Hi Chuckwagon, I posted this pic before...so here it is again
No really I don't mind.



Kabanosy at my best!!!

Thank you Redzed and Chuckwagon, there my be one or two pieces in my office fridge...they will be dry, but I think I can get a picture. It is the best tasting ever!!!

I bought the book two years ago...it's been my second Good Book! It's my go to for meat knowledge. Even confirmed my means of processing fresh meat as apposed hanging. The more I read it, the more I learn.

Steve

I like a little mustard seed in mine for both flavor and appearance!
Good luck, Steve

Same recipe...different day.

Here is a picture of my third batch of Kabanosy and some other random sausage I made.




The sausage is about 6 days old in the picture....it's about three weeks old now and couldn't be better!!!

I have never had butt bacon.....does it taste like belly or something different.

Seems to me that your cayenne peppers and chili powder belong to the Capsicum annuum family . And Chile is a country in South America. :wink:[/quote] Thanks to spell ck I get slapped on both cheeks :oops: Thanks for the help Redzig.....I am going to make my next batch of an-dewey without the Paprika...

Boy oh boy Redzed....that paprika comment was a doozie. The "book" is by Marinski, the recipe are from the book (thanks Bob). :smile: I think the dark color is from the spice....Cayenne pepper seems to be the culprit, but maybe the Chile powder. I use both a lot. I really need some help.......The br...

Redzed, there is no paprika in chorizo or andouille. at least not in the book!!!!

I have made the Kabanosy recipe in a larger casing 1 1/2" and it has beautiful color. A bright red with white fat flakes. It looks like a wonderful Salami. So I made the Spanish chorizo and the Andouille out of the bible (Home production of quality meats and sausage) and the color is darker maybe ev...

PLEASE don't get me started on the....

My neighbor, who is a small hog farmer (200) delivers the hog he raises to us...we slaughter and skin the hog out. About 250 to 300 lbs. We then proceed to butcher immediately. All is done in about four hours with the help of my daughter 14 and my son 12 and my wife. I then cure the hams and bacon. ...

Rick wrote:Can't you control your smoker temp with a controller from www.auberins.com

This is the unit I have....it works great, seem like a quality product. Mine is about a year old.

I don't get it....I live in the Pork Belt and it seems higher here than anywhere else.
The cheapest Pork Butt till now has been $2.49 lb.
By the way Sawhorseray...your pictures inspired me to make bread. I made two loafs today!!!
I will post some pics tomorrow I hope!!!


Steve