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I am very interested in what you guys are talking about. I am from Lancaster Co. and I too would like to make good Lebanon style venison bologna. Does not matter if sweet or regular, my goal is to make good product. Sounds like you guys are way ahead of me. Sorry that I can not help you at all...
Thanks for the information/help to all. I got it done. Results are good for first attempt at smoking. Edible, some even say very good. Following are some pics, not in any order. This is the first result of about 1.5 years spare time work, off and on. Takes time to research for some of us.
Those pictures sure look good. Ok, ready to try this, I failed to get ECA when ordering other supplies. My wife even made me some old time muslin bags. Anybody have thoughts about using the dried buttermilk instead, since I can get that at the local grocery store? If I understand correctly, I...
Wow, It's a small world stan69, you were within ten minutes of me. Awesome help Bear. Thanks. Looks like I will be installing a propane heat source to my smokehouse as my pilot runs only brought the temp. up to 50 something. The house is about 48" by 32" by about 6' tall. I had trouble finding...
Thank you all for your hospitality. I am starting to feel as I like this forum and people associated. This is my first forum that I could actually do anything with so I hopefully I have good forum educate. If not, please set me straight. I am getting serious about trying my smoke house out with...
Hello, I just now signed up to this SmokingMeatForums thinking there4 just may be a valuable resource here for a guy that knows little, me.I live in and was raised in rural eastern PA, what's left of the rural part that is. I have finally started forward in a long time goal. I built an old time...