Amish Sweet Summer Sausage
- Thread starter BGKYSmoker
- Start date
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BGKYSmoker
Nepas OTBS #242
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BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
turkeysteve
Newbie
- Aug 26, 2015
- 5
- 10
NEPAS
Been playing around making some snack sticks and bologna from deer I shoot here in PA. Did quite a few batches and am pleased with what I've done so far. Followed a lot of your posts and value your opinions. I also do a lot of research in making sure the meat I smoke is safe, including reading Rytek Kutas book cover to cover at least three times. Interested in making some sweet Lebanon bologna. I am going to use a Poli recipe that you posted in 2012. I like to use Hi-temp cheese in my sticks. Is it safe to use that in the Lebanon bologna recipe since it is fermented and dried as opposed to cooked to temp?
Been playing around making some snack sticks and bologna from deer I shoot here in PA. Did quite a few batches and am pleased with what I've done so far. Followed a lot of your posts and value your opinions. I also do a lot of research in making sure the meat I smoke is safe, including reading Rytek Kutas book cover to cover at least three times. Interested in making some sweet Lebanon bologna. I am going to use a Poli recipe that you posted in 2012. I like to use Hi-temp cheese in my sticks. Is it safe to use that in the Lebanon bologna recipe since it is fermented and dried as opposed to cooked to temp?
BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
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Howdy
I'm sure you could use cheese in that recipe. Not sure how the cheese will react with the fermentation? Just watch for any abnormal mold growth. You can slice the bottom end off one in a few days and check the cheese to see what it looks like. If it looks mushy or runny it may not have worked. If looks good just cover the cut end with some cheese cloth.
OR
What i would do is make 1 chub with the cheese and the others normal. This way if it dont look right you only toss 1 chub and not all of them.
GL & TY
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