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5lbs of ground beef in the garbage. Lebanon bologna went bad!
I’d like to try unflavored gelatin as a binder next time I try. (No carbs diabetic)Anybody know how much I would put in let say 5 lbs of 80/20 ground beef? -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
Buy a binder if you mean fat, I used 90/10 Already ground beef. -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
A binder? Like what? Before, I just bought a Lebanon bologna spice kit. This time I added my own spices, Splenda, cure#1 and the ECA. Thx for the help. -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
Am I wasting my time smoking for 10-12 hours. 2-1/2 x 15” casing for sweat Lebanon bologna?? -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
From the LEM sight I found this. It’s probably where I went wrong. Also most the smoking time was at 100 degrees like I did last time, then slowly graduated to 150. I shouldn’t have added the citric acid and refrigerated for five days. -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
It was the texture. It didn’t taste to bad. You couldn’t even slice it, it would crumble kind of like it was dried out. I had it covered in a big bowl with press and seal. -
5lbs of ground beef in the garbage. Lebanon bologna went bad!
Ok I made this once before and it came out great! This time the only difference was that I didn't add sugar, I added the eqaul amount of Splenda. I used several spices and instacure#1 and I also added ECA. I mixed all like normal and refrigerated. But this time I didnt have time to smoke right... -
Just started smokin in Pa. Hello all!
Well here's the cut photo. The hole in the middle is from the probe. It tastes very good. Not as moist as the real deal Seltzers Lebanon Bologna but same taste. Next time I will also cold smoke it longer. I did use 2lbs 93 GB and 2lbs 80GB maybe it would be more moist if I added all 80?? -
Just started smokin in Pa. Hello all!
Hello all from Kutztown, Pa. new to the forum but have been stalking for a while. I just picked up a used Masterbuilt 30 digital and bought the cold smoke attachment for it. Smoked my first sweet Lebanon bologna, my first ever sausage. I hope it comes out good. Smoked it for about 10 hours. most...
