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Yea honey and maple syrup will give you a different flavor to the finished product. The next batch I make will have Honey in the ingredeants. Most of my family are asking for honey bologna, and since there my biggest fans, I guess I will have to keep them happy. This stuff is soo easy to make it...
I also found this information, which answers alot more questions, including the encaptulated citric acid question.
http://www.alliedkenco.com/catalog/p.../howtos/key/22
ENCAPSULATED CITRIC ACID:<SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial; mso-bidi-font-size: 12.0pt">Use encapsulated...
This is what I found in research of encapsulated citric acid.
Encapsulated Cirtic Acid
Encapsulated citric acid effectively preserves sausage and meat products and is used a lot today in commercial products. Product quality is maintained while pH remains controlled. Company processes have...
Much of this is taken from Rytek Kutas book, but there were a few things that he left out. This is the way I do my bacon. I had a request from one of our members so I thought I would share How I make my bacon.
Dennis
Honey -Cured Bacon
1 Cup of non idionized salt
4 Tb, Insta cure#1
2 Cups of...
From looking at your pictures, you could drill some 1/4" holes below your lower sleeve, say about 1 every inch. then drop ur sleeve to accomidate the draft you need. another words the lower you would drop ur sleeve the more holes, thus more draft to ur gun. That way you can adjust to your...
Has anyone tried the Lebanon Bolonga recipie yet???
I made 50lbs last weekend, and now it's all but gone! That is a good thing, coming from Lebanon area people. Many say I should go into business. That would take the fun out of it.
Just wondering if anyone out there tried to make it yet?
Dennis
Just add more sugar to the recipe.
Also you can cut the amounts in half, and only make 12lbs. The only problem is that it will go so fast, that you will have to make the other half the following week. Yes it's that good.
Follow the recipe and you'll know you have the real McCoy. Believe me it's as good as any commercial Lebanon Bologna and this is comming from everyone that tasted mine. Friends Family and Co workers
Dennis
Ok folks Last Saturday I made 50Lbs of some of the best Lebanon Bologna that I have ever tasted. I took pictures, but lost them due to a camera glitch. Operator error (I mistakenly formatted the memory)
This stuff looks, tastes and smells like the real McCoy! And since I live in the middle of...
Yes they will, if not built correctly! If you build, you need to design that you have at least 10" of free space around your burner. Also you need to flash or line with non flammable material at least 1/2 to 3/4 from bottom up the wood, or flammable surfaces.
Here are some pictures of my...
Yes They will take water, and you can fix them, if anything ever goes wrong with them at home. With the new Foodsavers, they can't be fixed, and the company wont stand behind a unit 2 years or older. (if that)
Do your self a favor and get ur self a used vacupack. Parts (if ever needed) can be...
This stuff looks like what we call Furnace Cement.
It has silica in it. We use it to seal flue and wood stove fittings and to repair and patch up stoves. I would be a little leary about using this around food, unless you are willing to let it set up and heat treat it first. Even then I would be...
One of the most common problems with older Vacupack type machines, are that when they are stored , they are not put into the storing position. The gaskets are resiliant, but after a while, they do need replacing. I am assuming that you ran some HOT soapy water through a bag, thus drawing the...
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