A lady my wife works with asked if i could make some sweet lebaon bologna. Said sure. She wants 5 lbs thats $9 a chub.
Got my ingredients ready. Mix all this (except brown sugar) together.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb33.jpg)
Got my bactoferm 1/4 t mixed with 1/4 cup cold distilled water. This gets mixed in last.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb34.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb35.jpg)
Mixed in all the dry 1st, then sugar then f-rm-52
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb37.jpg)
In fridge for 24 hours then stuffing into beef middles to ferment at 85* for 48 hours. Then a long cold smoke. Then a fridge hang for 3-4 days.
How is the flavor of the Lebanon Bologna. I have never heard of it, but willing to try it.
Quote from: SmokinSignals on February 20, 2013, 05:11:31 PM
How is the flavor of the Lebanon Bologna. I have never heard of it, but willing to try it.
Then you need to make a trip to Lancaster County, PA and try it ;D
I love regular Lebanon Bologna, not so much a fan of the sweet stuff. I'm already sweet enough. ;D
I still have all my dry cure controls. Got the heat control ready and the lights.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl2.jpg)
Heat control. Gots to have 85* for 48 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl3.jpg)
Now the stuffing part. Using beef middles that have been soaking all day.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl4.jpg)
The white is natural in the casing. Nothing i can do bout it.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl5.jpg)
5 chubs just bout 15oz and a baby chub.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl6.jpg)
Hanging in the 85*
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl1.jpg)
Sweet! Way Kewl.
At 12 hours fermenting time.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl7.jpg)
Looks gooood allready
Bet the small one is for Quality Control.
Fermentation is done.
Now 5 hours of cold smoke with oak
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/bcs.jpg)
Heat at 90* smoke flowing.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/bcs1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sbbcs.jpg)
Is that ever going to taste Good... I would have a hard time parting with it..... ;D ;D ;D
Fridge time for a few days.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/slbl8.jpg)
lookin real good right there.
I think i need some smoked cheese n crackers.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl7.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl9.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl8.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/lpswl10.jpg)
Wow, that looks great!
;D Mmmmm....... Leb Nun..............Lookin Good !!
Looks good Rick. I could go after that.
Looks absolutely delish!
Great color all the way through,,,,,,,,ya hit that one outta the park Rick
Dang wish a had chunk of that...
Sent from my iPhone
Wow, wish I could do that.
Is that a SodaStream I see on the counter?
Quote from: Swim Dad on February 27, 2013, 05:38:06 PM
Wow, wish I could do that.
Is that a SodaStream I see on the counter?
Yup it is.
So far we like it. Cheaper and you can re use the bottles for a year. Mixes are pretty good to without all the added gunk
Looks great. Excellent idea to turn the smoker into the fermentation chamber using lights. How did you manage the humidity?
I did my first batch of salami that called for 70o F. so I turned my third shower in the downstairs bathroom into one. and put up an out of order sign. Since it is just the wife and I at home now I can get away with that a couple of times a year.
(http://i1320.photobucket.com/albums/u522/Big_George_S/Fermentation_1_zpsf9591343.jpg)
:D
85* fermentation dont require humidity. This recipe does not require a R/H factor.
Quote from: NePaSmoKer on March 15, 2013, 03:56:24 PM
85* fermentation dont require humidity. This recipe does not require a R/H factor.
Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H. That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski. Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage.
Quote from: Big_George on March 15, 2013, 05:29:20 PM
Quote from: NePaSmoKer on March 15, 2013, 03:56:24 PM
85* fermentation dont require humidity. This recipe does not require a R/H factor.
Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H. That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski. Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage.
This aint my 1st bologna and dry cured rodio.....Just saying.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepr5-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSCF0306.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01440.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01198.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch90.jpg)
Quote from: NePaSmoKer on March 15, 2013, 05:32:38 PM
Quote from: Big_George on March 15, 2013, 05:29:20 PM
Quote from: NePaSmoKer on March 15, 2013, 03:56:24 PM
85* fermentation dont require humidity. This recipe does not require a R/H factor.
Curious all of my recipies which call for high temp fermentation also call for 85% to 90% R/H. That even includes recommendations from "Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski. Which I would strongly recommend as reading material to understand the chemestry of Dry Cured Sausage.
This aint my 1st bologna and dry cured rodio.....Just saying.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01440.jpg)
Well at least we have the same taste in Humidifiers.
Do you fined that your controler works well. I did not feel it was sensitive enough so I bought one of these it is programable and can do a better job of managing the Humidifier.
(http://i1320.photobucket.com/albums/u522/Big_George_S/Humiditycontroller_zps8781d4a0.jpg)
Rick, I think George is on to something here. You should read Rytek's, and the Marianski boys books. It would probably help you in your 30+ years of sausage making experience. ;)
Quote from: KyNola on March 15, 2013, 08:45:44 PM
Rick, I think George is on to something here. You should read Rytek's, and the Marianski boys books. It would probably help you in your 30+ years of sausage making experience. ;)
Books
Books
what dat
I recomend books by Michael Ruhlman and Brian Polcyn. ;)