25 LBS of Lebanon Bologna

[BGKYSmoker]

Kevin

How did this taste with ECA vs using Starter culture?

I have a customer i mean friend who wants 50lbs of sweet lebnun made.

Thanks

 

[roller]

Very Very nice job!!

 

[couger78]

Kevin

How did this taste with ECA vs using Starter culture?

I have a customer i mean friend who wants 50lbs of sweet lebnun made.

Thanks

Rick, I'd be hard pressed to explain the difference as I've only made it with the ECA.

For me, going the ECA route was simpler than the starter culture (no fermentation time required). So using it can be a time-saver, especially on big batches.

I have discovered that ECA can tend to make some of the sausages I've made progressively more 'sour' the longer the meat sits. I'm not sure that is the case with starter cultures once there fermentation stops.

Kevin

 

[driedstick]

Man them look great. still have some or you out.

 

[couger78]

Man them look great. still have some or you out.

That bologna was gone in about 4 weeks post-production.....