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Nepas OTBS #242
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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.
(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.
