The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Adapting Lebanon Bologna Recipe › Adapting Lebanon Bologna Recipe
November 14, 2016 at 12:32 pm #10675
quote GeeBee” post=8815:
Interestingly, I got a Sausage Makers catalog in the mail recently, and a lot of the answers are in there. How long to dry is done by weight, with a 35% weight loss being the goal. I’ll keep everyone posted.
You may want to rethink that, that sausage relies on a low Ph (around 4.6) and not Aw value or moisture loss for its shelf stability. It is a moist sausage by design.