Amish Lebanon Bologna

[Bearcarver]

Awesome!!
Nice Job, as always, Rick!!
Nice Step by Step !!
Like.

Bear

 

[SmokinAl]

Awesome Rick!
That sounds really good!
Thanks for posting the recipe!
Al

 

[philinnm]

Amish Lebanon Bologna Recipe.
(If you want 5 pounds just half everything)

10 Lbs. beef chuck
3 teaspoons salt
2 tablespoons corn syrup solids
2 tablespoons powdered dextrose
1 tablespoon ground white pepper
1 tablespoon ground nutmeg
1 tablespoon paprika
2 teaspoons Amesphos
1 teaspoon onion powder
1/2 cup buttermilk powder (Saco cultured buttermilk powder) better than fermento and cheaper. find in the baking isle at the store.
2 level tsp cure #2



Cube and grind meat through a 3/16" grinder plate then mix with spices. (you dont have to emulsify)
Stuff into 2 1/4-3" casings. Or go old Amish and use cloth bags.

Fermenting is not that hard, Trust me.....Baaaahahaha...jk

Ferment at:
16 hours at 90°F - 90% humidity
28 hours at 105°F - 85% humidity
6 hours of 110°F - 85% humidity
Then smoke at 150°F until the internal temperature is 137°F. Let it cool at room temperature until it reaches 110°F and let it age 4-5 days before eating.

is there a substitute for the Amesphos?
my smoker doesn't go as low as those temps. even turned off with the smoke attachment turned on. Is there a simpler way of curing at those temps? thanks!

 

[bill ace 350]

Not sure how I would get them temps to ferment. Bigger light bulb I guess in my ferment tent.

Very late response, but maybe Sous Vide? I did that for my Taylor Ham/Pork Roll

 

[SmokinEdge]

Very late response, but maybe Sous Vide? I did that for my Taylor Ham/Pork Roll

SV can be magic for sausage if used right, definitely an option.