Sweet Lebanon Bologna

Discussion in 'Sausage' started by nepas, Feb 20, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Someone at my wifes work asked for some SL.

    Here is my items....................This is the Poli recipe


    F-RM-52


    Going to mix with 1/4 cup cold distilled water.


    All items mixed. KA works good for a meat mixer with the dough hook. Dont use the paddle cuz it just bundles in the middle.


    Packed and fridge for 24 hours


    Going to stuff into beef middles
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  watching!
     
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG][​IMG]
     
  4. z
     
    Last edited: Oct 16, 2013
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

     
  6. cant wait to see the end
     
  7. diesel

    diesel Smoking Fanatic

    Is there a rule for the amount Bactoferm used?  The package says that it is good for up to 100lbs. (I think?) 

    Thanks!

    Aaron.

    And thanks for the post,  I would like to make this recipe in the future.
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Most of the bactoferms are used in small amounts. For 5 lbs of meat you use 1/4 tsp added to 1/4 cup of water. Mix this and set aside while you get everything else going. Bactoferm is mixed in last.

    Here is a chart of their use.

    Bactoferm Meat Starter Cultures - Bactoferm™ is a trade mark of Chr. Hansen.
    Note: Cultures must be stored in freezer (under 5* F). Frozen, they will keep for up to 6 months. Un-refrigerated they have a shelf life of 14 days. In a convenient freeze-dried form

    Bactoferm LHP - Fast: 5.0 pH drop in 2 days) LHP is a freeze-dried culture well suited for all fermented sausages where extra fast acidification is desired. This culture is recommended for the production of fermented, dry sausages with a pronounced sourly flavor note needing about 3 weeks or less to complete.. Each 42-gram packet of LHP will do 500 pounds (225 kilo) of meat. You can use half of the packet in 100 pounds of meat, and refreeze remaining culture. Use at least 1/4 of the packet in any production under 100 pounds of meat.

    Bactoferm F-RM-52 - Medium: 5.0 pH in 4 days) F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of North European types of fermented, dry sausages with a sourly flavor note. Each 25-gram packet of Bactoferm F-RM-52 will do 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture.

    Bactoferm T-SPX - Slow - Assists with drying a month or more) Also: Semi Dry Cured T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for molded as well as smoked fermented sausages. (Semi Dry Cured) Each 25-gram packet of Bactoferm T-SPX will do 440 pounds (200 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.

    Bactoferm F-LC - Fast, extra fast or slow - Fermentation time is temperature dependent – With added Listeria protection F-LC meat culture with bioprotective properties for production of fermented sausages with fast or slow production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is slow, fast or extra fast. Can be used for slow, traditional fermentation when environment is near 80F and will also rapidly acidify in high fermentation (US Style) temperatures of near 115 F. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes. Each 25-gram packet of Bactoferm  F-LC will treat 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.

    Mold 600 Bactoferm - Previously M-EK-4) Meat culture for production of molded dried sausages wi2h a white/cream colored appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form. P. nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora. Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity. Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor. One pouch of freeze-dried culture is mixed into 1-2 liters of tap water atapproximately 20°C (68°F) and equilibrated for 2 hours at room temperature. The suspension is diluted in 10 liters of tap water and is then ready for use. The mold is inoculated after the stuffing (and eventually acclimatization process),
     
  9. michael ark

    michael ark Master of the Pit

    I'm in.
     
  10. dward51

    dward51 Master of the Pit OTBS Member

    Oh yeah.......  This is going to be good!
     
  11. z
     
    Last edited: Oct 16, 2013
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks to be a good start Rick
     
  13. z
     
    Last edited: Oct 16, 2013
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I still have all my dry cure controls. Got the heat control ready and the lights.
     


    Heat control. Gots to have 85* for 48 hours.


    Now the stuffing part. Using beef middles that have been soaking all day.


    The white is natural in the casing. Nothing i can do bout it.


    5 chubs just bout 15oz and a baby chub.


    Hanging in the 85*

     
  15. roller

    roller Smoking Guru SMF Premier Member

    [​IMG]
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    At 12 hours fermenting time.
     

     
  17. z
     
    Last edited: Oct 16, 2013
  18. Makes my mouth water! I love that stuff and you just can't find it out here!
     
  19. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    [​IMG]  I learn so much from this forum. Nice job.
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Fermentation is done.

    Now 5 hours of cold smoke.


    Heat at 90* smoke flowing.


     

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