 GMT]]>samspade that’s how it would be at my house. Lol 😆

]]>https://waltonsdev.nodebb.com/post/71449https://waltonsdev.nodebb.com/post/71449Mon, 28 Feb 2022 22:35:46 GMT<![CDATA[Reply to Kabanosy on Mon, 28 Feb 2022 20:43:42 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/71443https://waltonsdev.nodebb.com/post/71443Mon, 28 Feb 2022 20:43:42 GMT<![CDATA[Reply to Kabanosy on Mon, 28 Feb 2022 19:11:28 GMT]]>These look great! Off to find a drying chamber, lol

]]>https://waltonsdev.nodebb.com/post/71438https://waltonsdev.nodebb.com/post/71438Mon, 28 Feb 2022 19:11:28 GMT<![CDATA[Reply to Kabanosy on Mon, 28 Feb 2022 17:24:07 GMT]]>That looks awesome! Thumbs up on this post

]]>https://waltonsdev.nodebb.com/post/71434https://waltonsdev.nodebb.com/post/71434Mon, 28 Feb 2022 17:24:07 GMT<![CDATA[Reply to Kabanosy on Fri, 25 Feb 2022 12:06:30 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71228https://waltonsdev.nodebb.com/post/71228Fri, 25 Feb 2022 12:06:30 GMT<![CDATA[Reply to Kabanosy on Fri, 25 Feb 2022 11:47:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71226https://waltonsdev.nodebb.com/post/71226Fri, 25 Feb 2022 11:47:43 GMT