Well I decided to make some Kabanosy. I have to be honest I was a bit nervous about letting the sausages air dry for several days at room temp. I have to give out a huge thanks to Chuckwagon who was very patient with me about asking so many questions!! We are very lucky to have someone who has so much knowledge about sausage making and who is so kind to answer my questions. Without Chuckwagon's help these would not have turned out as good as they did.
I did a 5 lb batch from the recipe in Stan's book "Home production of quality meats and sausages"
I used 5lbs of pork shoulder for the meat. Here is a picture of the sausages in the smoker.
I ended up smoking for 2 hours then I moved the sausage into a 170 degree oven till they were done.
At first I hung the Kabanosy to air dry from our dining room light fixture, the wife was not very happy about that. Chuckwagon gave me a great idea and I moved the Kabanosy to my wife's cookie drying racks. Here they are after 2 days of drying.
Here they are after 4 days of drying and 45% weight loss.
Time to sample they are very good! It was worth the work.
