Kabanosy - Polish snack stick w pork, nutmeg, caraway
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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. Don’t get me wrong the ones I’m 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. Don’t get me wrong the ones I’m 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 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.
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. 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.
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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. 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.
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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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.
Dave in AZ man looks like they turned out great. Thanks for the update.
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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.
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.
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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.
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
hey vegetarians, my food poops on your food!
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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
kyle Not to say mine if perfect because it looks homemade, but it works just as it should every time.
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