Snack sticks

[OU812]

Tried a new recipe the other day,,,,,,,,,,Kabanosy
First the spices

Pork butt coarse ground twice

All the spices mixed in water and added to the pork then mixed till sticky

Used these kinda casings

All stuffed in one long strand then cut to length

On the racks to dry a bit wile the smoker comes up to temp

Here they are after the smoke time,,,,decided to put them on frog mats before they went in the smoker

After the IT hit 152 set them out to cool,,,,,,,,no ice bath

Bloomed and in a papper bag then in the fridge for a day or two

They were good,,,,,,,gonna tweak the recipe just a bit next time and they will be gooood  ;D

[Keymaster]

Looks Awesome Curt, how are those tender bite casings?

[OU812]

Looks Awesome Curt, how are those tender bite casings?

I cant tell the difference from the other ones  ;D

[fuzzy1]

Could you share the recipe and how did they turn out?

[devo]

Kabanosy

Kabanosy is a famous Polish sausage and probably the finest meat stick in the world. The name Kabanosy comes from the nickname "kabanek" given to a young fat pig no more than 120 kg (264 lbs.) that was fed mainly potatoes in the Eastern parts of XIX Poland.


Instructions: 1. Grind lean pork with ⅜" plate, fatter pieces with 3/16" plate. 2. Mix ground meat and all ingredients together until the mass feels sticky. 3. Stuff mixture into 22-26 mm sheep casings. Link sausage into 60-70 cm (24-27") links so when hung on a smoking stick the individual links (half of the meat stick) will be about one foot long. Don't cut stuffed sausage into short individual links, leave it linked, but as one long rope. 4. Hang on smoke sticks in a cool place at 35-42º F (2-6º C) for 12 hours. It is permitted to dry it at room temperature for 30-60 min and then smoke it. 5. Kabanosy are smoked in two stages: smoking with hot smoke 104-122º F (40-50º C) for 50-60 min baking for about 20 min at 140-190º F (60-90º C) until the meat reaches a temperature of 155-160º F (69-71º C) inside. The color of the casings should be dark brown.

Total smoking and cooking time about 70 - 90 min. This is a rather short time due to the small diameter of the meat sticks. The sausage is done and ready to eat. 6. Shower with cold water, separate into links and keep refrigerated. The following step (6) was performed in the past to create semi-dry sausages that would last long time at room temperatures. Place Kabanosy for 5-7 days in a room at 54-59º F (12-15º C), relative humidity of 75-80%, until the weight is reduced by 45%. If during this drying period you will see a slight accumulation of mold on the outside surface just wipe it off, this is normal. Separate links into individual pieces and keep it in a cool place, no need to refrigerate. In Europe the sausages hang in the kitchen and are consumed on an as needed basis. Most people prefer them when they are about one week old. If you have made a lot of them, place them in a freezer but remember that unfrozen products, though still healthy, never taste the same.

[drano]

Curt,
Nice sticks.

The casing label looks extremely familiar! ;D
I believe I've got a few in the basement fridge too.!