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Sweet Lebanon Bologna - Page 2

post #21 of 31
Thread Starter 

Got one of the chubs cut open. Had to look and taste.

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New camera $ shots. I'm thinking bout 3 more hand days yet.
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My wife said its very good.

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post #22 of 31

awesome job!!   They sure look good.

post #23 of 31

Those are a thing of beauty and you are doing great things with sausage etc!

post #24 of 31
Thread Starter 

Took the SL from the hooks. Tested the one again.

 

slb5

 

 

They are done.

slb7

 

 

 

Couple of em going to NC this weekend.

slb4

post #25 of 31

Looks great! Nice going.

post #26 of 31

Nepas

 

Can you get Lebanon bologna in Savannah? It was one of my Favorites as a kid.

post #27 of 31
Thread Starter 
Quote:
Originally Posted by tsulcoski View Post

Nepas

 

Can you get Lebanon bologna in Savannah? It was one of my Favorites as a kid.



I have not seen it out here in the stores. Dont know about any farmers mkts though

post #28 of 31

Wow those look awesome!!  Does your curing chamber have humidity control as well or is it not needed?

 

Brian

post #29 of 31

Great Sausage!  

You have inspired me to build a curing chamber.  I am sure I will need one soon.

post #30 of 31
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Wow those look awesome!!  Does your curing chamber have humidity control as well or is it not needed?

 

Brian



I did the Sweet Lebanon in my regular garage fridge.

 

But yes my sausage fridge has temp and humidity control.

 

Dayton humidity controller. Humidifier plugs into this.

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Crane ultrasonic cool mist humidifier.

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Digital hygrometer (black) need a new one. Digital temp controller (blue). Fridge piggybacks off this cord and controller is set to override the fridge controls.

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post #31 of 31

Awesome!!!  There is nothing I want to try out more than homemade salami!!!!

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