kabanosy questions

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Re: kabanosy questions

Postby NCPaul » Sun Mar 09, 2014 10:40 pm

Weight loss after eight days is at 40.3 %. One more week should do it.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: kabanosy questions

Postby DanMcG » Sun Mar 09, 2014 11:22 pm

40% in a little over a week, isn't that pretty fast? and what weight loss are you aiming for Paul?
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: kabanosy questions

Postby NCPaul » Mon Mar 10, 2014 11:13 am

They are loosely stuffed in sheep casing and have been hot smoked before drying in the fridge. Everything is aimed at a rapid drying to make them safe. The target the Marianskis give is 45%. Try a kilo batch Dan. My friend says they are what meat sticks would be like if they were made with good meat and good taste. :D
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: kabanosy questions

Postby NCPaul » Sun Mar 23, 2014 10:56 pm

After two weeks, the weight loss was at 51.4 %. The weight gain will be on me. :D If you want to try dry curing without setting up a dry chamber, this is a great project to start with.

Image

Image
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Previous

Return to Beginners

Who is online

Users browsing this forum: No registered users and 2 guests