- Joined Feb 11, 2007
Here is a pic of summer sausage I just made with a pic of some of my deer bologna. The ss is spot on flavor wise but crumbles when sliced. Used eca, stuffed & in the smoker. Started at 120 to dry then to 130 with smoke for 4 hrs. Then up 10 degrees every hr until 170. This was a 20# batch. Added 3.4 grams eca per lb plus 2 c. Nfdm with 2 c ice water. Took to 150 for 10 minutes then ice bathed. Hung to dry & bloom in heated garage. Why the crumble.