Sweet Lebanon Bologna

[NePaSmoKer]

Doing some easy sweet lebnun. Not using F-RM-52 for culture.

5 lbs of lean GB


Here is the dry.

Lt brown sugar (didnt have dark)
dextrose
salt
black pepper
ginger
cure 1
mace
cinnamom
cloves
mustard (colemans dry)
fermento or Saco if you have it.




Mixed the cure with 1/4 cup cold distilled water, dissolve and add to the meat.



I took all the dry (except brown sugar) and combined and put in a shaker.


All the mixing is done by hand


Here the brown sugar is added. Yeah i know the meat is cold and you getting old, you will have a better end product.



Brown sugar mixed in. Would have been darker with the dark sugar.



Now sprinkle in the remainder of the dry. You can add water if you need to.



Here is the mix after everything has been added. Note the color change.



Going to fridge this as i have other things to do. Stuff smoke tomorrow,

[beefmann]

looking good so far

[SiFumar]

Is it tomorrow yet? ;D

[carnie1]

Mmmmm.......Leb-Nun !!

[pikeman_95]

Looks good so far Rick. Do you know if you and Carnie use the same recipe. Tony sent me some of the bologna that he made and it was just great. I loved the stuff.

[OU812]

Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet??

[Tenpoint5]

How long does it have to ferment before you can smoke it?

[OU812]

How long does it have to ferment before you can smoke it?

Theres no starter culture in there and Fremento dont start to ferment till above 80 F

Maybe he forgot about this batch  ;D


Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet??

;D  ;D

[NePaSmoKer]

How long does it have to ferment before you can smoke it?

Theres no starter culture in there and Fremento dont start to ferment till above 80 F

Maybe he forgot about this batch  ;D


Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet??

;D  ;D

Today Today Today Today Today Today Today Today Today Today Today Today Today

@ Kirby
I dont know if its the same recipe.

Did a raw taste, taste like fermented sweet lebnun.....YIKES, I may know something me being a master sausage maker  :o MISM







Four 1 pounders and 1 pound & quarter.



These casings were 10.5's when we went to this little butcher shop by his house. Somehow they ended up in my jeep  :o

[Tenpoint5]

That's where they went!

[OU812]

Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet??

;D  ;D  :o

[NePaSmoKer]

Had some concern about one the casings so i decided to cut the one early.




Guess it was just me.



Kinda not my normal sweet bologna, not using dark brown sugar and the f-rm-52 fementation the bologna didnt have the sharp tang.

Still a good eat.

[squirtthecat]

Looks good from over here!

[OU812]

Looks mighty tasty

Maybe some ECA to help give it that "sharp tang"

[SiFumar]

Looks like a great eat!