Got 5 pounds of Amish style sweet lebanon bologna ready to stuff as soon as my wife gets done baking in my the kitchen :D
Will post my normal pics just as soon as she gets outta my way :D
nepas
She's obviously not staring over your shoulder! :D
KyNola
Sounds great NEPAS, can,t wait to see some pics. :D
Quote from: KyNola on December 14, 2009, 08:21:09 AM
She's obviously not staring over your shoulder! :D
KyNola
No she aint :D or i would be smacked right now :D ;D
Quote from: NePaSmoKer on December 14, 2009, 09:25:31 AM
Quote from: KyNola on December 14, 2009, 08:21:09 AM
She's obviously not staring over your shoulder! :D
KyNola
No she aint :D or i would be smacked right now :D ;D
Also known as a Whatfor. You remember screwing around not thinking anyone was watching thenyou got cuffed in the back of the head by dad or Mom and the first thing you said "What was that for?"
Why did I read that title as "Sweet Lesbian Bologna" ? ???
Here is the recipe i will be using.
5 lbs lean beef 85/15
1 1/4 cups dark brown sugar
5 1/2 t salt
3 1/2 t dextrose
2 T liq smoke (OPT)
4 t ground mustard
4 t black pepper
1 t cure #1
1 t ginger
1 t mace
1/2 t cinnamon
1/2 t ground glove
1/4 t F-RM-52 Culture
I think i am going to stuff this old Amish style in a cotton casing
nepas
Here is the dry mix for the sweet lebanon.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5487.jpg)
Got the F-RM-52 ready 1/4 tsp
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5489.jpg)
F-RM-52 mixed in 1/4 cup chilled distilled water
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5490.jpg)
Everything incorporated into the meat, Now ready for a 24 hour fridge rest
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5493.jpg)
nepas
Cool, Nepas!
I just bought some of this from a grocery store about a month ago.
It was very good; I can only imagine how yours will taste.....
seemore
Ok so the F-RM-52 Culture is added when you are done smoking what do you do?
Quote from: marauder11 on December 15, 2009, 06:42:17 PM
Ok so the F-RM-52 Culture is added when you are done smoking what do?
Water/culture mix is added after the dry has been mixed into the meat. Then its all mixed again.
Sounds gooood, cant wait to see the finished product.
Quote from: OU812 on December 16, 2009, 12:02:41 PM
Sounds gooood, cant wait to see the finished product.
Long process. Got another hour before i can stuff then 48 hours to hang and ferment.
Do you have a curing box or do you just let it hang in the basement?
Been wanting to do something like this for a long time.
Will yours turn out as dark as the Seltzers brand? Also to make the regular stuff would you just leave out the sugar? I love lebanon, mmmm.
QuoteNo she aint or i would be smacked right now
OH NO MR. NEPAS. ;D ;D
I was 1 cotton bag short. Hanging now for 48 hours.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5502.jpg)
nepas
My money is on the That's gonna be good stuff side.
Looks great NEPAS, I,m with 10.5 on that one. Its going to be some good eats. Gotta love those custom made bags too. ;D
Quote from: OU812 on December 16, 2009, 04:52:56 PM
Do you have a curing box or do you just let it hang in the basement?
Been wanting to do something like this for a long time.
?????????????????????? ;D
Nepas: Questiion. I have the Culture somewhere but can't find it. Can i use Fermento as a very poor replacement??? 8) 8) 8) 8) 8) 8) 8) 8)
FT
Quote from: Father Tom on December 17, 2009, 09:30:10 AM
Nepas: Questiion. I have the Culture somewhere but can't find it. Can i use Fermento as a very poor replacement??? 8) 8) 8) 8) 8) 8) 8) 8)
FT
FT
I guess you could try it. The F-RM-52 is different than the fermento. But its worth a shot.
nepas
Quote from: OU812 on December 17, 2009, 07:50:29 AM
Quote from: OU812 on December 16, 2009, 04:52:56 PM
Do you have a curing box or do you just let it hang in the basement?
Been wanting to do something like this for a long time.
?????????????????????? ;D
Just hanging in processing space for 48 hrs at close to 85*
I now wish we would have had the house built with a basement :-\
nepas
Cool beans, so I can hang it in the basement.
85 F ? Man you keep your house warm, or should I say hot.
That looks really interesting. What humidity do you have or do you even have to worry about it??
OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.
Quote from: Tenpoint5 on December 17, 2009, 04:15:46 PM
OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.
Heck why didnt he just say that, know I get it.
Quote from: ronbeaux on December 17, 2009, 04:11:07 PM
That looks really interesting. What humidity do you have or do you even have to worry about it??
No need for any RH with this bologna. Got another 23 hours yet then going to get 90* cold smoke for 4 hrs.
Quote from: OU812 on December 17, 2009, 04:31:14 PM
Quote from: Tenpoint5 on December 17, 2009, 04:15:46 PM
OU and Ron I believe the recipe that Nepas is following states to ferment the culture/sausage for 48 hours at 85*. I know Nepas has been scrambling around trying to find an area small enough that he could heat up to that temp.
Heck why didnt he just say that, know I get it.
Its my old age catching up with me :D
Its getting close.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5517.jpg)
nepas
Wow that's a lot of color and you haven't even hit it with any smoke yet.
Quote from: Tenpoint5 on December 17, 2009, 08:06:58 PM
Wow that's a lot of color and you haven't even hit it with any smoke yet.
Its the liquid and mix seeping from the meat in the cloth. The long collagen is not doing that. I finally got the temp in there at 80* Tomorrow some cold smoke then a 2 day fridge rest.
This stuff had better be good as much of a pain it has been for you!!
Quote from: Tenpoint5 on December 17, 2009, 08:46:55 PM
This stuff had better be good as much of a pain it has been for you!!
Yeah it better or momma is going to whop me with a knotted plow line :D
Looookin Gooood
Cant wait to see the finished product.
Had to beat the ferment time by a few hours. Supposed to get some heavy snow tonite and tomorrow. Hanging @90* with 4 hours of hickory cold smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5521.jpg)
nepas
NEPA..............well did it turn out Good ??? pics..........
seemore
What seemore said. ;D
Sorry been busy.
I cut one up earlier than i chould have. Not done. Oh well
Cut this one up this morning. Seems to be better.
Looks good so far.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5599.jpg)
Cut up, feels right, looks right, taste right ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5600.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5604.jpg)
nepas
feels right, looks right, taste right, its gotta be right on.
Nice job NePas.
Quote from: OU812 on December 24, 2009, 07:00:17 AM
feels right, looks right, taste right, its gotta be right on.
Nice job NePas.
Thank OU
Wow, Rick you out did yourself this time. That looks fantastic!
Thanks Greg
My wife said she will show me how to sew some bags this weekend.
Going to make this again but i need to get some items for making it with the constant temp.
If you left out the brown sugar would it be more like the beef lebanon bologna instead of the sweet lebanon?
Quote from: pensrock on December 24, 2009, 08:15:21 AM
If you left out the brown sugar would it be more like the beef lebanon bologna instead of the sweet lebanon?
Yes it be regular lebanon
Wow NEPAS thats look great, I,ve been waiting to see the finished pics. You sure did out do your self, way to go. ;D
So, it just need a day or two to finish up then. You just opened the first one too soon.
Quote from: Tenpoint5 on December 24, 2009, 01:02:29 PM
So, it just need a day or two to finish up then. You just opened the first one too soon.
Yeah i think so. Took some to my neighbor and he asked me if i double smoked it? No why
He said this old timer guy he knew that used to make this did a double smoke to firm it up. Neighbor said he likes it though ;D
This is the larger of the 3 chubs. Had this one in a synthetic case. Looks better than the last one.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5623.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5624.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5627.jpg)
Merry Christmas