Kabanosy Beef Sticks | The ULTIMATE Snack Stick | Fat Finger Foods
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- Опубліковано 17 лис 2021
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200G of 80/20 ground beef
800G country style boneless pork ribs
Mince pork and add beef 1Kg. Add spices and then water
18g kosher salt
2 tea spoons of Italian seasoning
1tsp black pepper
1 Table spoon Hoffs Hot sauce
3g sugar
1/2 teaspoon garlic powder
1 Tb of soy sauce
1 tsp or worchestire sauce
Add the 100 ml of water
Mix meat and ingredients by had 2 minutes
Run through mixer 2 times and then refrigerate 12-24 hours
Use a sausage maker and a links attachment. Use an upside down cookie sheet or something similar so that’s it is easier to transfer.
If using a dehydrator then just put in lines on dehydrator and then cut with scissors once edge to edge.
Feed onto parchment paper do not use butcher paper. Feed long strips onto parchment paper. Butcher paper attaches itself to the meat.
2 hours at lowest smoke setting. Rotate grate 180 degrees. 6-7 more hours at 150-155 degrees or until internal temperature is 165.
30 minutes @175 degrees to finish until internal temperature is around 165 degrees.
Drop in ice water and dunk for a 10-15 seconds. Take our and put on a wire rack to dry.
Pack in a vacuum bag or something similar.
Fat Fingers you're the best and I wish you guys were to come to NYC so that I could taste that loving food that you Make .. Thank you for always sharing your recipes with me .
Cooking/Baking by grams is a GAME CHANGER!!! \m/ \m/
This is NOT kabanosy! Kabonosy is all pork with a hint of nutmeg, caraway, and black pepper. I don't know what sausage you made here.
Longtime sausage maker here. Mix the spice into the water first. It distributes the spices easier and better.
Good tip!
Beautiful and the Kabanosy looks delicious as well. Thank You!
Love it, the family is going to enjoy those for sure
I do love that you push family and cooking it is the glue that holds us together
Videos are getting better and better!!! Love y’all
Excellent detailed explanation. The videos are getting so much better with every one. Keep it up.
Coming from a Polish household I love Kabanosy!!! Smacznego!!!
They look delicious. Can’t wait to see Simeon and Eleazar tear these up!
Love this! I’m a huge fan of your brothers channel. You guys have an awesome family.
This has to be my new favorite youtube channel
If there's anything that I love about this channel is that when they cook or make something they share how they make everything. I thank you and wish you all the best 👍 👌 😍 🥰
Kabanosy - officialy it's considered as polish food speciality, but historical origin is located around Polish-Lithuanian terrain ;) of course most of the central-east europe knows them well :D
Yea a-lot of western Ukraine was swapped around during Stalin so theres alot of mixing of polish recipes into ours.
How’s you know that?
@@Josh_Morron My grandpa
Grew up during the swap. He speaks polish and Ukrainian because during that time everything was so mixed up you had to learn both.
The Germans came in during that time to and mixed everything up moving people around.
It is considered Polish because it is Polish. It has nothing to do with Lithuania. Yes, kabanosy is known in central Europe, it is also known in western Europe, France and UK because the biggest Polish meat brands like Tarczynski or Sokołów sell it all over Europe.
Przecież to nie jest żadne ukraińskie to jest polski przysmak!!!@@FatFingerFoods
Oh yummy! I really love your family and the food is so delish.
MAN! Those look good! That's a great spice mix!
WOW THEY LOOK AMAZING 🤩
I'm learning all the good stuff on this channel
Another great video!!
Again I see some similarities between your foods ad my grandfather’s. My gramps kielbasa was well known. He would grind and then my gram would help him with the stuffing. He would snake a batch or two at a time. We always had his sausage at Christmas dinner. Thanks for bringing this at the holiday season. Great memories came flooding back.
They look so good 😋🤩
Looks awesome y’all 🥓🥓🥓
So professional, can't believe your not at 1M subs yet, keep at it, your passion for food and cooking radiates in your videos, keep up the good work, your gonna be at 1M in no time!
Looks delicious. Love your smoker by the way
Whiskey Still Smoker from PitBoss!
Those look and sound absolutely amazing. Great recipe, thank you for sharing. Have a great Thanksgiving y’all!
Thanks Bob!
@@FatFingerFoods You’re very welcome!
Those look fabulous! The best I have ever seen. I think you should sell those online because I guarantee you I will buy a lot of them, not only me but everyone , not one thumbs down on this video oh, great job. You will have a lot of subscribers after this
Buy you a jerky shooter you can buy it at bass pro shop you don’t have to use casing
Another great video and meal 🥘
Great video!🇺🇸
The boys are going to tear those up. Looks delicious
Looking mmmm good,bring them south and they will be eating by your brothers,another great recipe to try can wait to try this one
We make it here in South Africa also. DELICIOUS !!!!!
Awesome video, you rock the food...
Another awesome "piece of home" from some fantastic new Americans! Those even smell good all the way here, to Dallas Texas! FR
Buy a jerky cannon with snack stick horn its way easier
Mom n Pops n the boys are gonna scarf em down! LOL Gr8 job! Gotta try this out!
very nice !!!
Dang... those look tasty !!! I know what I'll be making this weekend
Literally drooling 🤣
Honestly was waiting for a Yoooo.
Hey great video! I’m thinking of making these, what wood did you use to smoke them with?
Competition Blend Pellets from PitBoss. Honestly you could use any pellets.
Super hermosa saludos desde Panamá
You also should have metal attachments on the grinder plastic leaks into the food especially after alot of rounds of use
Agreed! Stainless steel is def the way to go!
Nice work I would suggest you get a sausage stuffer,much easier,but otherwise looks good 👍
Ha! I remember making something very similar using ground beef and ground pork and a dehydrator. I used my Ninja blender to refine the meat a bit more. Then just flatten the meat mess out in a long thin rectangle and dice into strips. Looks almost like the same results. Add Liquid Smoke if you don't have a fancy smoker. You're right though... casings are a pain in the butt.
I will say... yours look tastier though. Have a sub and show out to Goonzquad fam...
Here from Goonzquad, you remind me of Momma , obviously, love the channel and food
Какая вкуснотища 🤤
OM Gosh looks so good
YUMM!! I'd like to do this with venison this year.
You should! I would maybe use a fattier beef like 70/30 that will help with the lean deer.
Same!
This looks amazing great job! I'd have eaten that soot though, lol
Shoot to each his own lol
6:00am in NY .I am now hungry and looking for the attachments on eBay to hook my kitchen aide up!!
Made me hungry again
gorgeous ,HUN , sooooooo much nom , .... wish you were closer to New Zealand , x , allllllllll the the best !
Wow.. wished I had a wife that cooks like that. Lol good job
Seems like you have taken over the channel, keep going
They won't last long. Looks great!
Hi I'm from Worcestershire, it's a county in England and it's where the sauce was invented. It's no big deal as most people in England don't know how to say it 😄 but it's pronounced 'Wustershur' Love your channel keep it up
Yea I feel like every city they say it different here in the states.
@@FatFingerFoods I know it's not right but I think it should be pronounced the way you say it 👌
@FatFingerfoods can't wait for the biltong video to drop
Hey nice resipe i want to make and taste them. Have a nice Day from Polisch fan in Austria and greats for Goonzquad and Mama Papa and whole famili.
I could watch her all day..
WOW...ANOTHER GREAT IDEA. LOOK SO GOOD.... DAAAAAAAAAAAAAAAANG SON !!!
Looks so ono! Why not use Daaang Sause?
I’m guessing the one thumbs down is from a vegetarian. Looks great!
Sounds delicious. I wonder if you could use venison?
For sure! I would maybe cook partially cook the venison with some bacon and then add it to the pot!
How long will it take in a dehydrator?
Is there an alternative to a smoker. We live in a block of flats
They look delicious definitely wouldn't last that long around me.
Hopefully you are not just vacuum sealing and leaving at room temp like you would a Slim Jim. 165 is not high enough to inactive botulism spores in a low acid oxygen free environment without a nitrate/nitrite curing agent. You gotta freeze it for later or fridge it if you will use it relatively quickly.
How long do these keep? And for storage, do these need to be in the freezer, or can I leave them in the cupboard?
About two weeks in a fridge. If you want to store them in a cupboard I would add some nitrates maybe vacuum seal them. The nitrates would be to prevent mold and spoilage.
Please share your smoked salmon recipe.
Yea man hopefully second week of December. We try to test every recipe which sometimes takes 1-2 weeks before we put a video together on it.
That way we’re not just pushing out whatever someone else did and really make something worthy of our fans! 😊
Since you are not casing the kabanos I wonder if a jerky gun would be easier?
Love the channel but just a heads up, we use to have that kitchen scale but found it to be insanely inaccurate!
Should do the add in the middle of the video because all the content was shown and nobody would watch the add sponsor at the end where all the interesting parts have already been watched, Just a quick tip 👍
Scrumdelilicious..
Just mix it all first without the pork cubes. Then you can mix it easily with a fork/spatula. When all the moisture is incorporated....put in the pork and mix it in.....ready.
I want to be one of your favorite people one day.
You can spray your parchment paper
Thanks need something to take my mind off the hospital.
Damn this looks delicious! I don't take pork or chicken....what can I substitute it with? Ground beef and _? Thanks!
Yea you can go with all 80/20 ground beef or if you want to grind it yourself do something like a Chuck Roast and cube it. Ground turkey can be used as well as lamb venison pretty much anything.
@@FatFingerFoods Great!!! Thanks for the reply! Love your vids!
Currently have it sitting in my fridge, smoking it tomorrow! Why does this batch not need a curing salt? Just curious.
It cooks to a safe temp for a long enough time.
@@FatFingerFoods my smoker only gets down to 160 (I’ve kept the door open for 2 hours to try and keep the temp near the 150 mark). Next time, is cold smoking with just a tube for 2 hours good? And then hit them at 160 for a couple hours? Thanks for the help and recipe!
@@Jmic0925 yea it’s tough now with the heat.
Probably try on a cold day.
Looks like befi my mom gets from Germany
gotta learn to not watch your videos when i'm hungry. looks amazing
which pellet flavor did you smoke them with?
I used the competition pellets from Pit Boss available at any walmart. You can also use the one that’s the fruit blend with apple wood and cherry wood which will give it a little fruity taste.
I like the competition blend bc it is mostly oak and I love the clean taste of oak that doesn’t cover anything up.
@@FatFingerFoods love the channel. Obviously, found it from your brothers. I am binge watching all of yours now lol. Your mom is awesome, means a lot when mom hands down the family cooking
@@davsmth41 Thanks man that is awesone hope you enjoy the content and all the rest we are trying to make!
Casing is super easy just slip on the entire thing and let it rip
Shotout to the goonsquad sister
Is it Kosher Salt and not CURING salt?
Why did you cover the temp display when stating they were at 165°
❤😋
Uhh, I wish you were set up to do these in large batches and sell them because I would be first in line.
Jack Links beef sticks were one of my favorites then they "Changed the packaging to easy opening instead of the Ziploc style bags" BUT they lied because they tasted completely different and suck now. None of my family buys them anymore. Slim Jim sucks now too as they don't taste the same anymore. Walmart's Great Value brand is far better than either of them. I'd love to know WTF they were thinking and why they changed.
Yea not a big fan of Jack Links some of the practices in conditioning the meat are a little sketch.
@@FatFingerFoods Yep, I agree, they're garbage IMO now. Thanks for the videos! Awesome content! Cheers!
sorry but no casing .. then this is not Kabanosy .. having said that it is way closer to like a regular meat stick .. I think you might benefit from a great source of charcuterie the channel is ... 2 guys and a cooler they are based in Panama and he is very well versed in making many different meat products .. not the least of which is his recipe and technic for Kabanosy ..I subbed to you and to him you won't regret it .. thank you very much I will be back
Why no casings
You look sooo much like your mom.
УРАААААААА
Girl.....you know how to speak to me 😅
Not using casings because they're fiddly is not a good start. Kabanosi are always in a casing.
Why use ground beef when you are going to grind it up anyway?
Pretty much the water and salt combine with the beef and there’s a protein that comes out of the meat. With a whole piece it wouldn’t be as fast it would take maybe a few hours for the process.
The protein that comes out is almost like a glue and is what makes the final product so stuck together.
@@FatFingerFoods awesome. Thanks I heard you say it in the video but didn’t really click
😍😍😍😍😍😍😍😍😘😘😘
"IT WORKS.. lets try it out" lol.. when you explain the process dont be nervous or scared.. it's YOUR process, just tell us how YOU do it.. be confident with HOW, YOU make it!! You cut that promo about the salmon with genuinely
You have beautiful eyes !
You don’t have to do all the steps you are doing with your meat grinder the jerky shooter looks like a calk gun pull the lever out fill it with your mixture and just squirt it on your tray it will make round or flat
Outstanding video. Looks like you lost a lot of weight? Dont get to skinny. Nice to watch a person that enjoys what they do.