Sweet Lebanon BATMAN

BGKYSmoker

Nepas OTBS #242

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• May 13, 2011

• #1

Got another round getting ready to go.

Got my mix ready.

All the dry is going to be mixed together and added to 3/4 cup water. The F-RM-52 will be mixed seperate with 4 Tbs water and set aside.

1/4 tsp of F-RM-52 ready to mix with water.

The main body of dry (dark) and the FRM small cup

Mix the main with 5 lbs of meat for 3 mins. Then add the FRM to the meat and mix for 2 mins.

Cover and fridge for 24-28 hours.

 

SmokinAl

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• May 14, 2011

• #2

Here we go again, I knew you couldn't go more than a day without making sausage.

 

beer-b-q

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• May 14, 2011

• #3

Yep all three of them are at it again...

 

BGKYSmoker

Nepas OTBS #242

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• May 15, 2011

• #4

nepas #1.....WOOO HOOO

nepas #2......YIPEEE

nepas #3.....OH YEAH MAYNARD

 

BGKYSmoker

Nepas OTBS #242

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• May 15, 2011

• #5

Have major rain up here today so no water stuffing outside,,,,Bummer

Have to go with my LEM.

I wanted to do smaller chubs and am able to get 2 from 1, 3x24" fiberous casing.

Even a baby chub...HA

The SLB chubs are going to get a 50 hang time at 80* no smoke. This time will get the FRM to ferment and give the Tang you have in the PA Dutch LB and SLB bologna. After the hang i will PID the smoker to 90* with 7-8 hours of smoke.

PID

Hey nepas #2

#2   Yeah

Tell nepas #3 to wake up

nepas #3 said to nepas #1....SHUP

 

roller

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• May 15, 2011

• #6

Nice  !!!!

 

SmokinAl

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• May 15, 2011

• #7

This is crazy Nepas, I think there's more than 3 of you!

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 17, 2011

• #8

The long hang time is over. Now for some long cold smoke time.

I was going to use some pellets but this is all i have left of 340lbs

So i will chip the pan with hickory. Its going to be a long 10 hours with re filling the pan.

 

scarbelly

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• May 17, 2011

• #9

I think Nepas stepped back in time and did the Multiplicity thing - There could actually be dozens of them running around

 

BGKYSmoker

Nepas OTBS #242

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• May 17, 2011

• #10

The smoke on the SLB is done and they passed the squeeze test.

Now hanging in the fridge for 2-3 days to darken and loose some moisture.

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 19, 2011

• #11

SLB should be another hang day but i cant wait.

Smells really good.

Casing peels perfectly.

Thats the color i'm looking for.

On the inside to.

Taste...100% better than store bought. I will make the SLB again.

 

tyotrain

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• May 19, 2011

• #12

Man O Man i was tempted to lick my screen that looks so good.. Nice job

 

couger78

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May 3, 2011

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• May 19, 2011

• #13

Very nice Leb bologna, Nepas!

I think the smaller chub size is ideal.

After having just spent $8-9/pound for the stuff here locally—I do look forward to attempting what you've done here.

Kevin