That would really help, possible make it show 1 or 5 lb batches.
I think that is what most of us will be producing, Not sure what I would do if I made a 25 lb batch of anything.
A suggestion for all the recipes you post.
In this case you are making a 10 lb Lebanon Bologna.
Please include in the directions the correct amounts of Seasoning, cure, etc for the size being made.
The listing above of needed material lists the Lebanon Bologna seasoning pack, but this pack is for 25 lbs meat. It would be extremely helpful to include this information in the directions that accompany the posting/video.
I know that there is a chart for breaking it down, but why have to go to another spot for that information.
Thanks, great job.
What is the smallest casing available (need a tube for it also) that can be make by a home processor.
I have a 1/2 HP grinder, and a 5 lb stuffer (not adverse to upgrading stuffer if needed).
We would like to make some similar in size to what is commercially available, eg: jack links, slim Jim’s etc.
Is this even possible?
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
I am going to try the Lebanon Bologna mix, after I ordered I saw it recommends using encapsulated citric acid.
On another site I read that fermento and be used as a substitute for the citric acid.
If this is OK to use, how much of the fermento should I use?
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