I have the SL all mixed and ready for the fermentation process.
Here is my heat controller and lights. Controller set to 85*, fridge is not on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01543.jpg)
Going with clear casings as i wanna see whats happening with the SL.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01540.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01541.jpg)
Stuffing
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01544.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01545.jpg)
Hanging with my heat at close to 85*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01546.jpg)
Heat source, i think i need a larger wattage than 2, 40w
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01547.jpg)
Is this a salami? I thought baloney was smoked or poached.
Quote from: drunknimortal on February 22, 2012, 03:49:25 PM
Is this a salami? I thought baloney was smoked or poached.
No not salami.
google amish sweet lebanon bologna.
i dont like to poach ;D
Thats a lot of Bologna! :o ;D ;)
Lookin' good!
Tomorrow the SL gets some low heavy smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01553.jpg)
I prefer the regular lebanon bologna to the sweet kind but both are very good. Looks good so far. :)
The 2 small 40 watt appliance bulbs were struggling to keep the 85* i need.
So i made another with a 125 watt heat lamp.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01554.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01555.jpg)
Right at 85* on the $$
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01556.jpg)
Thats a big light Bub :)
McGyver!
Quote from: Sam3 on February 24, 2012, 04:12:47 AM
McGyver!
;D ;D
"I'm a professional, and you make up stuff as you go along." - Nikki, to MacGyver