Kabanosy - Polish snack stick w pork, nutmeg, caraway

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.

Larry Tumblin

Looks good Dave bought his book. going to make the same Kabanosy. Did you leave caraway whole or crush or grind them in spice grinder

Dave in AZ

Larry Tumblin ground them in spice grinder just a bit.

Over on the domowe polish sausage site, some comments on his new book 1001 greatest sausage recipes and his kabanosy recipe, have made me believe you should make 2 changes to Marianski’s kabanosy recipe.

Don’t add water, this is supposed to be a semi dry sausage. Usually dried out several days after making.
Don’t overmix… apparently it should just barely be mixed until just sticky, but less than most! Kind of like droerwors from south Africa .

Here are the changes he made to recipe in his new book:
As far as the Kabanosy recipe, it definitely has changed. It now specifies 40% lean pork and 60% semi-fat pork. It also now says to grind the lean pork with an 8mm plate and the semi-fat pork using a 6mm plate. The spices are still the same as well as the amounts, but it no longer lists the 10% water. It still says to “mix ground pork with all ingredients until sticky”.

Good luck! 2guysandaCooler at youtube has a droerwors recipe 2 weeks ago that I think is almost the correct process for this, based on what Polish makers have said.

mrobisr

Word of caution, the drier it is the harder it will be to stuff especially in small diameter sheep casings. Me personally I go with more liquid to make the stuffing easier and then dry it on the back end with heat and time.

Dave in AZ

mrobisr great point! It dries out pretty quickly, extra day or two makes it easier to stuff.

I do it in 21mm, so pretty easy.

Larry Tumblin

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

Thanks Dave