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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...