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Discussion in 'Sausage' started by nepas, Oct 18, 2016.
Guess you can say SS/Bologna. Lancaster County, PA Amish style.
Five lbs for stuffing tomorrow.
you are a busy man!
Should be good!
Yummm, can't wait to see the finished product!
Amish sweet SS stuffing/smoking day.
Using up some fibrous i have lots of.
Hanging no heat or smoke for an hour or so then heat at 130*, smoke at 140*
The stuffer is a Hakka all SS 7lb TYPO Horizontal. (There better )
I'm ready to make some more now! The clear casing should show how much smoke hits.
Sausage looks good, but there's something wrong with your "vertical" stuffer... I think it may have had too many and now its fallen and can't get up!
Looking good from here
But your smoker is not full this time
No time for a full run. Got daughter coming down tonight from GA.
Awesome,,,, Kiddo's are more important,,, any grand kids?? I just turned grandpa Feb 14th this yr
Yeah between 3 of the 4 kids we have 9 grand kids. 6 of them are Army brat grand kids, lol
Thanks,,,, tell the parents, thanks for their service
Will be waiting on the money shot,,,, will have to give this a try
Thinking about making Garlic Parmasan snack sticks this weekend.
Some sweet SS vac sealed and ready to head to the NFLBBQ
Yeah sometimes i get air pocket.
Nice job Rick, do they call that Lebanon Bologna ?
Two kinds when i lived in Amish country. Regular Lebanon and Sweet.
Man! Does that look good. Never occurred to me I could make a sausage I could slice and make sandwches with. Are those a secret family recipe, or could you share that? Also, what size are those casings?
Dang that looks good! :beercheer: I've just finished my first batch of snack sticks and SS this weekend using your recipes and directions. Thumbs Up Is this similar to your sweet slim Jim recipe?
Casings are 1.5" & 2.5"
Mix is pre mix i buy in 10lb bulk loads, all you need to add is cure #1 and any extra honey if you want. I'm going to be ordering again soon. I vac seal the mix for 5lb batches.