5lbs of ground beef in the garbage. Lebanon bologna went bad!

[Billymons]

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 away and it was in the refrigerator for five days. When I took it out, the meat was like a rubber ball. I kind of smooshed the meat the best I could with my hands and stuffed it into muslin casing and smoked for 12 hours and pulled when 150 internal temp. Well the meat came out dried up and crumbly. I think it was the extended refrigerated time?? Did it start curing in there and turn into a rubber ball?? Also its a sweet Lebanon Bologna but being diabetic I don't want all the sugar. Do you think it will come out good without it? Thanks all.

 

[crazzycajun]

Was it the taste or texture that sent it to the trash. Was the meat covered to help it not dry out? My guess is the Splenda and spices sucked all your moisture out and turned it into sugar cube like consistency. I would have added more water and remixed or possibly regrinded I’m sure others will be along shortly.

 

[Billymons]

Was it the taste or texture that sent it to the trash. Was the meat covered to help it not dry out? My guess is the Splenda and spices sucked all your moisture out and turned it into sugar cube like consistency. I would have added more water and remixed or possibly regrinded I’m sure others will be along shortly.

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.

 

[crazzycajun]

I would add the water remix or regrind I think would solve your texture problem. Like some ss recipes that call to regrind and stuff the next day good luck

 

[biteme7951]

12 hours in the smoker could be the culprit as much as the 5 days in the fridge. ECA could have broken down as it should be added just prior to smoking. Lots of variables with this one. I also did not see any binder in your recipe to retain moisture. On lebanon or trail bologna I only smoke for 4 hours then finish with a poach to get finish to temp and it is always moist.

Barry.

 

[Billymons]

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.

 

[Billymons]

Am I wasting my time smoking for 10-12 hours. 2-1/2 x 15” casing for sweat Lebanon bologna??

 

[Billymons]

12 hours in the smoker could be the culprit as much as the 5 days in the fridge. ECA could have broken down as it should be added just prior to smoking. Lots of variables with this one. I also did not see any binder in your recipe to retain moisture. On lebanon or trail bologna I only smoke for 4 hours then finish with a poach to get finish to temp and it is always moist.

Barry.

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.

 

[Billymons]

Buy a binder if you mean fat, I used 90/10 Already ground beef.

 

[biteme7951]

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.

Soy powder or nonfat dry milk for example...your kits included it so that may be your problem right there. I use the con yeager trail bologna kit all the time with great succces.

Barry.

 

[biteme7951]

Am I wasting my time smoking for 10-12 hours. 2-1/2 x 15” casing for sweat Lebanon bologna??

Yes.

 

[Billymons]

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?

 

[biteme7951]

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?

1-2% of weight

https://www.meatsandsausages.com/sausage-types/vegetarian/ingredients

Let us know how it works.

Barry.

 

[daveomak]

The splenda "could" have been part of the problem, along with the ECA......
Sugar is hygroscopic, meaning, it holds onto water like salt does...
May I suggest trying STPP at 0.4-0.5%.... It's a food grade phosphate that is added into almost every ground meat product in the grocery... It hangs onto moisture like a vice... Makes all meats moist and does not add any flavor, that I have noticed... I use the Kosher variety that Amazon sells... many folks on the forum have started using STPP at my and others suggestion...

 

[dward51]

The ECA was your problem. Billymons hit it right on the head with that posting. It must be added just before smoking/cooking. NEVER, NEVER, NEVER, let ECA sit in a mix for any length of time, especially overnight or multiple days. The crumbly texture is a common description to meat damaged by the citric acid leaking out too soon. It can also turn a grayish color. This also happens when people accidentally order CA or citric acid instead of ECA or "encapsulated" citric acid. ECA has a fat capsule that is designed to melt at 140* or more after the meat has set before releasing the citric acid. The fat capsules can bread down by rough handling or prolonged contact with meat/moisture also (hence the add ECA just before stuffing & smoking).

As to binders, there are many options ranging from NFDM, to commercial binders such as phosphate binders (Butcher & Packer #414, AmesPhos, etc...) and even carrot based binders. I use B&P 414 and love it. A little goes a long way and the resulting texture is fabulous.