Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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%...
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...
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...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.