Smoked Polish Kabanosy

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  • Опубликовано: 21 янв 2025

Комментарии • 36

  • @danielbonislawski526
    @danielbonislawski526 4 года назад +4

    I from Poland. I love smoked. It’s great video!

  • @TRTGCbyjroed
    @TRTGCbyjroed 4 года назад +2

    Yes I’m loving your video already👍🏿 Big Thumbs up. YES I love my LEM Meat Grinder also. Definitely a work horse. I’m loving the camera angles and closeup shots. Niecey done👍🏿 I am so jealous of your cooler....I need one of those in my life. Love the sausage making “team work”. 😁
    Great way to smoke and hang sausage.....genius. No worries about the camera work. I don’t blame your cameraman....I don’t like getting up that early either 😂
    Your finished sausage looked delish😋 Thanks for sharing this delicious sausage recipe....
    Be blessed and Keep on making awesome sausage🙏🏾 new friend here.

    • @arcturusbbqsausagemaking2435
      @arcturusbbqsausagemaking2435  4 года назад

      Thank you so much ! ,I appreciate you taking the time to stop by, I probably will be making Breakfast sausage next ...God bless

    • @lanfordmims5080
      @lanfordmims5080 3 года назад +1

      Loved your video, but I’m a newbie, what do you mean by letting the sausage bloom?

    • @TRTGCbyjroed
      @TRTGCbyjroed 3 года назад

      @@lanfordmims5080 Glad you enjoyed my video. All that means is if the sausage rest for a couple of hours the color will become a little more uniform. You are actually letting your sausage dry age at room temperature...Happy Sausage Making! Be blessed and Stay Safe.

    • @arcturusbbqsausagemaking2435
      @arcturusbbqsausagemaking2435  3 года назад

      @@lanfordmims5080 Bloom You just put the sausage in the refrigerator or room temperature and you let all the Ingredients / Spices and Flavors just Incorporate each other, And it forms a pellical It makes the sausage Casings tacky/ sticky So when you smoke it the Smoke adheres to the sausage

  • @gordonshaw5381
    @gordonshaw5381 8 месяцев назад

    I am in Kenya and am going to give this a go. Thanks for showing us.

  • @GURGTUBE
    @GURGTUBE 4 года назад +1

    That grinder is sweet.
    I actually made some this weekend! Currently drying now. Cool video

  • @pc565gilmer6
    @pc565gilmer6 4 года назад +2

    Looks amazing I am going to try making that

  • @beers-jackofbbq
    @beers-jackofbbq 4 года назад

    That looked good! You have some serious equipment for make this, very nice! Cheers!

  • @gosiarhomecooking5123
    @gosiarhomecooking5123 4 года назад +1

    My favorite Kabanosy , very nice video. Have a great day/ Gosia

  • @brwhyon
    @brwhyon Год назад

    Never seen Kabanosy made with Rusk, interesting, I just did a batch of chicken cranberry sausages and used stove top blended down to a powder as a binder, worked and tastes great.

  • @maxiesheba1438
    @maxiesheba1438 3 года назад +2

    At the end of grinding grab a handful of meat already ground and load it back to the grinder. This way when you disassemble the grinder you will not find a chunk of unground meat still behind the knife.

  • @mac_pe
    @mac_pe 4 месяца назад

    ❤ from Poland.

  • @joesmith7427
    @joesmith7427 6 месяцев назад

    I just got a 5# bucket of it from the sausage maker in buffalo,NY

  • @lucaschiantodipepe2015
    @lucaschiantodipepe2015 3 года назад +1

    I'm here becouse I bought them in an Ukrainian 🇺🇦store in Italy🇮🇹. Good taste. They're cheap. I bought also pickles but they were spicy.

  • @joesmith7427
    @joesmith7427 6 месяцев назад

    They everything you will ever want or need!! Why i moved out, i will never know!! Try some brown sugar and some Marjoram spice!! Sheep casing is best!

  • @zuzanageer7015
    @zuzanageer7015 Год назад

    Hi...what flavor smoke did you use?

  • @arcturusbbqsausagemaking2435
    @arcturusbbqsausagemaking2435  3 года назад

    Hello everyone If you're pressed for time and don't want to wait for you're sausage to get up to the desired temperature in your smoker of 155 deg you can smoke the sausage for three or four hours and then take them put them in a large pan of non chlorinated hot water place the pan on you're hot bbq grill or smoker bring the water to about 180 to 200 degrees and poke them with a thermometer until they reach 155 - 160 degrees throw them in a quick ice bath like i did in the video it so much easier this way ,Cheers Everyone..Happy Holidays !!

  • @TsiRoadkill
    @TsiRoadkill 28 дней назад

    If you give them awhile to dry without the smoke you will get better results.

  • @maxiesheba1438
    @maxiesheba1438 3 года назад +1

    Me again. That meat grinder is amazing. You grind 5 lbs of meat (according to recipe) and make 15 lbs of kabanosy:)

    • @arcturusbbqsausagemaking2435
      @arcturusbbqsausagemaking2435  3 года назад

      I Tripled the Recipe ,I put a 5 lb Recipe so its easier for someone to make it in a smaller batch to try it ,its very good ,I now smoke it on my smoker for 4 hours and poach it on a grill in a large pan of hot water until the internal temperature is 155 deg it much easier that way it dont dry out as much, because it will dry when you put it in your refrigerator ,Thanks for stopping by

  • @joesmith7427
    @joesmith7427 6 месяцев назад

    Put the spices on the screen so ALL OF US CAN SEE IT!!

  • @markskibo5159
    @markskibo5159 Год назад

    Tongue depressor = Genius
    I make these,but now days the casings cost more than the meat !!!!

  • @pitur5492
    @pitur5492 3 года назад

    i would dry them much more, kabanos has to be very dry

    • @arcturusbbqsausagemaking2435
      @arcturusbbqsausagemaking2435  2 года назад +1

      Thank you for the information, My grandmother came from Poland She couldn't speak English but that was when I was a kid 1970 so I've been out of the polish language loop All I remember is a polish Angel prayer I learned when I was five

  • @marekdrukalski5531
    @marekdrukalski5531 Год назад

    kabanosy musza byc suche a wiec zero wody