Kabanosy Prepping

[NePaSmoKer]

Really easy and great taste.

I changed up the recipe to make 2.5 lbs.

The dry items. (Remember Mortons kosher will weigh diff than diamond krystal kosher)






Mix in good. I didnt use water but did keep my hands wet so the meat didnt stick.






You can fridge this from 24-72 hours.


The Kabanosy will stuff into lamb casings.

BBL

[Smoker John]

Lookin' good so far

[Saber 4]

Looks awesome, can't wait to see it stuffed

[STLstyle]

Nepas that looks good!  How about some tips from the pro handling them lamb/ sheep casings?!?  Looking forward to seeing the progress.

[NePaSmoKer]

Stuffing/smoking day for the kabanosy.

Here is a hank of dry salted tubed sheep casings. Around 100 yards. What you dont use, dry and put back in the salt.
You cant beat the natural casings from Syracuse Casings




Rinse the salt from casing (still on the tube) and soak for 30 mins in 85-90* water. I use a couple spoons to keep the casing completely under the water.


BBL

[pensrock]

That tube is gonna make it work real well.  :)

[pjplovedog]

Boy that looks great!  I have been using the Syracuse pre-tubed casings lately as well, and I'm hooked! Great quality, and a real timesaver for me, since I seem to be all thumbs with regular casings.  Looking forward to seeing your final product!

[NePaSmoKer]

Kabanosy

pork 2.5 lbs (if you make a larger batch you will need to adjust the recipe)   

salt    18 g    
Cure #1    2.5 g
pepper    2.0 g    
sugar    1.0 g    
nutmeg    1.0 g
caraway    1.0 g    
1 g celery seed

As for the fold over of the tubed casings, no i have not had that problem. Trick is to keep the casings and stuffer tube wet.




Remix the meat by hand again before adding to stuffer.



bring the meat to the end of the stuffer tube, this will eliminate an air pocket.



One down few more to go.



I only used 1 tube of sheep casing, so i used some left over 18mm collagen for a few. Hanging to dry for 2 hours.


90 mins of smoke, temp of 122.


Next PID temp will be 150* for another 90 mins.

BBL

[NePaSmoKer]

Got the kabanosy done finally yesterday afternoon.

Minor fat out from another PID failure, Strike 3 for the Auber PID, This is the 3rd time in less than a year. Time to find a better PID.




Hanging for 3-4 days.

[cobra6223]

well Rick as always they look good. was wondering what size of the sheep casing did you use.
tHANKS tIM

[NePaSmoKer]

I think the kabanosy is as dry as its going to get.




These are the collagen cased.







Sheep casing, When my PID crapped out i got the fat-out, the dark streaks under the casing.

[Saber 4]

You are definitely the sausage master! Those look perfectly tasty Rick

[Smoke some]

They look good ...one more on the list to try  :)
Thanks for the recipe.....

[pensrock]

Looks good Rick even with the problem I'd eat them.  ;D

[Tenpoint5]

Looks good Rick even with the problem I'd eat them.  ;D

Me too I think I could force myself to eat most of what he has laying there!