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    Kabanosy - Troubleshooting

    Ok thanks for the info. I don’t remember any of the fat being discoloured or dry looking, all of it was a creamy ivory colour. I did not think fat was very prone to freezer burning, so that is good to know and something I will keep an eye out for in the future
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    Kabanosy - Troubleshooting

    Yes I used the same fat. Or at least as far as I can tell I did. My fat comes from the few hogs we raise every year. That being said, it was most likely from a different bag in the freezer though. Maybe the first bag was more freezer burnt? What are the distinguishing signs of freezer burnt fat?
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    Kabanosy - Troubleshooting

    Finally got around to making another run of kabanosy. Wanted to thank everyone that chimed in troubleshooting the last batch. This batch turned out a little more how I expected it too. I think the double grind and the lower smoke temperature is what did it. That being said, the courser grind I...
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    Kabanosy - Troubleshooting

    Ok. I will give that a shot. Thanks everyone for the tips.
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    Kabanosy - Troubleshooting

    Crazymoon, do you mean two grinds as in - put class 2 pork and venison through the 5mm plate and class 1 pork through the 8mm plate? Or - put everything through the 5mm plate twice?
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    Kabanosy - Troubleshooting

    I’ve never tried commercially made kabanosy so I am not entirely sure what to shoot for. I do think these things are delicious, but I like sharing the stuff I make and want others to enjoy them as well. So just trying to make sure I’m doing things correctly. But if the fat is a prominent part of...
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    Kabanosy - Troubleshooting

    Thanks for replying Smokin edge. The meat was cubed and then placed in the freezer for 1 1/2hrs. When mixing the sausage I had cotton gloves on under my latex gloves and my hands were still freezing. The separation between the pockets of fat and surrounding meat is definitely cleanly defined...
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    Kabanosy - Troubleshooting

    Hello everyone I recently made my first batch of Kabanosy (or something similar to kabanosy) and I have a few questions that I hope some of you can help me with. The recipe I used was from Two guys and a cooler. The meat I used was 35% venison, 40% lean pork from the hind leg, 25% back fat...
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