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Sweet Lebanon Bologna

post #1 of 8
Thread Starter 

Made a small chub of sweet lebanon last week. Cut open today at neighbors for garage eats.

 

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Easy mix with any bologna mix and 3/4 cup brown sugar and 1/2 cup fermento. This was only a 2 lb chub mix. All beef 2 lbs with 1/2 lb of briskit trim

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post #2 of 8

That looks real tasty Nepas!, nice work as usual. How did ya cook it? it looks like it filled the casing real nicely

post #3 of 8

Looks really good Nepas. Reminds me of when I first got married. We lived in Ft. Lauderdale & I worked construction west of there close to the Everglades. In the summer we would get rained out in the early afternoon almost every day & I would come home to sunshine. It was hot so I'd get in the pool on a raft & Judy would float out fried bologna sammies to me in a plastic tub with a beer. Life was good back then.

post #4 of 8

Love Lebanon Bologna, Will have to try this sometime.

post #5 of 8

That is some great looking Bologna NEPAS...

post #6 of 8

Nice! For me, sweet lebanon bologna coupled with some nice cheese makes the best grilled sammies on the planet. But again, that's just me. Kudos dude.banana_smiley.gif

post #7 of 8
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

That looks real tasty Nepas!, nice work as usual. How did ya cook it? it looks like it filled the casing real nicely



Dan

 

Took the chub to 150 in my normal smoking manner. Used a 4" synthetic bologna case and my water stuffer. Its hard to do stuffing and do the pics at the same time. (still learning water stuffer)

 

Thanks everyone

post #8 of 8

Very nice, as always!

 

Good luck and good smoking!

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