Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna.
Here goes
20 lbs of chuck or beef neck (whatevers cheapest)
5 lbs of pork picnic
1 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
1 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
1 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
3 to 4 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
5 to 6 Tbs of Brown sugar
Cut and grind beef and pork mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind if one, and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150 degs internal) Smoke for a minimum of 12 to16 hours. The longer the smoke the better.
Let sit in fridge overnight, eat and enjoy.
Dennis
Here goes
20 lbs of chuck or beef neck (whatevers cheapest)
5 lbs of pork picnic
1 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
1 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
1 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
3 to 4 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
5 to 6 Tbs of Brown sugar
Cut and grind beef and pork mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind if one, and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150 degs internal) Smoke for a minimum of 12 to16 hours. The longer the smoke the better.
Let sit in fridge overnight, eat and enjoy.
Dennis