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Venison Sweet Lebanon Bologna

post #1 of 26
Thread Starter 

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

 

venislb

post #2 of 26
Thread Starter 

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

 

swlb4

 

 

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

 

 

swlb1

 

 

 

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.

3swl

post #3 of 26

Great start...I'm in!

post #4 of 26

I got my seat for this.

post #5 of 26
Thread Starter 

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.
slbbm2



swlbbm


No smoke is being applied to the SLV. Just the PID operating at 85*
bmswl


48 hours to ferment then smoke at 90*
slwbm

post #6 of 26

Looking good.

post #7 of 26
Thread Starter 

At 24 hours.

 

vswlb77

 

post #8 of 26

Looking good Rick....................icon14.gif

 

Joe

post #9 of 26

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

post #10 of 26

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

No Creosote! A-Maze-N Smokers

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post #11 of 26
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

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


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.

 

post #12 of 26

Can I buy a small amount of F-RM?

Where?

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #13 of 26
Thread Starter 

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.

 

http://www.sausagemaker.com/19008bactofermf-rm-52.aspx

 

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=26_105&products_id=333

post #14 of 26
I've never been to PA. That bologna sure looks good though!
post #15 of 26
Thread Starter 

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

 

smokevsl

 

 

smokyesl2

post #16 of 26
Thread Starter 
Smoke is all done. Now for some hang time in the fridge for a few days. Next my BBB is going to come out.

418
Edited by nepas - 3/18/12 at 9:01pm
post #17 of 26

icon_eek.gif  Beautiful color.

post #18 of 26

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

post #19 of 26
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

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



Going to be a few days for that Mi Amigo

post #20 of 26

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

 

-Kevin

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