Venison Sweet Lebanon Bologna

Discussion in 'Sausage' started by nepas, Mar 13, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    5 lbs of venison thawing for some sweet lebanon bologna. Going to get these in some beef middles.

    [​IMG]
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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

    [​IMG]

    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

    [​IMG]

    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.

    [​IMG]
     
  3. Great start...I'm in!
     
  4. slownlow

    slownlow Smoking Fanatic

    I got my seat for this.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
    [​IMG]

    [​IMG]


    No smoke is being applied to the SLV. Just the PID operating at 85*
    [​IMG]


    48 hours to ferment then smoke at 90*
    [​IMG]
     
  6. slownlow

    slownlow Smoking Fanatic

    Looking good.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    At 24 hours.

    [​IMG]
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good Rick....................[​IMG]

    Joe
     
  9. 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
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    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
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Can I buy a small amount of F-RM?

    Where?

    TJ
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  14. gersus

    gersus Smoking Fanatic

    I've never been to PA. That bologna sure looks good though!
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    [​IMG]

    [​IMG]
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    [​IMG]
     
    Last edited: Mar 18, 2012
  17. sam3

    sam3 Smoking Fanatic

    [​IMG]   Beautiful color.
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    OK you start my Stomach juices working i will wait for the money shot.
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Going to be a few days for that Mi Amigo
     
  20. couger78

    couger78 Smoking Fanatic

    Great looking leb-baloney, Rick! (as always!)

    -Kevin
     

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