Recent content by Salmonclubber

Doing great busy as hell been working some long days it's our busy time of the year sorry it took so long to get back to ya

Yes I used cure number one and those are synthetic casings

ten pound of trail bologna with cheddar cheese I made this batch for Christmas it turned out great I used 60/40 mix of Elk/Pork and LEM premixed seasoning for trail bologna it is really good stuff I also added the high temp cheddar cheese smoked using hickory [/URL][/IMG] [/URL][/IMG]

Costco had pork belly onsale so i picked one up and made bacon i used Morton Tenderquick and sugar for the cure cured for 7 days and smoked using hickory [/URL] [/IMG]

No it does not I have tried citric acid in this sausage and did not like it dont know about fermento

I use the same stuff as you are using premixed from the sausagemaker I also add special meat binder and powdered milk that i get from butcher-packer these two things improved my summer sausage so much everyone loves it I also like to give them a little kick not much just a bump so i add cayanne...

ok guys I didnt add anymore sugar and I moved the beer to a different room where it is more of a constant temp the bottles are getting there will give it another week or two thanks for the help Oh and Amy was not fat she was pudgy and i almost had her talked into going out with me :-)

Summer sausage with cheese snack stix Langjagers

ok guys thank you I think the temp in the bottling room was a little low havent been home for a couple days will see what happens in another week if the sugar is not enough to carbonate this batch is there anything i can do to save this batch

Hello newbie here i am on my second batch using MrBeer LBK I bottled my second batch of beer in 750ml bottles added 1/2 teaspoon powdered dextrose the bottles have been sitting for a week and are still soft and not solid like they are when your beer is fully carbonated can i do anything about...