Kabanosy
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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
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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 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.
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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.
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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.
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.
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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!
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mrobisr whats your thought on the cases? I am curious if natural ones would allow them to dry better
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.
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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!
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.
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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.
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
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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.
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! -
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!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
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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
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#
hey vegetarians, my food poops on your food!
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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#
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
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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
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
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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#
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