PA Dutch Ring Bologna

[NePaSmoKer]

Doing 5 lbs for my neighbor before we head to NOLA.

Got my pre mix ready for 1/2 cup water.



AP, Cure #1, Salt



My main mix.


Ready for another 1/2 cup water.



In the meantime i have my casings soaking. Before soaking pic.



My main mixed with 1/2 cup water. This will be the second add to meat. The first add was the AP,Cure,Salt water mixed into meat



After bot parts mixed. Now stuffem up



After stuffing i hang for 1.5 hours to dry the casings.


Hanging at 130 bumping through 170 with hickory.

[Quarlow]

Nice stuff Rick. What is the Amesphos stuff?

[NePaSmoKer]

Nice stuff Rick. What is the Amesphos stuff?

Keeps it moist.

[OU812]

Thats gonna be good.

[Quarlow]

So is it like a filler?

[NePaSmoKer]

So is it like a filler?

Not really a filler like the SPC or NFDM. The AP dont swell like the others.

[pikeman_95]

Rick

Is that food grade phosphate. If it is used to hold moisture but be carefull as if you use too much it can make your sausage kind of slimy textured. I have to admit but I have experienced that fact first hand.

Kirby

[NePaSmoKer]

Rick

Is that food grade phosphate. If it is used to hold moisture but be carefull as if you use too much it can make your sausage kind of slimy textured. I have to admit but I have experienced that fact first hand.

Kirby

Yeah its food grade. Package says meat grade. Called for 1 Tbs per 5 lbs. I used just a tad under Just for the halibut.

For any one wanting to use AP

This AmesPhos (food grade) not to be confused with cleaning grade TSP.

[NePaSmoKer]

Photobucket is down so lemme try this one.

[NePaSmoKer]

Well looks like Photobucket lost all 4500 of my photos  >:(





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[OU812]

That there Bologna looks gooood.

Been woundering when Photo Bucket will be back up and running.

[Tenpoint5]

Well looks like Photobucket lost all 4500 of my photos  >:(

Photobucket's blog says they are having 'maintenance issues'.

http://blog.photobucket.com/blog/2011/04/maintenance-update.html