Sweet Lebanon bologna

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pc farmer

Epic Pitmaster
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Feb 17, 2013
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Central Pa
With help from NEPAS got some meat mixed up.

5 lb beef .



Seasoning.



Used cultured buttermilk in place of water. Used maybe a 1/4 cup.

Everything mixed.



Covered and in the fridge till tomorrow afternoon.



Think I am gonna use muslin bags for my first time.
 
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Gary
 
Love the stuff as a snack schmeared with Cream Cheese...JJ
 
Stuffed and hanging, in the drying stage.
 
 
Looking good so far 
Thanks.   I am at 131 IT.   Thought about finishing in water but decided against it    Never done it before.  Might be a long night.
 
 
Thanks.   I am at 131 IT.   Thought about finishing in water but decided against it    Never done it before.  Might be a long night.
I know the feeling,,,, I have a couple pork butts that are being stubborn May have to finish them in the oven ,,,,, Kiddos are getting hungry LOL 
 
 
Thanks.   I am at 131 IT.   Thought about finishing in water but decided against it    Never done it before.  Might be a long night.
If your going to hot water the chubs, put them in a gallon or 2 gallon zip lock. 
 
Good evening, I was wondering where you get you seasoning mix at or is it a family recipe. We can not get the sweet Lebanon bologna in north western WI.
My grand parents use to send us a chub for Christmas. But they are no longer with us. I would like to try to make some if I can find a recipe.
Looks great

PABEEF
 
Finished in the smoker. Hit temp at 1:15 am.

Sliced pics to come soon.
 
 
So I pulled them at 150 temp and hung in my basement till this morning.


To my surprise the bag peeled right off.



I think it pretty tasty.  How close to the real thing?   They wife will let me know this evening when she tries it.
Just like Stoltzfus homemade sweet lebnun in Ephrata.
 
 
Just like Stoltzfus homemade sweet lebnun in Ephrata.
This is the little chub.   Hope the 2 big ones come off clean like this one.
 
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