The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Smoked Bologna & Summer Sausage › Smoked Bologna & Summer Sausage
May 10, 2016 at 2:17 am #10323
quote Jim” post=8298:
Wow Rick, those look really good! I can almost taste them. Nice smokey color. Did you ferment them or use citric acid?
I didn’t use ECA on these. They are non fermented used cure #1. I was thinking about sending some to y’all but decided not to as they were not going to be cold when shipped. If i ever get you way to UMAi you can bet i will be bringing goodies :cheer: