Sweet Lebanon Bologna

[NePaSmoKer]

Wow that's a lot of color and you haven't even hit it with any smoke yet.

Its the liquid and mix seeping from the meat in the cloth. The long collagen is not doing that. I finally got the temp in there at 80* Tomorrow some cold smoke then a 2 day fridge rest.

[Tenpoint5]

This stuff had better be good as much of a pain it has been for you!!

[NePaSmoKer]

This stuff had better be good as much of a pain it has been for you!!

Yeah it better or momma is going to whop me with a knotted plow line  :D

[OU812]

Looookin Gooood

Cant wait to see the finished product.

[NePaSmoKer]

Had to beat the ferment time by a few hours. Supposed to get some heavy snow tonite and tomorrow. Hanging @90* with 4 hours of hickory cold smoke.




nepas

[seemore]

NEPA..............well did it turn out Good  ??? pics..........
seemore

[OU812]

What seemore said.  ;D

[NePaSmoKer]

Sorry been busy.

I cut one up earlier than i chould have. Not done. Oh well


Cut this one up this morning. Seems to be better.

Looks good so far.



Cut up, feels right, looks right, taste right  ;D





nepas

[OU812]

feels right, looks right, taste right, its gotta be right on.

Nice job NePas.

[NePaSmoKer]

feels right, looks right, taste right, its gotta be right on.

Nice job NePas.

Thank OU

[pensrock]

Wow, Rick you out did yourself this time. That looks fantastic!

[NePaSmoKer]

Thanks Greg

My wife said she will show me how to sew some bags this weekend.


Going to make this again but i need to get some items for making it with the constant temp.

[pensrock]

If you left out the brown sugar would it be more like the beef lebanon bologna instead of the sweet lebanon?

[NePaSmoKer]

If you left out the brown sugar would it be more like the beef lebanon bologna instead of the sweet lebanon?

Yes it be regular lebanon

[dbondy]

Wow NEPAS thats look great, I,ve been waiting to see the finished pics. You sure did out do your self, way to go. ;D