Lebanon Bologna

[NePaSmoKer]

Making the other 5 lbs into Amish style sweet Lebanon bologna.

No need for any fermentation here.

6 T mix
1 t cure 1
3 T light corn syrup







Using the KA with dough hook. Still trying to figure out the storage space for some my sausage tools.



Bagged and min of 2 day rest in the fridge.

[pmmpete]

Why do you leave the mixed meat in the refrigerator for two days?

[NePaSmoKer]

Why do you leave the mixed meat in the refrigerator for two days?

For the karo to incorporate better into the mix. This will get re mixed later tonight.

[Tenpoint5]

How's that Old Worn out Saddle feel buddy?

[NePaSmoKer]

Time to get with it.

Did a 3 min re mix this morning before stuffing.




Got a couple more to stuff yet.



Hanging in the 6 rack. PID Starting at 130 for 1.5 hours then thru the settings at 140 thru 175.





The saddle is still worn out  :o I just gotta approach it at a different side now  ;D

[SouthernSmoked]

Looking good!

So what do the new neighbors think?

I'm thinking - beating a path to your door!

[Consooger]

MMMMMMM love me some Lebanon Bologna

[Smoker John]

Those are looking great

[NePaSmoKer]

TY everyone

Sad news that i had an element melt down while doing the bologna and had to toss it all. This made the water and binder in the meat turn it into mush.

Oh well these things happen.

I trudge on   ;D