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Sweet Lebanon Bologna - Page 2

post #21 of 34
Thread Starter 

Got a large smudge of smoke, now a few days in the fridge.
 

post #22 of 34

Coming along nicely..

post #23 of 34

z


Edited by Black - 10/16/13 at 7:16pm
post #24 of 34
Thread Starter 
Quote:
Originally Posted by Black View Post

drool.gif I don't know .... few days in the fridge.... How can you do that?

If they're in my fridge it'll be a few hours.


Has to loose some moisture.

post #25 of 34

z


Edited by Black - 10/16/13 at 7:16pm
post #26 of 34

Nice thread and beautiful bologna!

 

Question:I made Poli's summer sausage a while back and it turned out with a weak tang flavor. I used Bactoferm F-LC (1/2 pack for 100 lbs.) Would fermenting in the smoker with light heat have helped the tang? I stuffed and refrigerated for 48 hours before smoking.

post #27 of 34
Thread Starter 

I wont bore y'all with allot of   blah.gif

 

So here are the $$ shots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #28 of 34

Man that looks awesome! How'd it taste?

post #29 of 34
Thread Starter 
Quote:
Originally Posted by Humdinger View Post

Man that looks awesome! How'd it taste?


My Amish wife said it taste really good.

post #30 of 34

oh my gosh, wanna sell me a chunk???? that looks beautiful!!!!!

post #31 of 34

That is some of the most beautiful SLB I've seen in ages!!! You out did yourself once again.

post #32 of 34

Nicely done, Rick! 77.gif

 

Kevin

post #33 of 34

z


Edited by Black - 10/16/13 at 7:00pm
post #34 of 34

Nice!

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