WD Daily Chat - Talk about anything You Like
WD Daily Chat - Talk about anything You Like
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire new topic, this is the place to post continuing ideas or just idle chit-chat. Above all, have some fun!
Best Wishes,
Chuckwagon
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My first Kabanosy turned out great! I am trying to add a picture but I've never done this before. Well I guess its not gonna work. The weather here was was just right for curing temps down in the low 30's at night and 40's in the day. I was able to hold the sausage at 60 degrees for 7 days and ended up with a 52% yield. If I can ever learn how to post a picture I have allot of pic's of my smoker build I'd like to share it works great and I am proud of it. Trosky
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire new topic, this is the place to post continuing ideas or just idle chit-chat. Above all, have some fun!
Best Wishes,
Chuckwagon
___________________________________
My first Kabanosy turned out great! I am trying to add a picture but I've never done this before. Well I guess its not gonna work. The weather here was was just right for curing temps down in the low 30's at night and 40's in the day. I was able to hold the sausage at 60 degrees for 7 days and ended up with a 52% yield. If I can ever learn how to post a picture I have allot of pic's of my smoker build I'd like to share it works great and I am proud of it. Trosky
Last edited by Trosky on Sun Sep 29, 2013 03:01, edited 6 times in total.
Congratulations on your kabanosy's success. Unfortunately I can't explain how to post a picture because I use "Fotosik.pl " not Imageshack.
Is it in Fahrenheit ?( we use Celsius scale ) so I think you ought to have air temperature about 20 st C ( 68 st F) .Can I be wrong or I did not understand this sentenceTrosky wrote:The weather here was was just right for curing temps down in the low 30's at night and 40's in the day.
I looked here. There is 22 st C
http://freemeteo.com/default.asp?pid=15&la=1&cn=USOH
http://freemeteo.com/default.asp?pid=15&la=1&cn=USOH
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Way to go Trosky! I'm glad it turned out well for you. Uh... don't you think you ought to have Chudziak and me "test" it for you? ha ha
Kabanosy is one of those meat products that you just can't get enough of. Pretty soon it will be time to make some more. How are you with jerky?
When you get ready for bio cultures and dry-cured salami and pepperoni, let me know and I'll help you through the process all I can.
Best wishes, Chuckwagon
Kabanosy is one of those meat products that you just can't get enough of. Pretty soon it will be time to make some more. How are you with jerky?
When you get ready for bio cultures and dry-cured salami and pepperoni, let me know and I'll help you through the process all I can.
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Chuckwagon you and Chudziak should test it come on over anytime. I posted a pic in hyde park. I made jerky once it was OK but I didn't like the recipe I used, it was a honey and something I don't remember. I do want to get in to bio cultures and dry-cured salami. I'll have to wait until fall. I don't have a way to hold temps when it warm out. If there's another way to do it let me know and I'll give it a shot. Trosky
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
I just printed the recipe for Kabanosy and am ready to give it a go.
I finished a pancetta that may be ready to try this weekend so I am up for another test.
I am curious as to the differences in salami's that use products as Bactoferm and this Kabanosy. Is it not really like a salami?
Dave
I finished a pancetta that may be ready to try this weekend so I am up for another test.
I am curious as to the differences in salami's that use products as Bactoferm and this Kabanosy. Is it not really like a salami?
Dave
I have not yet made it. My Pancetta is still drying. We were very humid here last week (80%) so I only lost a few ounces in a week. Back down to 70% humidity so I hope one more week and it will have lost 25% of it's original weight.
I did a bit of research on fermented sausages. Correct me if I'm wrong, but the Kabanosy ferments in the 72 hour refrigeration stage; whereas a Bactoferm reduces that to one day of so.
I'll keep you posted.
Dave
I did a bit of research on fermented sausages. Correct me if I'm wrong, but the Kabanosy ferments in the 72 hour refrigeration stage; whereas a Bactoferm reduces that to one day of so.
I'll keep you posted.
Dave