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12,527 Views • Mar 30, 2022 • Click to toggle off description
In this video we make the Kabanosy, the worlds finest meat stick. Or so it says in the the book. It was really good, I have yet to try all the meat sticks out there though so I don't know if it is the best.
If you would like to try the Kabanosy for yourself and I think you should! Here is a link to Home Production of Quality Meats and Sausage.
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Views : 12,527
Genre: Howto & Style
Date of upload: Mar 30, 2022 ^^
Rating : 4.918 (11/524 LTDR)
RYD date created : 2023-09-12T20:29:05.899781Z
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YouTube Comments - 33 Comments
Top Comments of this video!! :3
If I ever get to Canada I want to visit your shop.
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It’s uncanny you keep making my favorites, Mr. Henry. Love it! Now, go hang that Kabanosy in a cool place for 4 days until it drops about 40% of its water weight. Kabanosy should be dried a little. When fresh, the caraway is sharp. After drying the flavors marry and become sublime. Then I think you’ll agree they’re the best meat stick in the world.
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Hi duncan! Your sausage is super nice and definetly tastes great, but As a Pole who ate tons of "Kabanosy" i would say they would not be recognized as one here in Poland :)
They are way to thick and soft, they should be dried at least 4-6 days in temperature jest below room temp to get a little wrinkled skin and become brittle.
Generally, kabanos sausages can be stored outside the refrigerator for very long periods of time and are a popular snack, e.g. during outdoor trips, as due to the lack of water they neither deteriorate in heat nor freeze in winter
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Keep this series going
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You really deserve more subs, brother. Just keep it up and it'll grow.
I follow a baker who had like 7k when I found his channel some months ago and he's been steadily picking up steam, crossing the 100k mark now.
This channel is similar, you go right straight into the process and information in a very clear way, no filler.
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I was waiting for you to do this one. I’m definitely going to make this one and soon! Thanks Duncan, just love your channel! Keep it going into april!
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Love this channel keep up the good work
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Looks great !!
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Hey Duncan. This series has been great. Now that I have watched them all and have the book, can you say what might have been your 5 personal favorites? That can be my starting point. Thanks again for all of your videos as I've been watching your recipe videos too. 👍
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cant wait to make this one as well. sad day tomorrow being the last day in march but i have just finished 18 varieties of sausage so im set for a few months. nope ill make more lol tks !!!!
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Looks great! I have a love hate relationship with sheep casings 😂
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They look great but you should definitely smoke them more😉. I'm from Poland and I've eaten tons of kabanosy! I strongly recommend to anyone to do them by yourself! My favourite way to prepare them is by poaching for about 10 min. and adding mustard or horseraddish. Enjoy😋
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Thank you . I am from Poland . Do not massage until they release the glue. Don't add water. Give them a little more smoke. I'm proud of you
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Before eating dry it minimum 3 days on a hook in room temperature.
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l have a question about curing salt you use for your smoked Sauage is it super cure ,or pickle cure in the states they use cure 1 or cure 2 not called that here
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your kabanosy are not dry enough, best ones are dry and hard, google for picture with phrase "kabanosy klasyczne krakus", so you can see how dry it should be
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I made your Kabonasy and I smoked to an internal 155. It has a somewhat greasy feel, even after setting out for 2 days. any idea what may have caused this
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Hello Mr Duncan Henry, my dad used to make this kinda sausages, I think it's chinese sausages it's better than Kam Yen Jen Cinese sausages. It's all pork but it use pork back fat, you must polish the fats into clear into 2mm cube, stuffed 20 to 16mm. The sausages usually cold wind dry. It's a good challenge, please try this 🙏 😄.
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I have the book but I cannot find it what page is it on.
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@richardbutler3316
2 years ago
I've been following along with you all month. Enjoying every video. .thanks for doing this for us all.
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