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Posted: Wed Nov 24, 2010 17:56
by atcNick
What size stuffing tube should I use?

Posted: Wed Nov 24, 2010 19:25
by Trosky
3/8" I don't think you can fit a 22mm casing on 1/2" but you could try.

Posted: Sat Nov 27, 2010 00:52
by atcNick
Siara wrote:Should be ok. Please remember to avoid long mixing of meat with ingredients. Do it very gently, just enough to combine all ingredients. Opposite to sausages, it is not desired here that the meat will become sticky.
Im glad you told me this. The website and the book too (I think) says to mix until sticky: http://www.wedlinydomowe.com/sausage-recipes/kabanosy

When I cut the pork into 2" cubes and cure, should I cure for 2 or 3 days? I've seen 48 hours and 72 hours mentioned. Im using instacure#1.

Posted: Sun Nov 28, 2010 02:51
by atcNick
I was reading on another forum, one guy says he mixes his spices with the cubed meat right before he grinds to help minimize mixing of the ground meat. You guys ever try this?

Also I need to get me somegloves to handle the meat. My hands are going numb from the cold! Any recommendations?

Posted: Sun Nov 28, 2010 03:41
by TxBigRed
atcNick wrote:I was reading on another forum, one guy says he mixes his spices with the cubed meat right before he grinds to help minimize mixing of the ground meat. You guys ever try this?

Also I need to get me somegloves to handle the meat. My hands are going numb from the cold! Any recommendations?
Hey Nick,

Just go to Lowes or Home Depot and get some of the heavy Nitril gloves. That's what I use, and no more frozen hands. They also work good when getting heavy meats off of the grill or smoker, like Butts or Briskets.

Dave

Posted: Sun Nov 28, 2010 04:59
by Chuckwagon
Nick, one of the best investments I ever made was a hand-cranked geared mixer from the Sausagemaker. It is stainless steel and cleanup is easy in a large sink with... WARM water... Ahhhhh! :grin: As I got older, I had to get it because I developed arthritis and mixing cold meat habitually brought on extremely imprudent spurts of maliciously rude and dreadfully repulsive, colorful language. :roll:
I never before realized what a time and labor saving device this thing really was - especially whenever mixing to develop the primary bind (myosin formation). I'm just sorry I didn't buy it when I was young. For anyone mixing more than 10 pounds regularly, it's almost a must.
Best wishes,
Chuckwagon

Posted: Sun Nov 28, 2010 11:40
by Dave Zac
Chuckwagon wrote:Nick, one of the best investments I ever made was a hand-cranked geared mixer from the Sausagemaker. It is stainless steel and cleanup is easy in a large sink with... WARM water... Ahhhhh! :grin: As I got older, I had to get it because I developed arthritis and mixing cold meat habitually brought on extremely imprudent spurts of maliciously rude and dreadfully repulsive, colorful language. :roll:
I never before realized what a time and labor saving device this thing really was - especially whenever mixing to develop the primary bind (myosin formation). I'm just sorry I didn't buy it when I was young. For anyone mixing more than 10 pounds regularly, it's almost a must.
Best wishes,
Chuckwagon
Hmmm...Mrs Zac is looking for Christmas ideas! Do not yet have one of these.

http://www.sausagemaker.com/44100tsm-20 ... mixer.aspx

Posted: Mon Nov 29, 2010 09:58
by Chuckwagon
That's a terrific idea for Christmas Dave. The guys on the English forum say they use a regular Kenwood electric mixer for theirs. Too easy to overmix the stuff in my opinion. And, you can only mix in small batches. With the hand crank large bin mixer, you can mix an entire batch of sausage and inspect it through the plexiglas to avoid overmixing. Also, there is a model that tilts to dump when the sausage has been mixed. The paddles in the thing are shaped and "set" for the maximum amount of mixing with the least amount of effort. The geared model is more expensive but well worth the cost in the long run. A few turns of the handle and the primary bind has become sticky. Hope Santa brings you one - it surely takes the work and cold hands out of mixing.
Best wishes, Chuckwagon

Posted: Mon Dec 06, 2010 03:06
by atcNick
How long will kabanosy last in the fridge?

What's the best way to freeze them? I was thinking about putting them in vacuum bags and freezing them that way. Any advice?

Posted: Mon Dec 06, 2010 09:03
by Chuckwagon
Who are you asking Nick? May I take a crack at this one?

How long will they last in the fridge?
About 20 minutes in my house! :lol:
Oh, quite a while... depending on your fridge. Is it frostless etc? Do you have a veggie bin with humidity control? I've had them in mine for a couple of weeks at a time. They become pretty dry after a while, but heck, they're still good eating. If you freeze them, by all means use your vacuum bags. Keeping air and moisture out of the bag is the secret to their survival in the freezer.
Best wishes, Chuckwagon

Posted: Fri Aug 31, 2012 02:27
by Baconologist
Great thread!

My Grandfather taught me to make kabanosy in the traditional way, same as Siara describes.

Posted: Fri Aug 31, 2012 02:36
by crustyo44
Baconologist,
You are lucky that you were taught by your grandfather, family recipes from the old country are my favourite and very hard to find.
Do publish the recipe on the forum PLEASE!!!!!!!!
Best Regards,
Jan.