Sweet Lebanon Bologna

[NePaSmoKer]

A lady my wife works with asked if i could make some sweet lebaon bologna. Said sure. She wants 5 lbs thats $9 a chub.

Got my ingredients ready. Mix all this (except brown sugar) together.



Got my bactoferm 1/4 t mixed with 1/4 cup cold distilled water. This gets mixed in last.





Mixed in all the dry 1st, then sugar then f-rm-52


In fridge for 24 hours then stuffing into beef middles to ferment at 85* for 48 hours. Then a long cold smoke. Then a fridge hang for 3-4 days.

[SmokinSignals]

How is the flavor of the Lebanon Bologna.  I have never heard of it, but willing to try it.

[NePaSmoKer]

How is the flavor of the Lebanon Bologna.  I have never heard of it, but willing to try it.

Then you need to make a trip to Lancaster County, PA and try it  ;D

[pensrock]

I love regular Lebanon Bologna, not so much a fan of the sweet stuff. I'm already sweet enough.  ;D

[NePaSmoKer]

I still have all my dry cure controls. Got the heat control ready and the lights.



Heat control. Gots to have 85* for 48 hours.



Now the stuffing part. Using beef middles that have been soaking all day.


The white is natural in the casing. Nothing i can do bout it.



5 chubs just bout 15oz and a baby chub.



Hanging in the 85*

[classicrockgriller]

Sweet! Way Kewl.

[NePaSmoKer]

At 12 hours fermenting time.

[OU812]

Looks gooood allready

[Tenpoint5]

Looks gooood allready

Ditto

[classicrockgriller]

Bet the small one is for Quality Control.

[NePaSmoKer]

Fermentation is done.

Now 5 hours of cold smoke with oak




Heat at 90* smoke flowing.

[Smoke some]

Is that ever going to taste Good... I would have a hard time parting with it..... ;D ;D ;D

[NePaSmoKer]

Fridge time for a few days.

[drano]

lookin real good right there.

[NePaSmoKer]

I think i need some smoked cheese n crackers.