Have a request for a batch of L Bologna. Going to do 20 lbs.
Have car inspection and dentist app first then come back to start mixing and taking pics.
Good to see you back in business Rick!
Are they done yet? ;D
Just mixed, stuffing/smoking tomorrow.
8 lbs beef and 2 lbs pork cut.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00783.jpg)
2 level tsp cure #1 added to 2 cups cold water.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00784.jpg)
Brown sugar 3/4 cup. Add to water and stir until dissolved.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00785.jpg)
3/4 cup SPC. Add to cure/brown sugar water
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00786.jpg)
Mix SPC in good. No clumps
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00788.jpg)
Bologna seasoning ready to add. Leave out 1/2 cup for taste adjustment.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00787.jpg)
1/2 cup seasoning left out. Taste and add if needed. The mix needed the 1/2 cup.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00789.jpg)
Add 1/2 the liquid in and mix meat. Add the other half and mix in well.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00790-1.jpg)
All 10 lbs mixed and ready for the fridge. Will add 9 tsp ECA tomorrow, re mix and stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00791.jpg)
Cover good with clear wrap, across the top and around sides.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00793.jpg)
See ya tomorrow.
8)
Rick, did you ever make lebanon sticks? :)
Lookin good!!!!
sticks that.would be good
seemore
Got the 10 lbs stuffed and drying.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00794.jpg)
Ready for hickory smoke. Going at 140 for a couple hours then PID to 160 with 6-10 hours of smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00796.jpg)
Awesome post so far patiently waiting for the grand finale.
Those deer casings look confused! :D
Quote from: squirtthecat on May 04, 2011, 06:19:37 AM
Those deer casings look confused! :D
Like what ya doing DAT not venison :D
Rick.. really like your presentation, the pictures are great..and LB looks real good too...
Hey Rick everything you see to do looks so dang perfect !! ;D and those are no exception, just one question , how long are those once yu have them stuffed ? Tim
Thanks
ghost and cobra
The chubs are about 8-9" long. Was going to do the 24" but they wanted smaller ones. No biggie.
pens and seemore
I think the sweet lebanon sticks would be good. I think maybe tomorrow i will do 3 lbs vac seal and freeze for the SO.
Few hours into the smoke and getting good color.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00797.jpg)
Man those look really good do you need my address ha ha
Gotta give the big house some smoke time to ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00800.jpg)
Speech less.
It was a long day yesterday for the bologna. Finally pulled at 11 pm. Hung to bloom overnight.
Here the bologna this morning ready to fridge before delivery.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00803.jpg)
I normally dont cut into it so early But ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00830.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00831.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00832.jpg)
I have tears in my eyes :D
Just wondering when you are opening your own shop or web site to start selling this stuff cause it looks so good
Looks awesome Rick, I just took my last chub out of the freezer from when I made Nepas Summer sausage from your kit you sent me ;D
Quote from: Keymaster on May 05, 2011, 05:17:59 PM
Looks awesome Rick, I just took my last chub out of the freezer from when I made Nepas Summer sausage from your kit you sent me ;D
I think i might have like another pound of the mix. Lemme check the vault :D
Quote from: SL2010 on May 05, 2011, 04:53:48 PM
Just wondering when you are opening your own shop or web site to start selling this stuff cause it looks so good
Way to much red tape for me to do that. I do have a tip jar though :D
rick that is not right PA long way from home ............................. >:(
seemore
Yeah NePa, how far off I86 are you? I run that every few months, and I can add to your tip jar!!!!!
Rick we were up at the amish market today and you Lebanon bologna looks just as good..again great job my friend...
Quoterick that is not right PA long way from home
I live in PA and its still a long way away. :(
Rick
that bologna sure looks good. You sure have some spoiled neighbors.
found it thanks :D