Sweet Lebanon Bologna

[drano]

Wow, that looks great!

[carnie1]

 ;D  Mmmmm.......  Leb Nun..............Lookin Good !!

[pikeman_95]

Looks good Rick. I could go after that.

[SiFumar]

Looks absolutely delish!

[OU812]

Great color all the way through,,,,,,,,ya hit that one outta the park Rick

[STLstyle]

Dang wish a had chunk of that...


Sent from my iPhone

[Swim Dad]

Wow, wish I could do that.

Is that a SodaStream I see on the counter?

[NePaSmoKer]

Wow, wish I could do that.

Is that a SodaStream I see on the counter?

Yup it is.

So far we like it. Cheaper and you can re use the bottles for a year. Mixes are pretty good to without all the added gunk

[Big_George]

Looks great.  Excellent idea to turn the smoker into the fermentation chamber using lights.  How did you manage the humidity? 

I did my first batch of salami that called for 70^o F. so I turned my third shower in the downstairs bathroom into one.  and put up an out of order sign.  Since it is just the wife and I at home now I can get away with that a couple of times a year.



:D

[NePaSmoKer]

85* fermentation dont require humidity. This recipe does not require a R/H factor.

[Big_George]

85* fermentation dont require humidity. This recipe does not require a R/H factor.

Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H.  That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski.  Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage. 

[NePaSmoKer]

85* fermentation dont require humidity. This recipe does not require a R/H factor.

Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H.  That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski.  Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage.

This aint my 1st bologna and dry cured rodio.....Just saying.

[Big_George]

85* fermentation dont require humidity. This recipe does not require a R/H factor.

Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H.  That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski.  Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage.

This aint my 1st bologna and dry cured rodio.....Just saying.

Well at least we have the same taste in Humidifiers. 

Do you fined that your controler works well.  I did not feel it was sensitive enough so I bought one of these it is programable and can do a better job of managing the Humidifier.

[KyNola]

Rick, I think George is on to something here.  You should read Rytek's, and the Marianski boys books.  It would probably help you in your 30+ years of sausage making experience. ;) 

[NePaSmoKer]

Rick, I think George is on to something here.  You should read Rytek's, and the Marianski boys books.  It would probably help you in your 30+ years of sausage making experience. ;)

Books

Books

what dat