Venison Sweet Lebanon

Started by NePaSmoKer, March 14, 2012, 10:23:55 AM

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NePaSmoKer

March 14, 2012, 10:23:55 AM Last Edit: March 23, 2012, 11:15:39 AM by NePaSmoKer
Have 5 lbs of venison thawing yesterday.




This is the Poli recipe for Sweet Lebanon Bologna.





Ready for 24 hours in the fridge.

slowpoke

#1
March 14, 2012, 05:54:54 PM
I'm like'n this.I love venison.
If your looking back at the things you missed,You won't know what hit you.

NePaSmoKer

#2
March 16, 2012, 08:24:35 AM Last Edit: March 23, 2012, 11:17:56 AM by NePaSmoKer
24 hour fridge rest is done Now i stuff the middles.

The white marks on the casings are just that, in the casings. I use a sausage tool to remove the air pockets.





No smoke is being applied to the SLV. Just the PID operating at 85*



48 hours to ferment then smoke at 90*

NePaSmoKer

#3
March 17, 2012, 05:05:09 AM Last Edit: March 23, 2012, 11:18:52 AM by NePaSmoKer
At 24 hours

NePaSmoKer

#4
March 18, 2012, 08:23:17 AM Last Edit: March 23, 2012, 11:19:37 AM by NePaSmoKer
Time for some peach smoke.

NePaSmoKer

#5
March 18, 2012, 04:30:15 PM Last Edit: March 23, 2012, 11:20:06 AM by NePaSmoKer
Smoke is done. Now some fridge hang time.

ghost9mm

#6
March 18, 2012, 05:43:48 PM
Looks like they are bloomin good...hard to beat good venison lebanon bologna...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

NePaSmoKer

#7
March 22, 2012, 07:01:31 AM Last Edit: March 23, 2012, 11:21:15 AM by NePaSmoKer
Took one of the chubs down today to cut and look. They are done and ready. Here are some pics for y'all.

I really like the beef middles.

Venison sweet lebanon with the casings still on.





The beef middle casings peel right off. They do leave a small amount of protein residue on the meat but it comes right off.





Here are some $ shots for y'all.







Vac sealed and ready for FL, If they make it that long....Yikes


carnie1

#8
March 22, 2012, 07:08:54 AM
Well now that my screen is clean from Casper jumping up and licking it I will say that sure looks good!!!!

ghost9mm

#9
March 22, 2012, 03:17:35 PM
Rick really like that money shot...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

SiFumar

#11
March 22, 2012, 04:23:56 PM
Fantastic looking! You are really taking some great shots with your new camera!

NePaSmoKer

#12
March 28, 2012, 04:40:15 PM
My wifes boss asked her if the venison sweet lebnin was done, she said i am taking to FL next month so i cut one and gave him half.

I'm happy with em.

Tenpoint5

#13
March 29, 2012, 08:17:55 AM
Hell for half a chub I'll ask is the venison Sweet Lebanon done yet Rick? ;D ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Consooger

#14
May 03, 2012, 03:03:57 AM
OH MY GOD THAT LOOKS AMAZING!!!!!

Where are you getting the peach to smoke with? Are you flaming it up on it's own and just keeping it in a flame box or using the cold smoke adapter and running it that way?

I need to get a grinder. I am looking to start sausage making this summer and have a BOAT LOAD of venison to use.
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife
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