Fermented sausage first attempt

[Boris1]

Summer sausage, Lebanon bologna, polish smoked, fast ferment 18hr F-LC hit 4.8pH and she’s headed on the smoker… these 3 I decided to cook fully as I like the texture of the cooked I think it will more towards what is sold at the store….

Got 3 more recipes fermenting , Soviet sausage, Tambov, and hard salami done with T-SPX out of marinkisi book and the hard salami from 2 guy and a cooler…. ph is 5.8 so ill
Check again in 24 hours as it’s only been about 19 hours …. Once I hit target I will cold smoke then dry in the curing fridge.

 

[Fueling Around]

Looks good.
Going to try my first round of fermented sausage next month using ECA instead of a true culture.

 

[Timber II]

Yep looks good for sure!
I think I cheat on fermented summer sausage by using fermento

 

[Boris1]

Nice tang too it … alittle high on the the salt but it’s a good first try with the culture going to see what it’s like after a few days of drying

 

[chopsaw]

Oh yeah . You nailed that . Looks perfect .
I like to wrap in pink paper and hold at 36 degrees for a week or so .

 

[nomoreusmc]

A look into my future! Looks amazing and I am jealous sir!

 

[bill ace 350]

Oh man does it look like you nailed it!!!!

Lebanon Baloney is on my list.

Don't be surprised if I hit you up for advice.

 

[checkdude]

Damn! Those cut shots are just awesome! Great job on it all. Time to dig out some recipes and make something. Have not made any fermented sausage in a long while.

 

[Rick in AZ]

Summer sausage, Lebanon bologna, polish smoked, fast ferment 18hr F-LC hit 4.8pH and she’s headed on the smoker… these 3 I decided to cook fully as I like the texture of the cooked I think it will more towards what is sold at the store….

Got 3 more recipes fermenting , Soviet sausage, Tambov, and hard salami done with T-SPX out of marinkisi book and the hard salami from 2 guy and a cooler…. ph is 5.8 so ill
Check again in 24 hours as it’s only been about 19 hours …. Once I hit target I will cold smoke then dry in the curing fridge.


View attachment 707854View attachment 707865

Outstanding!

 

[Rick in AZ]

Nice tang too it … alittle high on the the salt but it’s a good first try with the culture going to see what it’s like after a few days of drying View attachment 707880View attachment 707881View attachment 707882View attachment 707883View attachment 707884View attachment 707885

Looks perfect to me! Nice job!

 

[jcam222]

Nice tang too it … alittle high on the the salt but it’s a good first try with the culture going to see what it’s like after a few days of drying View attachment 707880View attachment 707881View attachment 707882View attachment 707883View attachment 707884View attachment 707885

All looks amazing! What meat and meat to fat ratio for the cut shots?

 

[indaswamp]

Missed this first go around...all looks great!

 

[zwiller]

Missed the cut pics. Man that's beautiful. Hey, what's what's your cooling protocol? While some guys love the wrinkled look I don't. I still get it cold crashing. Love how yours is nice and plump.

 

[hoity toit]

Yep looks good for sure!
I think I cheat on fermented summer sausage by using fermento

thats what I do also.

 

[Boris1]

All looks amazing! What meat and meat to fat ratio for the cut shots?

25-30% ...it a mixture of pork butt and brisket

 

[Boris1]

Missed the cut pics. Man that's beautiful. Hey, what's what's your cooling protocol? While some guys love the wrinkled look I don't. I still get it cold crashing. Love how yours is nice and plump.

cold tap water about 10 min.... since this was fermented i only had to take it to 145F internal so that helped... i stuff it really tight as they are in non-ebdible collagen casings

 

[BGKYSmoker]

Looks good.

Been a min since I made any, gotta get the shiner bock outta my cure fridge.

 

[Boris1]

Missed this first go around...all looks great!

salami's are almost done drying should be ready in the next few weeks

 

[Boris1]

just an update after eating the Lebanon bologna ......the recipe isnt what is sold in the stores 2 guys and cooler recipe is off on something maybe the allspice I'm not sure but it has an off taste to it.. i believe the recipe is from marinski's but it need tweaking to get the right blend.. i will try again... one of the summer sausage hung for two weeks in the curing chamber and firmed up quite a bit and were really good that way!

 

[mneeley490]

"Got 3 more recipes fermenting , Soviet sausage, Tambov, and hard salami..."

In Soviet Union, sausage smokes you.