- Feb 5, 2009
- 152
- 10
Heya,
I posted about a month ago re: some beef sticks that I made where they were obviously smeared, the casings didn't adhere well, and apparently not the preferred recipe from Rytek Kutas' book (there's some discrepancy amongst the different editions as to what recipe is found on a particular page, I'm talking about the snack stick recipe, not the kabanosy).
Anyway, I was thinking about picking up 6lbs of butt on my way home tonight and making a small batch of Kabanosy, but I'm a little concerned over the cooking instructions. They sound too hot to me, starting at 140' and finishing at 170', and I think I'm going to end up rendering the fat out of them again. Also, there's no mention of rinsing them with cool water afterwards, and I was thinking of doing that, but I have no idea what that would do since I'm supposed to leave them in a cool moist place for a week afterwards.
Anyone have some advice?
Thanks,
Mark
I posted about a month ago re: some beef sticks that I made where they were obviously smeared, the casings didn't adhere well, and apparently not the preferred recipe from Rytek Kutas' book (there's some discrepancy amongst the different editions as to what recipe is found on a particular page, I'm talking about the snack stick recipe, not the kabanosy).
Anyway, I was thinking about picking up 6lbs of butt on my way home tonight and making a small batch of Kabanosy, but I'm a little concerned over the cooking instructions. They sound too hot to me, starting at 140' and finishing at 170', and I think I'm going to end up rendering the fat out of them again. Also, there's no mention of rinsing them with cool water afterwards, and I was thinking of doing that, but I have no idea what that would do since I'm supposed to leave them in a cool moist place for a week afterwards.
Anyone have some advice?
Thanks,
Mark