Some Thicker Kabanosy

Devo · Post by **Devo** » Wed Dec 10, 2014 21:00

Thought I still had 18-22MM sheep casings but seems all I had left in sheep was the 24-26MM. Well they will just have to do. Bigger dia. so less stuffing time

Fried some up and I liked it so it was stuffing time.

About four pounds

Three 30" rings & two 20" rings

7:30 this morning got Miss Piggy going for a heavy smoke.

5 hours later internal temp is between 110-115° and taking on some nice color

Update to come

Devo · Post by **Devo** » Thu Dec 11, 2014 02:09

This is called the northern Ontario ice water bath

Hanging for a couple of days in the basement, just to dry out some more. I'm really liking the looks of these.

Post by **redzed** » Thu Dec 11, 2014 16:48

Well, not exactly " regulation" kabanosy, but they sure do look good! And there is just something extra about them when you use sheep casings. I'll bet those will be gone before the weekend!

Devo · Post by **Devo** » Thu Dec 18, 2014 19:00

After 8 days hanging in my basement these larger kabanosy are where I want them. They firmed up nice and not to dry. The casings snap when you break a piece off. Nice sound

Post by **Bob K** » Fri Dec 19, 2014 17:11

Nice job Devo! You are tempting me to order sheep casings again.

Croc · Post by **Croc** » Tue Dec 30, 2014 03:14

might not be "by the book" size but they look very tasty

can i ask for clarification of your process.
you said they going in for heavy smoke but then you say 5h later? did you smoke them for 5 hours or was that smoke for 2h and then baking for 3 to bring them to temperature and to dry them out a bit

Devo · Post by **Devo** » Tue Dec 30, 2014 03:23

Croc wrote:might not be "by the book" size but they look very tasty

can i ask for clarification of your process.
you said they going in for heavy smoke but then you say 5h later? did you smoke them for 5 hours or was that smoke for 2h and then baking for 3 to bring them to temperature and to dry them out a bit

No these had 4 hours of heavy smoke. After hanging and drying out you would never know it

rgauthier20420 · Post by **rgauthier20420** » Wed Dec 31, 2014 15:43

Devo, I may have missed it, but did you mention what wood you used for smoking? Also, these look so good I'm thinking of giving them a try. Care to share a recipe or where I could find it?

Devo · Post by **Devo** » Wed Dec 31, 2014 16:25

I always use hickory for everything even when doing salmon. The recipe came from Stanley Marianski & Adam Marianski's book "The Art Of Making Fermented Sausages'. I think its on the site someplace.

Devo · Post by **Devo** » Wed Dec 31, 2014 16:35

http://www.meatsandsausages.com/sausage ... s/kabanosy