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Feb. 4th, 2011 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThe second try on the Bologna sausages has worked better. They lost 13% weight in a bit over two weeks. I cut one down to try it; it's got great texture. The flavor - well, it's on the salty side from laying in salt for two days as the recipe directed. Also heavily peppered, although cracking the pepper this time worked much better. They are still fairly moist, like a summer sausage texture.
I think I'm going to let the others continue hanging for another month or so until they lose a total of 30% weight. That should dry them more to salami density. The recipe doesn't specify either way.
What I'm reading: Tim Powers, Deliver Us From Evil
I think I'm going to let the others continue hanging for another month or so until they lose a total of 30% weight. That should dry them more to salami density. The recipe doesn't specify either way.
| Bologna Sausage |
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What I'm reading: Tim Powers, Deliver Us From Evil
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Mmmmm
Date: 2011-02-05 02:44 am (UTC)Re: Mmmmm
Date: 2011-02-05 08:59 pm (UTC)no subject
Date: 2011-02-05 05:18 am (UTC)no subject
Date: 2011-02-05 06:44 pm (UTC)no subject
Date: 2011-02-06 06:24 am (UTC)