Have 5 lbs of venison thawing yesterday.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venislb.jpg)
This is the Poli recipe for Sweet Lebanon Bologna.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/swlb4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/swlb1.jpg)
Ready for 24 hours in the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/3swl.jpg)
I'm like'n this.I love venison.
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.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slbbm2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/swlbbm.jpg)
No smoke is being applied to the SLV. Just the PID operating at 85*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bmswl.jpg)
48 hours to ferment then smoke at 90*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slwbm.jpg)
At 24 hours
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0543.jpg)
Time for some peach smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smokevsl.jpg)
Smoke is done. Now some fridge hang time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/frswlv.jpg)
Looks like they are bloomin good...hard to beat good venison lebanon bologna...
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.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb55.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb57.jpg)
The beef middle casings peel right off. They do leave a small amount of protein residue on the meat but it comes right off.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb87.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb59.jpg)
Here are some $ shots for y'all.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb90.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb56.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb88.jpg)
Vac sealed and ready for FL, If they make it that long....Yikes
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vacvwl.jpg)
Well now that my screen is clean from Casper jumping up and licking it I will say that sure looks good!!!!
Rick really like that money shot...
Fantastic looking! You are really taking some great shots with your new camera!
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.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlbc.jpg)
Hell for half a chub I'll ask is the venison Sweet Lebanon done yet Rick? ;D ;D
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.
This a very nice post and the bologna looks fantastic. I like the deep smoke ring. Did it take the 24 hours to reach the IT or were you just adding extra smoke or giving it a little extra dehydration. Carnie1 sent me a sample of the same sausage and it was fantastic.
KC
Quote from: Consooger on 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.
Peach pellets used in my AMZNPS Cold smoker. Flame box? No flames in my Bradley.
Those look great Rick! :)
Quote from: NePaSmoKer on May 03, 2012, 09:05:33 AM
Quote from: Consooger on 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.
Peach pellets used in my AMZNPS Cold smoker. Flame box? No flames in my Bradley.
No I didn't mean any flames in the bradley. I was more asking did you use the bradley cold smoke attachment or something like it and put the AMAZN in there? I am looking at buying one of these but want to make sure I get the correct size for the bradley cold smoke adapter, unless you ahve a better option that I can go with.
Where do I get the recipe for this? This looks REALLY freaking good and I wanna give it a go.
-Sugar
I put the AMZNPS at the bottom, use my normal temp if called for (no smoke gen heat) water pan on the lower shelf if called for.