To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna. Redzed, you are correct, I did post regarding an American style bologna which was the recipe I fo...

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process step...

https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-american I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bo...

Good point Bob.

As most recipes call for 10# of meat, it always seems when I buy a bone in pork butt it weighs out at roughly 9 1/2 #. So to make up the shortfall can I add a pork jowl? As I have a whole case on hand. This would be for a fresh kielbasa recipe, but I was wondering if the jowl meat would give it to m...

JP, I hear your concern. I just recently did a headcheese that I felt was way too strong in the black pepper taste. I did grind whole black pepper corns which may have been the problem. I'm a firm believer in that you have to experiment with a recipe before you get a keeper, it's a trial and error p...

Butterbean, thank you for the reply. That 10% is a good secret to jot down in my sausage book under Head Cheese production. Another tip I might add is when you remove the chub from the heated water after it has reached the 155F mark, I put it into a tall pitcher when going into the fridge. This allo...

My project today is Wolsztyn Head Cheese https://www.meatsandsausages.com/sausage-recipes/head-cheese-wolsztyn-polish The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or h...

Thank you Cabonaia for your reply.

Butterbean, I'm interested in your broth. When you're simmering your head,hocks, trotters, etc. do you add any spices to the water like a couple of bay leafs, etc. ?

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certai...

Thanks Bob, that's good to know.

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

https://www.ebay.com/itm/50-pcs-Handmad ... 3608493232

That sure looks good!

Found it. https://www.meatsandsausages.com/sausage-recipes