Kabanosy

Sausage making and curing meats.

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atcNick
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Kabanosy

Postby atcNick » Wed Dec 01, 2010 12:39 pm

Made some Kabanosy (a type of semi-dry polish sausage). Smoked them yesterday. Now they're drying for several days. Got most in a mini fridge at 50*F & 75% humidity and about 10 pieces at room temp. The room temp ones I covered with cheese cloth to keep any potential critters off. The flavor and smoke intensity was excellent. But the casing turned out pretty tough. A little disapointed about that.


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Re: Kabanosy

Postby Papa Tom » Wed Dec 01, 2010 6:28 pm

Lookin' good Nick.... I experience the same thing with natural casings there may be some trick to make them more tender but I don't know it. You might try collagen casings next time, I'm not real fond of them for links but they do have a better bite.
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Re: Kabanosy

Postby BluDawg » Wed Dec 01, 2010 10:15 pm

NIce lookin sausage Nick, did you use Hickory? You keep that up folks gonna start to call you "Smoke House" with all that hangin meat :roll: :P Glad to see your enjoying your new smoker.
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Re: Kabanosy

Postby atcNick » Wed Dec 01, 2010 10:41 pm

Thanks Papa Tom. I've been meaning to give collagen casings a try.

Bludawg, yup hickory. Man I'm loving my smokehouse! Its a lot of fun. I still have a little tweaking to do on it to get more even temperature from the outter edge to the middle. Got an idea for that though.


Here are the Kabanosy one day after smoking. The first two pictures are of the ones drying at room temp. I believe the humidity is around 40-50%. The last picture is in the mini fridge at 50*F and 80% humidity. Looks like the room temp ones will be ready tomorrow morning. Since the thickness was so uneven some of the thicker parts are still too "rubbery". I tried a piece of the room temp Kabanosy and the skin doesnt seem as tough today. And the texture in the middle is getting to what it should be. Im not as dissapointed today as I was yesterday. :)

Im letting the ones in the fridge air out a couple times a day by leaving the fridge door open a few minutes at a time.

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Re: Kabanosy

Postby limey » Wed Dec 01, 2010 11:11 pm

Nick, that is some great looking snausages. Could eat a couple of those with a cold Shiner right now.
Great looking pics. :thap:
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Re: Kabanosy

Postby dheidemann » Thu Dec 02, 2010 8:57 am

wow!!!! looks awesome!!!!
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Re: Kabanosy

Postby ChileFarmer » Thu Dec 02, 2010 9:21 am

Nick, I am loving it. Know you are too. Awesome looking sausage. CF :D
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Re: Kabanosy

Postby atcNick » Thu Dec 02, 2010 9:40 am

Thanks for the comments guys. Ok. I think the ones drying at room temperature are done. That's 1.5 days of drying. The flavor is awesome. The casings are still a little tougher than Im use to on Kabanosy but not as bad as when they first came out of the smoker. One thing I noticed, and you can see in the pictures, is that the drying was a little uneven due to the low humidity in the house. It looks like the outside dried faster than the inside. Overall Im satisified with the results. I will have to work on making a more uniformly sized sausage next time Im stuffing. The ones in the fridge are still drying, coming along nicely. I will continue to post pictures.

Here are the pictures of the ones that just finished drying:

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Re: Kabanosy

Postby BluDawg » Thu Dec 02, 2010 11:47 am

Give me a 12 pk of Shiner and some smoked chedar and a few penos and I would be a happy guy. Good Stuff Nick!
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Re: Kabanosy

Postby JaCK2U2 » Sun Dec 05, 2010 9:09 am

I'm looking at all these pics, and realized I'm drooling. I checked - it's not a stroke, so it's gotta be them sausages. That is a fine job you did there!
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Re: Kabanosy

Postby brandotexan » Sun May 20, 2012 12:46 pm

Kielbasa kabanosy jest bardzo smaczna! Ta jest najlepsza kielbasa jesc!

I go to the local Polish Deli (Krakus Deli) here in Baltimore to get the country sausage (kielbasa wiejska) that I use to BBQ. I always get 1lb of kabanosy to bring home to the family and it gets destroyed within minutes. I get the oldest kabanosy he has (usually 1 week or so old). Has the best flavor and perfect snap on the casing.

That's great that you made it, and even know that it exists. It looks wonderful and I'll give you my address to send me some! Smacznego!
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Kabanosy

Postby atcNick » Sun May 20, 2012 1:23 pm

brandotexan wrote:Kielbasa kabanosy jest bardzo smaczna! Ta jest najlepsza kielbasa jesc!

I go to the local Polish Deli (Krakus Deli) here in Baltimore to get the country sausage (kielbasa wiejska) that I use to BBQ. I always get 1lb of kabanosy to bring home to the family and it gets destroyed within minutes. I get the oldest kabanosy he has (usually 1 week or so old). Has the best flavor and perfect snap on the casing.

That's great that you made it, and even know that it exists. It looks wonderful and I'll give you my address to send me some! Smacznego!


It's good stuff for sure, nothing like it out there. I few up eating it. My parents are polish so it was alwys around.

It's a time consuming process to make it. But worth it.


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Re: Kabanosy

Postby Txdragon » Sun May 20, 2012 2:47 pm

Those look fantastic! I haven't attempted any dried sausage just yet, I think becase I am intimidated by the possibility of spoilage. :(
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Re: Kabanosy

Postby Boots » Sun May 20, 2012 10:59 pm

Nick I'll take all the tough ones off your hands for free, I got big teeth. Man those look prime.
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Re: Kabanosy

Postby David S » Wed May 23, 2012 10:13 pm

Excellent sausages! I love the smokehouse. I want to build exactly what you have. Thanks for the pictures and post.

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