Lebanon Bologna PA Style

[NePaSmoKer]

Have a request for a batch of L Bologna. Going to do 20 lbs.

Have car inspection and dentist app first then come back to start mixing and taking pics.

[lumpy]

Good to see you back in business Rick!

[OU812]

Are they done yet?  ;D

[NePaSmoKer]

Just mixed, stuffing/smoking tomorrow.

8 lbs beef and 2 lbs pork cut.


2 level tsp cure #1 added to 2 cups cold water.



Brown sugar 3/4 cup. Add to water and stir until dissolved.



3/4 cup SPC. Add to cure/brown sugar water



Mix SPC in good. No clumps



Bologna seasoning ready to add. Leave out 1/2 cup for taste adjustment.


1/2 cup seasoning left out. Taste and add if needed. The mix needed the 1/2 cup.



Add 1/2 the liquid in and mix meat. Add the other half and mix in well.



All 10 lbs mixed and ready for the fridge. Will add 9 tsp ECA tomorrow, re mix and stuff.



Cover good with clear wrap, across the top and around sides.


See ya tomorrow.

[ronbeaux]

 8)

[pensrock]

Rick, did you ever make lebanon sticks?  :)

[Keymaster]

Lookin good!!!!

[seemore]

sticks that.would be good
seemore

[NePaSmoKer]

Got the 10 lbs stuffed and drying.



Ready for hickory smoke. Going at 140 for a couple hours then PID to 160 with 6-10 hours of smoke.

[jiggerjams]

Awesome post so far patiently waiting for the grand finale.

[squirtthecat]

Those deer casings look confused!  :D

[NePaSmoKer]

Those deer casings look confused!  :D

Like what ya doing DAT not venison  :D

[ghost9mm]

Rick.. really like your presentation, the pictures are great..and LB looks real good too...

[cobra6223]

Hey Rick everything you see to do looks so dang perfect !!   ;D and those are no exception, just one question , how long are those once yu have them stuffed ? Tim

[NePaSmoKer]

Thanks

ghost and cobra


The chubs are about 8-9" long. Was going to do the 24" but they wanted smaller ones. No biggie.

pens and seemore

I think the sweet lebanon sticks would be good. I think maybe tomorrow i will do 3 lbs vac seal and freeze for the SO.