Kabanosy z Dziczyzny - Venison Kabanosy
Posted: Sun Nov 21, 2021 08:25
Kabanosy z Dziczyzny - Venison Kabanosy
Since I've been looking at different ways to use the whitetail deer meat in my freezer, I made some some venison Kabanosy. It's been a while since we had Kabanosy and this batch turned out very well. Of course traditional Kabanosy are made from pork as the name suggests. A “kaban” in Eastern Polish dialect is fattened pig. This particular take on Kabanosy was mas made with 40% Class 1 Whitetail deer meat, 60% pork using traditional seasoning and traditional Polish process. The amounts of the spices were increased because the venison. Making Kabanosy is different from making other sausages. When you take a properly crafted Kabanos and try to bring both ends together, it should immediately snap in two and not bend into a horseshoe shape. Kabanosy are purposely made to be brittle, so when it comes to mixing the ground meat and spices, most sausage recipes will tell you to mix until the mass is sticky and gluey, making it possible for a ball of meat to stick to your palm without falling off. Not so with Kabanosy, you do not mix to that consistency, but rather fold the meat just so the spices and the meats are evenly distributed. Otherwise the finished sausage sticks will be rubbery like licorice twists. You can make Kabanosy with collagen casings, but original Kabanosy are stuffed into sheep casings and there is a reason for that. The sheep casing is thin, sticks very well to the sausage, gives off a nice snap when you bite into it, and aficionados assert that it imparts a unique and desirable flavour.
Note that in the recipe the spices are mixed into the cubed meat after curing and before grinding. That step reduces the amount of mixing before stuffing. I should also mention that no water is added to the farce and Kabanosy are never poached or cooled with water. Kabanosy fall into the category of semi-dry sausages as they are dried for a few days before consumption.
Venison Kabanosy - Recipe for 1kg of meat block
Venison, Class I – 40%
Pork , class I - 20% hind leg (fresh ham)
Pork, class II (up to 45% fat) - 40% ham and/or picnic trimmings
Curing ingredients: non-iodized salt 16g, Cure#1 2g, sugar 2g.
Added before grinding:
Fresh ground pepper - 2g
Nutmeg - 1g
Caraway – 1.5g
Garlic - 3.0g/kg
Instructions
Cubed meat cured for 72 hours
Class I meat ground with 10mm plate
Class II meat ground with 7mm plate
Sheep casings are stuffed firmly
Setting (drying) approximately 12 at 2-8 C (35-45 F), or 2-3 hours at room temp.
Drying (in smoker) up to 45-50 C (113-122 F)
Smoking at 60-65 C (145-150 F) until achieving the right colour, usually 2 hours. minutes
Finish (bake) at 80-85 C (188-185 F) around 20-30 minutes. It should be 71C (160F)
Cooling by air, do not water cool!
Dry in a cool space, 10-15C for three to four days. Most of us can't wait that long, and that's OK.
Smacznego!