Made a few chubs in cloth over the holidays, forgot to post.
Last 2 of 6 chubs. Apple smoked.
Last 2 of 6 chubs. Apple smoked.
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Old Style Bologna
- Thread starter BGKYSmoker
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where did you get those chub bags....they look old and cool.............
X2!
frosty
Master of the Pit
Looking good so far! Like the bags too.
Back up in PA and my friend in PA makes some for me without the printing.
smokinhusker
Legendary Pitmaster
Nice...when you going to slice it? LOL
Man that looks good.... I can see no reason to use casings when you can use muslin....
I could take an order of that. Like the whole chub?
Good luck and good smoking.
Good luck and good smoking.
jimalbert
Meat Mopper
Nice Rick! Those look unbelievable. I have someone sewing me some bags right now also because we will be butchering pigs in early March and I will need them for the liver pudding! MMMMM..
I still have a few left.
My seamstress friend back up in PA makes them for me.
My seamstress friend back up in PA makes them for me.
thoseguys26
Master of the Pit
Those are sweet.. where do you get the cloth from?
Un bleached muslin cloth. Most fabric stores carry it.
Rick,
Have you ever dried one of those down to like 50%? Somewhere I have a recipe for Sweet Lebanon that uses Cure 2. When you dry then slice it's kinda like Jerky.
Shannon
Have you ever dried one of those down to like 50%? Somewhere I have a recipe for Sweet Lebanon that uses Cure 2. When you dry then slice it's kinda like Jerky.
Shannon
Sweet lebnun with cure 2 would be like a rock chub. You would need humidity and temp control. The bags may dry to fast causing meat spoilage.
Here is some Sweet Lebnun i did with venison using cure 1 and beef middles. Took about 12 days
Here is my dry fridge. All the sausages here are with cure 2. Note the twine wrapping on the rear sausages, they are at 35% shirinkage
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Awesome! I have both a curing and dry cabinets. Here is what I had in my drying cabinet last week
I keep the humidity about 2% lower than the meat that is drying. The spalla cotta has been drying since before Columbus Day and is only down to 80.3%
I keep the humidity about 2% lower than the meat that is drying. The spalla cotta has been drying since before Columbus Day and is only down to 80.3%
BTW not much better than Sweet Lebanon and Yingyangs
Thats cool. Your going to need a sharp knifeAwesome! I have both a curing and dry cabinets. Here is what I had in my drying cabinet last week
I keep the humidity about 2% lower than the meat that is drying. The spalla cotta has been drying since before Columbus Day and is only down to 80.3%
Im in the process of a small 3.2 cu fridge for some small dry cure in the RV.
Whats Yingyangs....LOL Im not a native PA person, was relocated to PA by my wife
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