Venison Sweet Lebanon Bologna
SmokingMeatForums.com Top Picks
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
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
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.
- 1,007 Posts. Joined 12/2011
- Location: Pennsylvania, North of the "Burgh"
- Points: 20
- Select All Posts By This User
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
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.
You can get online from the Sausage Maker, Butcher Packer, Allied and all about the same price.
F-RM and other fermenting cultures must be kept in the freezer. Some say 6 months but i vac seal mine after opening and have used them for a year.