Black Forest/Willies

[BGKYSmoker]

Small batch 3lbs of black forest/willies der hoofin.

This will be a cure 2, FLC Fermented sticks.

Looking at around 10 weeks.

I added 1.5 tsp dextrose to the willies mix.

All stuffed. Going larger 20mm smoked collagen.

Got water in the tray of the proofer. Lowered temp to 77* and fermenting for 72 hours.

 

[JckDanls 07]

OK.. I'm along for the ride...

 

[Rafter H BBQ]

Definitely watching this one Rick!

 

[Bearcarver]

Yup---My Eyes Are Open!!!
Be Back!

Bear

 

[Wurstmeister]

Oh Heck Yea! Keep this thread going my friend. I have not ventured into the fermented world of sausage/meats, but the more I read, the more I can see heading this way in the fall.
John

 

[jkc64]

Looks interesting, how much FLC do you use for small batches like this?

 

[BGKYSmoker]

Looks interesting, how much FLC do you use for small batches like this?

I used 1/4 tsp mixed into 1/4 cup distilled water, set it aside and add last after mixing is done.

 

[BGKYSmoker]

Im thinking it may be time to find room for a small cure fridge as my wife is griping about fridge space.

(i didnt want to but im glad i saved all my controls)