Sweet Lebanon Bologna

[NePaSmoKer]

I was 1 cotton bag short. Hanging now for 48 hours.




nepas

[Tenpoint5]

My money is on the That's gonna be good stuff side.

[dbondy]

Looks great NEPAS, I,m with 10.5 on that one. Its going to be some good eats. Gotta love those custom made bags too. ;D

[OU812]

Do you have a curing box or do you just let it hang in the basement?

Been wanting to do something like this for a long time.

?????????????????????? ;D

[Father Tom]

Nepas:  Questiion.  I have the Culture somewhere but can't find it.  Can i use Fermento as a very poor replacement???  8) 8) 8) 8) 8) 8) 8) 8)

FT

[NePaSmoKer]

Nepas:  Questiion.  I have the Culture somewhere but can't find it.  Can i use Fermento as a very poor replacement???  8) 8) 8) 8) 8) 8) 8) 8)

FT

FT

I guess you could try it. The F-RM-52 is different than the fermento. But its worth a shot.

nepas

[NePaSmoKer]

Do you have a curing box or do you just let it hang in the basement?

Been wanting to do something like this for a long time.

?????????????????????? ;D

Just hanging in processing space for 48 hrs at close to 85*

I now wish we would have had the house built with a basement  :-\


nepas

[OU812]

Cool beans, so I can hang it in the basement.

85 F ? Man you keep your house warm, or should I say hot.

[ronbeaux]

That looks really interesting. What humidity do you have or do you even have to worry about it??

[Tenpoint5]

OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.

[OU812]

OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.

Heck why didnt he just say that, know I get it.

[NePaSmoKer]

That looks really interesting. What humidity do you have or do you even have to worry about it??

No need for any RH with this bologna. Got another 23 hours yet then going to get 90* cold smoke for 4 hrs.

[NePaSmoKer]

OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.

Heck why didnt he just say that, know I get it.

Its my old age catching up with me  :D

[NePaSmoKer]

Its getting close.




nepas

[Tenpoint5]

Wow that's a lot of color and you haven't even hit it with any smoke yet.