Weekend project.
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Those look perfect!
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20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes.
. Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.mdseaside looks great, nice job
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Bigbass68 nice looking, 100lbs wow.
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Bigbass68 it looks amazing. Congrats
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
mrobisr those are some nice looking links
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
hey vegetarians, my food poops on your food!
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mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
kyle said in Weekend project.:
mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
That is exactly what I did this time due to time constraints and after 3 days I vac sealed them up, some were getting too dry on the cut end. If possible don’t cut them so they are not completely exposed to the low humidity. Once you do them leave in fridge overnight and taste the next day and you may say good enough at that point. I also found that when I take them out of the freezer that if I can let them sit 10 days in the fridge bagged up they seem to get even better. To be honest they are delicious straight out of the smoker, but aging seems to build the flavor a little more. This is totally optional, but I do add Accent at the rate of 2tsp/5lbs meat, but I’m sure they are very good without it if it goes against your conscience.
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kyle said in Weekend project.:
mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
That is exactly what I did this time due to time constraints and after 3 days I vac sealed them up, some were getting too dry on the cut end. If possible don’t cut them so they are not completely exposed to the low humidity. Once you do them leave in fridge overnight and taste the next day and you may say good enough at that point. I also found that when I take them out of the freezer that if I can let them sit 10 days in the fridge bagged up they seem to get even better. To be honest they are delicious straight out of the smoker, but aging seems to build the flavor a little more. This is totally optional, but I do add Accent at the rate of 2tsp/5lbs meat, but I’m sure they are very good without it if it goes against your conscience.
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
mrobisr Perfecto!
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Bigbass68 That fabric “casing” reminds me of Pork Roll. I miss Pork Roll.
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Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
mrobisr There is something just so right about a good looking rope sausage. Really well done! What size casing did you use?
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mrobisr There is something just so right about a good looking rope sausage. Really well done! What size casing did you use?
Jamieson22 38-42mm hog, I agree it looks really appetizing to me plus I like having the different lengths for different meals and how many are eating.
made 100lbs deer bologna this weekend with high temp cheddar cheese amazing
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