Amish Sweet Summer Sausage

[steve079]

Who do you buy the mix from?  Sorry if I missed where you posted it.

 

[BGKYSmoker]

 
Who do you buy the mix from?  Sorry if I missed where you posted it.

I buy the mix from a friend who buys in bulk for his business.

 

[soxfan79]

That looks great! Looks just like the stuff you can get here in PA!

 

[BGKYSmoker]

That looks great! Looks just like the stuff you can get here in PA!

Yup

I was a long time resident of Ephrata, Lancaster County, PA, 

 

[disco]

Very nice!

Disco

 

[turkeysteve]

NEPAS

Been playing around making some snack sticks and bologna from deer I shoot here in PA. Did quite a few batches and am pleased with what I've done so far. Followed a lot of your posts and value your opinions. I also do a lot of research in making sure the meat I smoke is safe, including reading Rytek Kutas book cover to cover at least three times. Interested in making some sweet Lebanon bologna. I am going to use a Poli recipe that you posted in 2012. I like to use Hi-temp cheese in my sticks. Is it safe to use that in the Lebanon bologna recipe since it is fermented and dried as opposed to cooked to temp?

 

[BGKYSmoker]

 
NEPAS

Been playing around making some snack sticks and bologna from deer I shoot here in PA. Did quite a few batches and am pleased with what I've done so far. Followed a lot of your posts and value your opinions. I also do a lot of research in making sure the meat I smoke is safe, including reading Rytek Kutas book cover to cover at least three times. Interested in making some sweet Lebanon bologna. I am going to use a Poli recipe that you posted in 2012. I like to use Hi-temp cheese in my sticks. Is it safe to use that in the Lebanon bologna recipe since it is fermented and dried as opposed to cooked to temp?

Howdy

I'm sure you could use cheese in that recipe. Not sure how the cheese will react with the fermentation? Just watch for any abnormal mold growth. You can slice the bottom end off one in a few days and check the cheese to see what it looks like. If it looks mushy or runny it may not have worked. If looks good just cover the cut end with some cheese cloth.

OR

What i would do is make 1 chub with the cheese and the others normal. This way if it dont look right you only toss 1 chub and not all of them.

GL & TY