Easy Peasy ;D
Here is what you need for sweet lebanon bologna with out having to do the R/H thing ;D Unless you want to.
1. Your choice of a good snack stick mix. Use the cure packet in the mix.
2. 4 pounds of 80/20 or 85/15 GB..........No Pork
3. 1 pound of beef fat. I save brisket trim and vac seal in 1 pound bags
4. Dark brown sugar. To taste. I use 5 T to 5 pounds of meat.
5. 3/4 cup SPC: Soy Protein Concentrate
6. 1/2 cup Fermento this way you can smoke right away. Note: You can also use ECA but do not grind it.
7. 2-3 synthetic protein lined casings.
8. 5 oz cold distilled water
8. LEM Liquid smoke 1.5 T....Why LEM? Its not as strong as store bought LS
9. Hog rings N pliers........You can use butcher twine also ;D
Grind the fat through med plate.
Have casings soaking in warm water with 1 tsp of non iodized salt for 30 mins.
Add cure to water and mix. Add stick mix, brown sugar, SPC, Fermento & LS and mix into the meat. Do a taste test for the brown sugar, If not to your liking add 1 T brown sugar to 3 T of water and mix into meat again.
Ring water from casing and stuff tight, Ring the end and stuff the other. If you have more meat soak another casing and make a small chub or stuff some stick casings. You can smoke heavy right away or hang in fridge for next day smoking. (bring to room temp as not to lower smoker IT)
PID Temps below on how i do it. NOTE: Times will vary depending on outside temps where you live, Size of the chubs and /or if you use collagen casings for sticks. Keep water in your pan.
1. 130* for 1.5 hours. Pre heat here for .5 then hang bologna for the 1 hour to dry casing.......No smoke
2. 140* for 3 hours with smoke. I use hickory.
3. 150* for 3 hours. Check IT
4. 160* for 3 hours, 2 of these hours with smoke. Check IT. This may be a stall point (Normal)
5. 170* for 4 hours check IT (smoke opt 2 hours)
6. 175-180* Until done, Check IT every 20 mins, this is where you will have a fat-out if not careful. IT of bologna should be 152-156* Cold water shower (if you dont like wrinkles) hang to bloom for 2 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7577.jpg)
I will be doing this tomorrow morning with pics.
Hmmm. Seems like you're full of bologna lately Rick. ;D Yep, post the pics.
Quote from: ArnieM on October 04, 2010, 07:19:25 PM
Hmmm. Seems like you're full of bologna lately Rick. ;D Yep, post the pics.
:D :D
Yeah how bout it ;D
Check your private messages I sent you some pictures.
Finally got the lebanon going this morning.
Cure, water and brown sugar
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7580.jpg)
Stick mixed with the liquid. I forgot to take a pic of the Fermento & SPC to the liquid :-\
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7581.jpg)
Have the casings soaking
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7582.jpg)
Coarse grind on the beef fat
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7579.jpg)
Stick mix incorporated with the GB
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7583.jpg)
Add the course grind
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7584.jpg)
Mix in course by hand
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7585.jpg)
Casing ready to stuff
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7586.jpg)
Two chubs total weight 5 pounds. Dont know why one casing was smaller so i stuffed both tight.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7587.jpg)
Hanging at 140* for 1.5 hours, no smoke yet.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7590.jpg)
"Hanging at 140* for 1.5 hours, no smoke yet."
No there not they are only at 85º ;D ;D
Quote from: Tenpoint5 on October 05, 2010, 11:11:04 AM
"Hanging at 140* for 1.5 hours, no smoke yet."
No there not they are only at 85º ;D ;D
:D
Hmmm...door open temp falls.....right :D
Maybe i dont know what i'm doing ;D
Stalled at PID 5. 136*
I don't make sausage so bare with me. How in the world do you get that thing packed so tight? Looks like it's running about 300psi ;D
I'll buy the smallest one. ;D ;D
Quote from: punchlock on October 05, 2010, 03:24:35 PM
I don't make sausage so bare with me. How in the world do you get that thing packed so tight? Looks like it's running about 300psi ;D
Practice ;D
My Amish wife is going to fight me for this ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7629.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7630.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7631.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7633.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7634.jpg)
Your Gonna Loose Big Time!!!! You better vac seal some of that right now and hide it in the fridge out in the garage if you have any hopes of keeping any for you!!
Quote from: Tenpoint5 on October 06, 2010, 10:51:04 AM
Your Gonna Loose Big Time!!!! You better vac seal some of that right now and hide it in the fridge out in the garage if you have any hopes of keeping any for you!!
Yeah i will loose......or maybe tell her its made from ground hog meat :D :D
Looks great Napas
Rick
very good looking. How close does it taste to a commercial stick of bologna. I also had a thought!! how about snapping a shot of you freezer. With all the sausage you make that baby must be full. Mine is mostly full of fish. Just kidding I enjoy your post and I am learning so much watching what you are doing.
Kirby
Quote from: pikeman_95 on October 06, 2010, 08:42:46 PM
Rick
very good looking. How close does it taste to a commercial stick of bologna. I also had a thought!! how about snapping a shot of you freezer. With all the sausage you make that baby must be full. Mine is mostly full of fish. Just kidding I enjoy your post and I am learning so much watching what you are doing.
Kirby
Thanks Kirby
Taste is close but needs ECA instead of the fermento. Just didnt have all the tang that the Amish Lebanon has. I think they use regular sour salt but if you dont use it right you get a crumbly bologna.
My freezer dont stay full long, my neighbor raids it ;D
Don't forget to give my phone number to your neighbor before you go so if he has any building problems he can call me.
Kirby
Quote from: pikeman_95 on October 06, 2010, 08:58:48 PM
Don't forget to give my phone number to your neighbor before you go so if he has any building problems he can call me.
Kirby
Ok
Cant guarantee he will do anything yet cuz his mom is not doing very good.