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How to save some salami mold?
With out doing a extensive search maybe someone can tell me. How I can save some salami mold to use for my next batch? I bought some mold 600 for this batch and I thought I read that you can save some each time. -
Question about starter culture?
Is there a problem after I stuff the casings that I refrigerate them over night until I take them to where my fermenting chamber is the next day. The cold won’t kill the culture will it. I’m using the Bactoferm T-SPX to make some salami. Thanks. -
Ok I’m addicted to sweet Lebanon bologna !
I grew up with sweet Lebanon bologna sandwiches and I must admit, I am addicted to sweet Lebanon bologna! Here goes another round of six chubs 6.5 lbs of beef. This time I made my own muslin bags. Under five dollars for the unbleached muslin material at Walmart and a little bit of sewing got...- Billymons
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- Replies: 6
- Forum: General Discussion
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Another attempt at sweet Lebanon bologna.
My last attempt wound up with rubbery meat from adding the ECA to the meat and letting it refrigerate for four days. It turned rubbery and crumbly. I used all the basic ingredients for the Lebanon bologna to include allspice,cloves etc. Since it’s a sweet meat and I’m a diabetic I substituted... -
Knox geltin in sausage question???
When guys say they add Knox to there sausage, are they sprinkling it in with the seasonings or do they mix it with water as in the knox directions? Thanks. -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
Ok I made this once before and it came out great! This time the only difference was that I didn't add sugar, I added the eqaul amount of Splenda. I used several spices and instacure#1 and I also added ECA. I mixed all like normal and refrigerated. But this time I didnt have time to smoke right... -
Just started smokin in Pa. Hello all!
Hello all from Kutztown, Pa. new to the forum but have been stalking for a while. I just picked up a used Masterbuilt 30 digital and bought the cold smoke attachment for it. Smoked my first sweet Lebanon bologna, my first ever sausage. I hope it comes out good. Smoked it for about 10 hours. most...
