Old Style Bologna

BGKYSmoker · Jan 7, 2013

Made a few chubs in cloth over the holidays, forgot to post.

Last 2 of 6 chubs. Apple smoked.

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BGKYSmoker
Jan 7, 2013

driedstick · Jan 7, 2013

boykjo · Jan 8, 2013

where did you get those chub bags....they look old and cool.............

mike johnson · Jan 8, 2013

frosty · Jan 8, 2013

Looking good so far! Like the bags too.

BGKYSmoker · Jan 8, 2013

boykjo said:
where did you get those chub bags....they look old and cool.............

Back up in PA and my friend in PA makes some for me without the printing.

smokinhusker · Jan 8, 2013

Nice...when you going to slice it? LOL

BGKYSmoker · Jan 8, 2013

SmokinHusker said:
Nice...when you going to slice it? LOL

Guess i can slice one now beings i only gots 1 left.

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BGKYSmoker
Jan 8, 2013

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BGKYSmoker
Jan 8, 2013

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BGKYSmoker
Jan 8, 2013

daveomak · Jan 8, 2013

Man that looks good.... I can see no reason to use casings when you can use muslin....

shoneyboy · Jan 8, 2013

venture · Jan 8, 2013

I could take an order of that. Like the whole chub?

Good luck and good smoking.

jimalbert · Jan 9, 2013

Nice Rick! Those look unbelievable. I have someone sewing me some bags right now also because we will be butchering pigs in early March and I will need them for the liver pudding! MMMMM..

BGKYSmoker · Jan 9, 2013

I still have a few left.

My seamstress friend back up in PA makes them for me.

clothssbag.JPG

BGKYSmoker
Jan 9, 2013

thoseguys26 · Jan 9, 2013

Those are sweet.. where do you get the cloth from?

BGKYSmoker · Jan 9, 2013

thoseguys26 said:
Those are sweet.. where do you get the cloth from?

Un bleached muslin cloth. Most fabric stores carry it.

shannon127 · Jan 11, 2013

Rick,

Have you ever dried one of those down to like 50%? Somewhere I have a recipe for Sweet Lebanon that uses Cure 2. When you dry then slice it's kinda like Jerky.

Shannon

BGKYSmoker · Jan 11, 2013

Shannon127 said:
Rick,

Have you ever dried one of those down to like 50%? Somewhere I have a recipe for Sweet Lebanon that uses Cure 2. When you dry then slice it's kinda like Jerky.

Shannon

Sweet lebnun with cure 2 would be like a rock chub. You would need humidity and temp control. The bags may dry to fast causing meat spoilage.

Here is some Sweet Lebnun i did with venison using cure 1 and beef middles. Took about 12 days

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BGKYSmoker
Jan 11, 2013

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BGKYSmoker
Jan 11, 2013

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BGKYSmoker
Jan 11, 2013

Here is my dry fridge. All the sausages here are with cure 2. Note the twine wrapping on the rear sausages, they are at 35% shirinkage

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BGKYSmoker
Jan 11, 2013

shannon127 · Jan 11, 2013

Awesome! I have both a curing and dry cabinets. Here is what I had in my drying cabinet last week

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shannon127
Jan 11, 2013

I keep the humidity about 2% lower than the meat that is drying. The spalla cotta has been drying since before Columbus Day and is only down to 80.3%

shannon127 · Jan 11, 2013

BTW not much better than Sweet Lebanon and Yingyangs

BGKYSmoker · Jan 11, 2013

Shannon127 said:
Awesome! I have both a curing and dry cabinets. Here is what I had in my drying cabinet last week

104_9733.JPG

shannon127

Jan 11, 2013

I keep the humidity about 2% lower than the meat that is drying. The spalla cotta has been drying since before Columbus Day and is only down to 80.3%

Thats cool. Your going to need a sharp knife

Im in the process of a small 3.2 cu fridge for some small dry cure in the RV.

Whats Yingyangs....LOL Im not a native PA person, was relocated to PA by my wife

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Featured A couple thick strips please!