Some Thicker Kabanosy

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Devo
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Some Thicker Kabanosy

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 :mrgreen:

Fried some up and I liked it so it was stuffing time.
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About four pounds
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Three 30" rings & two 20" rings
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7:30 this morning got Miss Piggy going for a heavy smoke.
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5 hours later internal temp is between 110-115° and taking on some nice color
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Update to come
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Devo
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Post by Devo » Thu Dec 11, 2014 02:09

This is called the northern Ontario ice water bath :grin:
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Hanging for a couple of days in the basement, just to dry out some more. I'm really liking the looks of these.
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redzed
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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! :lol:
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Devo
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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 :mrgreen:

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

Nice job Devo! You are tempting me to order sheep casings again.
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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
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Devo
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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
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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?
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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.
Last edited by Devo on Wed Dec 31, 2014 16:36, edited 1 time in total.
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Post by Devo » Wed Dec 31, 2014 16:35

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