Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. RRR

    My first time at making Lebanon Bologna

    First off thank you so far I have made 10 tubes. My first try was with large plates that the store had (before I purchased my meat grinder) and was debating on the issue of no cultures so I hot smoked it... NOT GOOD! Like hamburger in a tube. Then I followed the directions on the second set of...
  2. RRR

    My first time at making Lebanon Bologna

  3. RRR

    PHOTOS ADDED - 8th Annual South Florida Gathering 2018 (Nov 17-18)

    Would have loved to shown up, but moved from Florida to the Philippines. Smoking Lebanon Bologna as I type.
  4. RRR

    High Temperature Caulk Seal on Pit Boss

    The red or grey high temperature silicone will work. Is there a tube between the inside of the cabinet and the outside skin? If they don’t line up I would get a 1/2 round file or a rasp for lack of a better name and line them up. Then silicone and replace the tube...
  5. RRR

    Newbie here

    Welcome from the Philippines to SMF lots of great information here!
  6. RRR

    My first time at making Lebanon Bologna

    To be truthful I like making sausage and bologna better than smoking meat...
  7. RRR

    My first time at making Lebanon Bologna

    I use a HI98128 pHep5 meter to determining the PH.
  8. RRR

    My first time at making Lebanon Bologna

    I set my temperature for F.
  9. RRR

    My first time at making Lebanon Bologna

    On the net, used it for about 40 lbs of meat so far. Something wrong with it?
  10. RRR

    Any Cigar Smokers?

    Enough Said!
  11. RRR

    Who uses beer IN the sausage instead of water??

    I put a little horse in my cowboy sausage!
  12. RRR

    Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 probes

    That would be a great improvement from the little ones I stick in the meat now I live in the Philippines now I am a retired firefighter and Paramedic from the USA. Once a month I feed the children in the Barangay (the local village) am I still eligible being I am not in the USA now?
  13. RRR

    My first time at making Lebanon Bologna

    I have already cured for 10 days now cold smoke at 75-80* 85% humidity for four days.
  14. RRR

    My first time at making Lebanon Bologna

    OMG this came out so good! The people her in the Philippines have never tried Lebanon bologna. two 10lb tubes gone in no time got two more ready to go on the smoke for four days!
  15. RRR

    My first time at making Lebanon Bologna

    Most of the sp Thought I would send you a picture.
  16. RRR

    My first time at making Lebanon Bologna

    Here is what I went by, copy and paste! This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter...
  17. RRR

    My first time at making Lebanon Bologna

    My baby helping mix the ingredients and the meat! Finished product will smoke it in the a.m.
    • RRR
    • Thread
    • Replies: 30
    • Forum: Sausage
  18. RRR

    Early Christmas Summer Sausage

    My first time at making Lebanon bologna wish me luck!
  19. RRR

    coconut shell charcoal briquettes

    I use it for the smoke, I use regular charcoal to get a good fire base. Speaking of ribs this is my Saturday project.
  20. RRR

    Early Christmas Summer Sausage

    Ok one last question is this the same as MTQ?
Top Bottom
Back
Clicky