Venison Sweet Lebanon Bologna

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
5 lbs of venison thawing for some sweet lebanon bologna. Going to get these in some beef middles.

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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

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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

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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.

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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.
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No smoke is being applied to the SLV. Just the PID operating at 85*
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48 hours to ferment then smoke at 90*
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Looks Awesome Rick!

What's F-RM-52?

How long do you smoke at 90°?

Do you smoke to a certain internal temp?

THX!

Todd
 
Looks Awesome Rick!

What's F-RM-52?

How long do you smoke at 90°?

Do you smoke to a certain internal temp?

THX!

Todd
Thanks Todd

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.
 
Fermenting is done. Now time for some smoke. Using the AMZNPS with peach pellets.

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Smoke is all done. Now for some hang time in the fridge for a few days. Next my BBB is going to come out.

 
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