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  10. blaise

    Summer Sausage Moisture Loss

    Remember, that drying is a slow controlled process, the humidity and temp are important. I use a chart and keep track of all the pertinent info. Starting with the green weight. I will check the weight every couple days until the desired loss is achieved, that can be anywhere from 30% to 50%...
  11. blaise

    The problem with recipes----Sweet Lebanon Bologna

    I seemed to have acidification problems with the tsp. Tried the f-rm-52 , because its not supposed to metabolize the sugar. Want to try the f-lc, i hear it works well in various temps plus provides some listeria protection. Have you tried it?   Would really like to talk to you about butcher...
  12. Sweet Lebanon Bologna-----Ouch!!

    Sweet Lebanon Bologna-----Ouch!!

  13. blaise

    Sweet Lebanon Bologna-----Ouch!!

        Sweet Lebanon Bologna: Sometimes things go wrong.  This was a small batch of sweet Lebanon bologna——the main purpose was to collect data on various things such as cultures, temps, smoking and casings.   Four days——everything is going well——-start the 48 hour cold smoke——-and unknown to me...
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