Jim those are some good looking sausage. Very nice job.

Dick

ssorllih, The bacon was left uncovered.
Baconologist, That is what it looked like for sure.

After letting the meat sit for two days in the refrigerator the white/cream color quit coming out when cooking the bacon.

vagreys, I did not add any phosphates.

One of my friends bakes using this contraption.

I just cooked some boston butt bacon that was cured and smoked. It is the best tasting one yet. But as it is cooking there is a cream colored substance that comes out of the meat. Any ideas about this. I did not take a photo.

Jan, good job and I am looking forward to your next report.

The progress is looking good.

I think it is time to get some airlocks and jars!!!!

That is really something to be proud of.

That sounds like a nice bread. I am trying to imaging the taste but know it has to be great.

Ross, why do you keep telling people they are stupid if they are not friends with math?

Here are a couple sites that have bakers percentage calculators.
Calculator

Cal 2 downloadable

cal 3

I really enjoyed the write up of their shop and efforts. All my best to your continued success and learning!

Beef stick swizzle sounds good to me!

Country Martini

Into Old fashion glass put:
Ice
Jigger of Gin
Splash of Fermented sauerkraut juice
Stir and drink

Sophisticated Country Martini

Into shaker put:
Ice
Jigger of Gin
Splash of Fermented sauerkraut juice
Strain into martini glass
garnish with piece of julienne cabbage heart