I know this is an old post Red, but would you care to share the recipe ?

sawhorseray wrote: My wife lived in Chicago for about eleven years so I know for a fact that most folks from that area are not normal

I couldn't agree more!




Thanks Ross, Red, and Mr. Wagon

The weather finally broke, so I decided to use a few pork butts for something other than sausage :shock: :lol: I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/D...

Your family is in our thoughts and prayers. Keep fighting the fight, it's worth it.

Thanks Igor, Red, and CW

Goatster, Fermento will give your product a nice start to what we would call tang. But remember, it is an added flavor. If you want an authentic "tang" from fermentation, you'll have to use the culture. We Americans have now become accustomed to the stronger bite. Best Wishes, Chuckwagon I prefer t...

Chuckwagon wrote:*Fermento is not a fermentative culture. It is a dairy-based, tangy flavoring product made by The Sausagemaker™.

Is it still necesarry to include the fermentation step since this is not a "live culture"? I prefer the taste of FLC but I have a tub of Fermento that I would like to use

two_MN_kids - I'm sure that casing size would work fine, adjust your cooking and drying times and all is good.

checkerfred - I think it helps a lot to dry them outside of the smoker before smoke cooking.

sawhorseray wrote:Torque is no problem

Ha Ha That is great

High torgue horsepower beats old man shoulder power every time, well done

I have been eye balling the motor/foot petal attachments for awhile but I haven't pulled the trigger. How is it working out for you?

Thank you Ray :grin: I used 20mm sheep casings from "The Sausage Maker". They can be hard to work with while the biggest challenge may be finding the correct stuffing tube. The pressure needed to stuff these requires more steam than I have these days :lol: I am lucky in that my stuffer has two speed...

redzed - Thank you, I appreciate the comments

After seeing CW's post of this Kabonosy recipe, I had to give it a shot. I added some garlic and red pepper flakes. If this violates any international bylaws of proper Kabonosy ingredients, I apologize and will not refer to them as Kabonsy from this point on :wink: All stuffed into sheep casings and...

I am not trying to reinvent the wheel here ,I just threw out an Idea to get some feedback.
Sometimes life happens and you may not be able to follow proper and respected sausage
protocol

Maybe I will just go with Private Messaging from now on.

I have seen that most Kabanosy recipes call for several days of drying
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?

Thewitt- Thanks for the reply