Sweet Lebanon Again......

[NePaSmoKer]

Doing another 5 lbs this weekend. Going with some old style cloth casings.

My mix.



F-RM-52 1/4 tsp ready to mix in with 1/4 cup water. Mix well and sit aside.





All the dry mixed together with 3/4 cup water. Mix this together real good....DO NOT ADD THE F-RM-52 into this mix. (F-RM-52 In small measure cup)



Add the season mix into the meat and mix well. About 3 mins. Careful not to over mix and break down the fat. After this is mixed mix in the F-RM-52 and mix into meat for 2 mins.

The meat is now ready for a 24-28 hour fridge rest so the FRM can do its thing.

[Hopefull Romantic]

Hi Nepas

I cant wait for the results.

Hady

[NePaSmoKer]

Hi Nepas

I cant wait for the results.

Hady

Hi Hady

Nice to have you back with us.

The bologna will be a few days to do. Has some ferment and long smoke time.

[Hopefull Romantic]

I am holding my breath and salivating in the meantime.

HR

[NePaSmoKer]

I am holding my breath and salivating in the meantime.

HR

;D

[Keymaster]

Lookin good Rick!!!

[pensrock]

Going with some old style cloth casings.

Aww come on, we want to see you use the water stuffer in the house.  ;) ;D

[NePaSmoKer]

Going with some old style cloth casings.

Aww come on, we want to see you use the water stuffer in the house.  ;) ;D

No way Jose when the Mrs is home  :D

[NePaSmoKer]

Pouring out and my wife wont let me put up an easyup (lost 4 due to wind) so outside with the KC is out.

Wife home today so NO WAY JOSE am i going to use in the kitchen.

So

Backup with my LEM  :-\  Will post pics later.

[NePaSmoKer]

Did smaller chubs with the SLB

For you new guys who are getting or thinking about a LEM 5 lb stuffer. It will not hold 5 lbs. It only holds 4 1/4 to 4 1/2 depending on how you pack the meat in the barrel.




I'm able to get 2 small chubs from 1 length of 3x24 fiberous casing. When doing bologna of this type you should use protein lined but i ran out.




And a baby chub  ;D




Going in for a 50 hour hang at 80* no smoke. This will give the FRM time to ferment and give the tang. After the first hang i will PID the temp to 90* with smoke for around 7-8 hours.

[Hopefull Romantic]

Rick

I am still holding my breath and salivating.

It looks great.

Hady

[NePaSmoKer]

Rick

I am still holding my breath and salivating.

It looks great.

Hady

Hady

Take some deep breaths cuz we got another 40 some hours yet.

[Kevin A]

Nepas—You've inspired me to try Leb Bologna just as soon as I have my smoker up n' running! My family loves the stuff!

[NePaSmoKer]

Nepas—You've inspired me to try Leb Bologna just as soon as I have my smoker up n' running! My family loves the stuff!

Its way better than what you get in the store.

This SLB has 19 more hours before i can put smoke to it. I did the squeeze test and its feeling good.....Be nice ya'll  :D

[NePaSmoKer]

Ok the first long hang time is over and today is smoke time.

Was going to use pellets but this is all i have left of 340 lbs  :D My shipment was supposed to be here last friday  :-\


Then i am going with some chips. Cold smoke at 95*





10 hours with smoke so i will be out here filling the pan allot.


Might as well get some cheese ready to  ;D