The only problem with making your own kabanos is that no matter the amount you make, by the time you'll finish the drying stage, you already ate all of them :)
Awesome! Husband is over the moon. No more trips to Chicago to buy Kabanosy to bring home. We have made a deal with each other. I will continue my venture into curing meats as long as he continues making homemade beer! Win win.
For years now I've been dying for the "pepperoni" that my mother brought home from our local sausage maker when I was a kid. I clearly remember the links she brought home that were curing hanging over the meat counter...the dryer the better my mom used to say. I may have finally stumbled upon how this glorious pepperoni was made! I did this in winter...where the temp for curing was just about right in an unused extra room. In a closet in the spare where the temp only needed a bit of help from a small heater plugged into a temp controller. The humidity dipped so I simply added a clean towel run over hot water in the closet to bring it up. Did a few links in hog casings to make a sliceable sausage just for kicks and it worked just great. This is an amazing recipe. Everything I've been searching for all these years...thank you Eric!
Thank you for your work. I like watching your channel. As a Pole, I can say that your product looks like the original Polish kabanos sausages. FYI - for several years, thin kabanos sausages with a diameter of 9/32 '' have been very popular in Poland.
Since I cannot eat pork I decided to try making these with turkey meat. I did add the nonfat dry milk like was used in the Calabrian turkey salami but the Kabanosy spice profile. Turned out great!
I just pulled mine out of the drying chamber and it is absolutely amazing! Even Mrs. picky said they were amazing, thanks Eric for the wonderful videos.
Thank you for the informative videos... I'm a butcher and trying to start my journey in sausage making. Showing your international recipe and bringing it home makes my journey looks promising. Thank you and God bless.
I just can't even explain how much I love this page. I'm a chef and have been in the industry for over a decade. I'm gradually trying to piece together the equipment I need to make some of your recipes at home. Thanks so much for the clear and concise instructions. I know it will take some time and it will be a learning process, but I can't wait to dive in and do some of this stuff for friends and family 👍
Greetings from Poland. Always a pleasure watching your videoes and seeing the channel grows. Best wishes and thanks for your contribution to popularization of traditional products from all around the world :)
Awesome video Eric, and a very cool series once again. As one of the commenters has said, this channel has great, accurate information. Many of the tips and tricks you relay are things previously learned after years of trial and error. so much content here.
It looks good. You make it seem so easy to do. I wish you had cut a piece before you dried it. I would've liked to have seen what it looked and tasted like in a side by side comparison before and after the drying process.
Love watching these video's and looking at the differances with my Omas and Opa's recipes. Main differance is modern recipes tend to use less salt, Opas kabansosy recipe went with 20g of salt per kilo and fennal rather than nutmeg as he disliked nutmeg also the spices where toasted and fresh ground and makes a big differance. In acouple of weeks i will be making some i'll make a small batch with nutmeg and give it a try. Take care, God bless one and all.
I'm going to need to try this recipe - they looked a bit thick to me when you first piped them into the skins, but I've never made them myself, so benefit of the doubt lol, also, don't need to cure them in any special way - I just throw them up on a plate on top of the kitchen cabinets for a week to let them dry up and get a nice firmness to them, which, combined with the fat inside, makes for an amazing snack!
Hi Eric. I made Kabanosy a few years ago and it was one of my favorites. Made it both ways, threw some in the curing chamber and the rest in the Fridge. Loved them both. Your videos are the best! They are always spot on and informative. You put me in the mood, so I will be making Kabanosy again soon. Looking forward to your next sausage video. God Bless.
I have a question!! We are butchering two pigs we pasture raised very soon and I plan on making lots of shelf stable products like country ham, bacon(old style), prosciutto etc. One thing I also really want to make is shelf stable snack sticks for husband and his dad and brother. They'll love them. Anyway I was wondering why these are shelf stable if they're not acidic or all that dry? I am going to make summer sausage and know that's shelf stable due to acidity and some drying. Just trying to figure out what makes shelf stable products, to my knowledge it's acidity and water activity level. How do I know kabanosy is dry enough? Also can I use pork and venison? Yours is my new favorite channel, loads of good solid safe instruction on charcuterie. I've been binge watching your videos in preparation for butcher day!
The shelf stability comes from the low moisture content. Because these are so small in diameter they dry very fast. If you want to make sure after they are cooked weigh the sticks and as soon as you lose 45% of the weight they are ready.
Eric I wandered into a Serbian deli the other day smelled great i bought a piece of sremska sausage oh my good not much info on that sausage in English if you are looking for a project kelvin Vancouver Canada
After finding your channel looking for a diy curing cabinet, definitely going to copy what you have, I can't stop watching great content. A question I have, not on this sausage but your smoker; do you have to use the smoke generator or are you able to use wet chips in a pan inside the smoker? I'm assuming it's a preference for yourself, if so why do you use generator vs not; is there a more consistent smoke in comparison to temp?
There is a pan for wet chips. I tend to smoke and cook a lot of stuff at very low temps (125 - 145) so I usually add the smoke from the smoke generator as the chips in the pan don't start to smoke till the temp gets towards the 180F+. When I do hot cooking like brisket or pulled pork or even chicken I'll use the pan for chips... I also prefer the smoke from the smoke generator. I can very easily regulate it. For this sausage we didn't smoke very long but when that hopper is full it will deliver around 10 hours of consistent smoke..
Congrats for the show. I was really looking for new recipes for sausages. I am not really up to date with all the recipes, still catching up ... Why don't you try also a romanian traditional recipe ? Worth to try. Good luck.
Eric, when you make your sausages with lean pork, what do you choose? A loin is very lean, but I find it also lacks flavor. Fresh uncured ham would probably be what I would choose, but it seems impossible to locate. Any tips?
Eric, great vid! Question, is that an outdoor kitchen, or indoor? I see your Smokin It in background, but it all looks so indoor professional! Building outdoor kitchen in Phoenix, any vids you do on your kitchen setup would be fantastic!
If you are going to eat them fresh / freeze them can you omit the cure? Can you use a dehydrator to dry this instead of a drying chamber? I am polish and would enjoy trying this. Stolat!!
They look lovely. Btw. Kabanosy is plural, a single stick would be called a Kabanos just like Kielbasa is a single sausage, multiple sausages are Kielbasy.
we offer you a similar project: meat snacks without casing. We manufacture molding equipment in Ukraine with delivery to the USA. For meat stick snack without a casing. We have good recommendations. The budget is less than the flagships.
Is cure #1 used because it's cooked? If it wasn't cooked, but only air dried, then it would be a #2? Is there ever a reason to use #2 in the recipe you shared? Maybe to make it shelf stable for even longer periods (like for emergency food in an earthquake kit)? Thanks, and looks awesome!
Cure #1 is used because it's cooked at a low temp for several hours then hung to dry. If you were to only air dry it like a salami you would still use cure #1 because this small diameter would only take a couple weeks to be ready. If you use a larger diameter casing 34+mm then you would use cure #2. The larger diameter casings take longer than a month to be completed..
@@2guysandacooler OK, so is the general idea simply how long the meat stays in the "unsafe" zone before it's cured? So the longer duration, the longer you need the nitrate/nitrite to be active? Once fully cured, is the meat essentially permanently safe from microbes? Is it just oxidation effects that spoil it over time after a successful cure?
@@2guysandacooler Awesome, Thanks! In this recipe you call for Insta Cure #1. If I were to use ECOcure does it translate 1 to 1 , Would I still use the same weight? or stick to the 1% that is on the ECOcure packaging?
I'm Polish and only know the taste of kabanosy, but not American Slim Jims (they at least look very similar), so can please anyone could describe what's the difference between Polish thin smoked sausage and American one?
I made this a few years ago, but the sheep casings I used where much smaller diameter than this. The end product was really good, but a bit too chewy. I might try again using casings like the ones you used. What size should I look for?
Eric I have seen people used olive oil after meat is cured when it is vacuum sealed to keep it from drying out. Would you also recommend using olive oil when vacuum sealing cured meat or not?
@@2guysandacooler Awesome, what moisture loss should I shoot for? I assume that with different casings in a different environment, I can't necessarily expect it to dry at the same rate, and therefore I can't judge when it's done based on time.
I divided my original comment into fragments and it turned out that the fragment containing a suggestion on how to find images of thin kabanos sausages in a popular search engine was not allowed. Sorry for the confusion.
Hi ya. I need a bit of advice please. I've made these very tasty sausage as per this recipe and are now storing them in a pantry. There's a white mold appearing on the surface of the skin how should I manage this? Currently I just give them a wipe with a little vinegar, slice and eat. I live in the Philippines.
How do you deal with the humidifier? Since I instalded it in my curing chamber Ive had nothing but water in the fridge? Any ideas of what Im doing wrong?
Hard to say. If made correctly it's extremely long lasting! We never really know as it generally gets eaten pretty quick. Longest I've had it on the counter was 3-4 weeks and it was delicious. Just put it in an air tight container on the counter and you are good to go...
7:39 notice him tasting it and then all of a sudden the video gets cut and immediately jumps to him celebrating the taste. Hmmmm maybe he spit it out? Maybe not so delicious?
@@acarrillos Water activity means how much active water content the sausage has in it. The lower the water activity (the dryer the sausage) the more shelf stable it is. Think about the difference between a fresh sausage and a salami. or even beef jerky. When there's very little water in the meat product bacteria can not thrive
Let me talk to some of my friends to the North. I know that there are some suppliers that carry either local products or are distributors for the sausage maker.
@@2guysandacooler and Patrick Lemay. hey there Patrick I am from Calgary alberta and the supplier I have here for all of this mostly is called DnR Sausage supplies, what province are you in ? Thank you Eric for reaching out to me, glad to be of service.
@@patricklemay5078 i am not sure what places there is in quebec, will it just be charcuterie or cheese as well ? I have my red seal from SAIT, let me ask a few of my instructor friends to see for you
Great question... Not sure. I try to take my journey day to day, but as far as long-term plans, I'd love to open a butchering/charcuterie school. Where I live, the craft of charcuterie doesn't really exist. I think that would be a very cool thing. It would also double as a neat vacation retreat center for anyone coming from a different country. Lots of big ideas....
Hey Rob. It's a crazy story. I may have to do an origin story at 100k or something, but 2 guys and a cooler is the name of my business. The other guy is my son. He's the head chef in our business.
The pronunciation is all wrong. Kah-bah-nos for singular and kah-bah-nos-ih (the ending should sound like you're starting to stay the word "in" but with no "n" at the end
It would be nice sausage that you did there but this recipe is NOT a real deal. It's important to preserve traditional old school recipes and not spread misinformation.
@@2guysandacooler @2 Guys & A Cooler notice i didnt criticize your recipe itself, I can tell it would be really good end product but it isn't traditional polish kabanosy. It is close and it would be very similar but you got few things wrong. The biggest error is addition of water and over mixing meat as well as using too small mincing plate for everything. Kabanosy mince should be just mixed to distribute spices, unlike all other sausages it is one that you do not want the meat to get sticky. You got some spices amounts little wrong as well. So again while your sausage would be similar and good it is NOT a real deal traditional Kabanosy.
I think your videos are great in general but I'm stickler for preserving old recipes and methods, that's all. so when you claim you presenting something as such it is important you are not mudding the water for the next generations..
Hey broo. Najpierw mielisz ten tłuszcz ,potem mieszasz tę breję, a najgorsze ,że nazywasz to gówno Polskim kabanosem. Nie masz pojęcia o polskiej kuchni i robisz Polakom negatywny kulinarny PR . Wstyd Twój i hańba Twoja. Zajmij się lepiej tymi chamburgerami z mielonej opony.
