My first Kabonosy with lotta q-views

Discussion in 'Sausage' started by crazymoon, Dec 3, 2014.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I've been wanting to make some Kabonosy and finally got around to it. The recipe is from the Mariansky book.I bought loin for my #1 cut and butt for #2 cut with the back fat off the loin replacing pork jowl.

       These are the two cuts  #1 and #2(minus the back fat)

    Here is the finished mix

    20 mm sheep casing on the stuffing tube ready to go.                  Air drying for 60-90 minutes


    Into the smoker at 130 with hickory for 3 hours plus I hour at 190 with no smoke

    Finished product after drying for a day at 55 *


    Close-up of the snack stick                                                                      

    tropics likes this.
  2. Nicely done. It looks very tasty!

    Happy smoken.

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I like it. What plate did you grind with ? 3/8"?
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is some fine looking sausage I hope my Kielbasa comes out that nice.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking sticks! Nice smoke!
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Beautiful....well done, sir......Willie.
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Bringing  sticks of kabonosy Ice fishing is priceless........... Love your avatar.............[​IMG]
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Thanks all for the positive comments and Boyko these sticks won't make it to ice fishing season.[​IMG]  Ice fishing will bring some smoked yellow perch though !
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow them look good,,,but?????? Only two racks full,LOL bet that didn't last long. 

    A full smoker is a happy smoker 


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