Dry Curing Through The Eyes Of A Newbie (Updated 2/20/12)

Discussion in 'Sausage Makers' started by solaryellow, Dec 18, 2011.

  1. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Joel, If you are taking all of them to 30%+/- the rest are 4-7% behind...It is very possible that the RH in the Smoker was a lot lower and 16 hours may very well have been plenty of time to lose 5% of the Leb Bologna's weight...What do you think?...JJ
     
     
    Last edited: Jan 15, 2012
  2. solaryellow

    solaryellow Limited Mod Group Lead


    I think that is very possible JJ. Unfortunately I didn't have an extra hygrometer to monitor the smoker but I know I was concerned at the time that the casing for the Lebanon bologna might dry out too much during smoking.
     
    Last edited: Jan 15, 2012
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Here is the sliced up lebanon bologna.

    [​IMG]

    And of course, Dan-View.

    [​IMG]
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]

    Looks great Joel........... I got to build me one here soon........   I need to get into this........

    Joe
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Wow that looks spot on Joel, nice work. I bet it tastes great too

    Dan-view?  LOL  Look's more like Mr Bill view to me.
     
    Last edited: Jan 20, 2012
  6. solaryellow

    solaryellow Limited Mod Group Lead


    Go for it Joe! You won't be disappointed.



    It is very good except the Marianski recipe called for cinnamon. I think I will omit it next time.

    It does look like Mr. Bill doesn't it? lol
     
  7. venture

    venture Smoking Guru OTBS Member

    Super job!

    This one is a classic.

    Good luck and good smoking.
     
  8. Looks great Joel. Just like the real thing. [​IMG]
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like the Seltzer Lebanon Bologna Coming out of the factory in this area...Good Job...JJ
     
  10. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks Merv!


    Thanks Scott! Yes, just like the real thing.[​IMG]
     



    Thanks JJ!
     
  11. roller

    roller Smoking Guru SMF Premier Member

    Thats a great job !!!!!! I really want to do that...
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    This week's weigh in.

    The hot salami was 8.46lbs originally and has lost 2.16 lbs or 25.53%. Still got a ways to go.

    The milano salami had been 8.44lbs and has lost 2.32 lbs or 27.48%. It also has a bit more to go.

    The Len Poli salami was originally 8.48 and has shed 2.4 lbs or 28.3%. Not quite there yet.

    And the pepperoni started out life at a robust 8.64 lbs and has lost 2.36 lbs or 27.31%. This one also has a ways to go.

    We are getting closer.
     
  13. this waiting sux Joel, I can't take the suspense!
     
  14. solaryellow

    solaryellow Limited Mod Group Lead

    It is a long time to wait to see if I made something great or something I hate. [​IMG]
     
  15. solaryellow

    solaryellow Limited Mod Group Lead

    Weighing in at 5.42 lbs the first finisher is Len Poli's recipe with 36% loss. I loved the flavor of it until I hit that first coriander seed. It seems out of place to me. There are two mistakes that I made. I thought I had used protein lined casings but I must have grabbed the wrong ones when we stuffed them. Also, I had read about lowering the humidity incrementally as it dries and I don't think I will be doing that again. The interior was too soft while the outside inch was a little firmer than I would have liked.

    [​IMG]

    [​IMG]
     
  16. Oh wow! This is such an interesting and informative post! The waiting would definitely kill me. The Lebanon Bologna looked wonderfully delicious [​IMG]
     
  17. solaryellow

    solaryellow Limited Mod Group Lead

    Pepperoni is done! This one was worth the 3 month wait. Final weight loss was 35.23% or 3.04lbs.

    [​IMG]

    [​IMG]

    [​IMG]
     
  18. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    WOW!!!  What a great job!!!
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That is very nice.

    [​IMG]
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Oh my joel..........Looks as awesome as I bet it tastes..................[​IMG]

    Joe
     

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