New and looking for info
ace202 last edited by
I just joined this site. I recently had to stay with relatives while my house was being renovated. My nephew is married to a gal from Poland. Her mom lives nearby them. She introduced my wife and I to a meat stick from Poland called Kabanos, made by a company called Sokolow, out of Poland. This is by far the best meat stick I have ever had the pleasure of eating.
The ones I am referring to are about the diameter of a pencil. very thin. They are made with pork. I am looking to try to duplicate them. Couple questions I have.
will the 19 to 22mm sheep casings shrink to the size of a pencil? Or would you recommend a collagen casing or?
The old world recipe I have says that the way you test for doneness, you drop the stick from 1 meter high. it shatters, its done. if not, cook longer. love old world huh?
any help or info appreciated on these delectable sticks.
@ace202 Glad to have you on the board! First, yes, you do have to love the old world style but I would absolutely recommend you invest in some sort of probe thermometer. Just safer that way and prevents the sticks from being overcooked. 100% pork sticks are a good way to go an untrimmed pork butt will have just about the perfect amount of fat for a nice snack stick.
On to the casing question. 19-22mm sheep will be much larger than a pencil, more like a really thick sharpie. If you are looking for something the size of a pencil you would need 15 or maybe 16mm collagen casings. I would recommend you go with the 16mm smoked collagens first as you can buy a 3 pack of them which will be 3 strands and each strand will be 50 feet once stuffed. If you go with the 15mm you will have to buy an entire caddy which will be 50 strands so that would be enough to stuff 318 lb.
Now, you need a stuffing tube small enough for the 15 or 16mm casings to fit over. For more information on what size tube you will need check out the chart near the bottom of the page on the here.
One last thing to keep in mind, the smaller diameter casing and tube you are using the more force that is needed to stuff your product. To make your product easier to stuff make sure you keep it very cold before you stuff it, make sure it has around 25-30% fat content and you can add a little extra water. Adding water will increase your cook time a little but it will cook out eventually and is better than breaking your stuffer!
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.