Mixing 5 lbs of 90/10 for some sweet lebanon bologna.
Using Poli's recipe that can be found on his site.
Here is my ingredients. Thats my butcher sting in the container.
Mixed 1/4 tsp of the f-rm with 1/4 cup distilled water and set aside. Have 1 1/4 cups dark brown sugar ready and all the dry ready to mix. Note the f-rm-52 will only ferment the dextrose, not the brown sugar.
I deviated from his recipe by adding the dry to the meat? Why would you risk clumps. I added the dry to 1/4 cup of distilled water. This will eliminate any clumping in the meat.
I added the seasoned water to the meat and mixed well for 3 mins. At the 3 min mark i added the f-rm-52 to the meat and mixed well for 3 more mins.
Put the meat mix in a tub and fridge for 24 hours covered.
I dont have anymore beef middles or caps so the SW is going to be stuffed into fibrous casings.
This item is not part of the recipe. Just showing what you can use if you dont have any fermento. This is located in the store by the baking items for pies.