Doing another 5 lbs this weekend. Going with some old style cloth casings.
My mix.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00926-1.jpg)
F-RM-52 1/4 tsp ready to mix in with 1/4 cup water. Mix well and sit aside.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00927-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00928-1.jpg)
All the dry mixed together with 3/4 cup water. Mix this together real good....DO NOT ADD THE F-RM-52 into this mix. (F-RM-52 In small measure cup)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00929-1.jpg)
Add the season mix into the meat and mix well. About 3 mins. Careful not to over mix and break down the fat. After this is mixed mix in the F-RM-52 and mix into meat for 2 mins.
The meat is now ready for a 24-28 hour fridge rest so the FRM can do its thing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00930-1.jpg)
Hi Nepas
I cant wait for the results.
Hady
Quote from: Hopefull Romantic on May 13, 2011, 12:53:26 PM
Hi Nepas
I cant wait for the results.
Hady
Hi Hady
Nice to have you back with us.
The bologna will be a few days to do. Has some ferment and long smoke time.
I am holding my breath and salivating in the meantime.
HR
Quote from: Hopefull Romantic on May 13, 2011, 01:59:22 PM
I am holding my breath and salivating in the meantime.
HR
;D
Lookin good Rick!!!
QuoteGoing with some old style cloth casings.
Aww come on, we want to see you use the water stuffer in the house. ;) ;D
Quote from: pensrock on May 14, 2011, 04:51:14 AM
QuoteGoing with some old style cloth casings.
Aww come on, we want to see you use the water stuffer in the house. ;) ;D
No way Jose when the Mrs is home :D
Pouring out and my wife wont let me put up an easyup (lost 4 due to wind) so outside with the KC is out.
Wife home today so NO WAY JOSE am i going to use in the kitchen.
So
Backup with my LEM :-\ Will post pics later.
Did smaller chubs with the SLB
For you new guys who are getting or thinking about a LEM 5 lb stuffer. It will not hold 5 lbs. It only holds 4 1/4 to 4 1/2 depending on how you pack the meat in the barrel.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00938.jpg)
I'm able to get 2 small chubs from 1 length of 3x24 fiberous casing. When doing bologna of this type you should use protein lined but i ran out.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00939.jpg)
And a baby chub ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00940.jpg)
Going in for a 50 hour hang at 80* no smoke. This will give the FRM time to ferment and give the tang. After the first hang i will PID the temp to 90* with smoke for around 7-8 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00941.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00942.jpg)
Rick
I am still holding my breath and salivating.
It looks great.
Hady
Quote from: Hopefull Romantic on May 15, 2011, 09:55:43 AM
Rick
I am still holding my breath and salivating.
It looks great.
Hady
Hady
Take some deep breaths cuz we got another 40 some hours yet.
Nepas—You've inspired me to try Leb Bologna just as soon as I have my smoker up n' running! My family loves the stuff!
Quote from: Kevin A on May 16, 2011, 08:18:45 AM
Nepas—You've inspired me to try Leb Bologna just as soon as I have my smoker up n' running! My family loves the stuff!
Its way better than what you get in the store.
This SLB has 19 more hours before i can put smoke to it. I did the squeeze test and its feeling good.....Be nice ya'll :D
Ok the first long hang time is over and today is smoke time.
Was going to use pellets but this is all i have left of 340 lbs :D My shipment was supposed to be here last friday :-\
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00976.jpg)
Then i am going with some chips. Cold smoke at 95*
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00975.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00977.jpg)
10 hours with smoke so i will be out here filling the pan allot.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00981.jpg)
Might as well get some cheese ready to ;D
"Might as well get some cheese ready to"
Good tinkin'!!
Smoke is done and the SLB passed the squeeze test ;D
Now hanging in fridge for a few days.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00991.jpg)
Looks lonely in that frig by itself. No beer, no cheese tucked away. ;)
Quote from: KyNola on May 17, 2011, 12:05:38 PM
Looks lonely in that frig by itself. No beer, no cheese tucked away. ;)
This fridge is just for sausage hanging. The other fridge has the cheese, wine and beer in it ;D
Just took a SLB chub off the hook to check....OH YEAH
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01021.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01022.jpg)
Casing peels perfect.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01023.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01024.jpg)
The right color and firmness.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01025.jpg)
Taste....Way better than store bought. I will be making these again.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01026.jpg)
Looks great. :)
Looks real good Rick, made lots of bologna years ago but never lebanon bologna...well done..
Wow! Looks great! I just want to reach out and snatch a piece.
Rick I can breath again.
It looks really nice.
HR
good looking bologna