Thanks for posting Rick. What a great tribute! Your Friend...is that NCPaul over at sausagemaker?
You can use ECA but keep in mind that ECA will not ferment the meat, it only add a tanginess imitating a fermentation agent. Dextrose is needed for fermentation of the FRM, Dark brown sugar is traditional for lebnun bologna (dark color)Rick,
The recipe for Lebanon Bologna by you and Paul, I don't have the equipment to make the fermented style. If I removed the F-RM-52 and used ECA per package directions and smoked in a regular manner is there anything else in the recipe that I would need to change because of the elimination of the F-RM-52. And for a complete rookie why is there dextrose and dark brown sugar.
Thanks for your help
5BD's
Rick ,Thanks so I can just remove the Dextrose because there is no FRM 52 . ?You can use ECA but keep in mind that ECA will not ferment the meat, it only add a tanginess imitating a fermentation agent. Dextrose is needed for fermentation of the FRM, Dark brown sugar is traditional for lebnun bologna (dark color)
Yeah you can skip the dextrose if you like. Dextrose adds a very mild tang on its own and helps preserve the meatRick ,Thanks so I can just remove the Dextrose because there is no FRM 52 . ?
And to your gesture for Paul, It really takes a thoughtful caring person to honor a friend like you have. Your one of the Good guys Mr. Rick