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Discussion in 'Sausage' started by nepas, Mar 13, 2012.
5 lbs of venison thawing for some sweet lebanon bologna. Going to get these in some beef middles.
This is a Poli recipe.
Here is the mix. Will start from the left.
1 1/4 cup dark brown sugar
5.5 tsp non iodized sat
3.5 tsp dextrose
Combined 4 tsp ground mustard, 4 tsp black pepper
1 tsp cure 1
1/4 tsp F-RM-52 mixed with 1/4 cup distilled water
Combined 1 tsp ginger,1 tsp mace, 1/2 tsp cinnamon, 1/2 tsp ground cloves
I mixed all the dry with 1/2 cup distilled water. Mix well and pour into meat. Mix for 1 min then add the F-RM and mix for 2 mins
Meat is all mixed. Pack the meat into the container and try to not have any air pockets. This will fridge for 24 hours before stuffing into beef middles.
Great start...I'm in!
I got my seat for this.
24 hour fridge rest is done Now i stuff the middles.
The white marks on the casings are just that, in the casings. I use a sausage tool to remove the air pockets.
No smoke is being applied to the SLV. Just the PID operating at 85*
48 hours to ferment then smoke at 90*
At 24 hours.
Looking good Rick....................
they are looking good Rick,
I have always used natural casings, I think they give the sausage more of an old world look. I tried fibrous for SS, but I will definitely be going back to as much natural as I can
Looks Awesome Rick!
How long do you smoke at 90°?
Do you smoke to a certain internal temp?
F-RM is a fermenting agent that ferments dextrose and makes a more tang than fermento or eca.
90* smoke is going to be 20-24 hours.
The bologna will be just about cooked at these long temps.
Can I buy a small amount of F-RM?
You can get online from the Sausage Maker, Butcher Packer, Allied and all about the same price.
F-RM and other fermenting cultures must be kept in the freezer. Some say 6 months but i vac seal mine after opening and have used them for a year.
I've never been to PA. That bologna sure looks good though!
Fermenting is done. Now time for some smoke. Using the AMZNPS with peach pellets.
Smoke is all done. Now for some hang time in the fridge for a few days. Next my BBB is going to come out.
OK you start my Stomach juices working i will wait for the money shot.
Going to be a few days for that Mi Amigo
Great looking leb-baloney, Rick! (as always!)