Some Thicker Kabanosy
Some Thicker Kabanosy
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
Fried some up and I liked it so it was stuffing time.
About four pounds
Three 30" rings & two 20" rings
7:30 this morning got Miss Piggy going for a heavy smoke.
5 hours later internal temp is between 110-115° and taking on some nice color
Update to come
Fried some up and I liked it so it was stuffing time.
About four pounds
Three 30" rings & two 20" rings
7:30 this morning got Miss Piggy going for a heavy smoke.
5 hours later internal temp is between 110-115° and taking on some nice color
Update to come
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
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 itCroc 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
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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.