Lebanon Bologna

[BGKYSmoker]

Got the other 5 lbs og ground chuck being made into Lebanon Bologna.

Most of my bulk mixes are in storage so im using this pre mix. Zachs Lebanon

6 T mix

1 t cure 1

3 T light corn syrup

zlb.JPG

• BGKYSmoker
• Sep 9, 2012

Let the mix sit for 30 mins.

zlb1.JPG

• BGKYSmoker
• Sep 9, 2012

Mixed and ready to bag.

zlb2.JPG

• BGKYSmoker
• Sep 9, 2012

Fridge for a minimum of 2 days.

zlb3.JPG

• BGKYSmoker
• Sep 9, 2012

 

[fpnmf]

Is this the stuff???

http://www.alliedkenco.com/seasoning-bologna-lebanon-zachs.aspx

 

[BGKYSmoker]

Is this the stuff???

http://www.alliedkenco.com/seasoning-bologna-lebanon-zachs.aspx

yup

 

[boykjo]

 

[BGKYSmoker]

Time to get with it.

Did a 3 min re mix this morning before stuffing.

zlb4.JPG

• BGKYSmoker
• Sep 12, 2012

Got a couple more to stuff yet.

zlb5.JPG

• BGKYSmoker
• Sep 12, 2012

Hanging in the 6 rack. PID Starting at 130 for 1.5 hours then thru the settings at 140 thru 175. Going with some apple smoke.

zlb6.JPG

• BGKYSmoker
• Sep 12, 2012

zlb7.JPG

• BGKYSmoker
• Sep 12, 2012

The saddle is being approached from a different angle....LOL
 

 

[roller]

Looking good !

 

[smokinhusker]

Looks good! Let us know how you like the Zach's, I'd like to make some but not sure of a good recipe or mix.

 

[jkc64]

nepas,

I'm not looking to beat a dead horse, just gather all the info I can to improve my sausage skills but here you fridge the meat 2 days is this just preference on a specific reason.

 

[BGKYSmoker]

Lets play a bologna game.....EH

Winner gets to pat their self on the back. (Try not to break yer arm)

This is called fill in the blank.

Oh no what happened to my bologna?

Answer___________________

A. To much water?

B. To much SPC (Binder)

C. To much mix

D. A&B

E. Rick dont know what he doing....LOL

Nasty and right into the dumpster it went.

Oh well sometimes ya gotta just gotta take one.

messup.JPG

• BGKYSmoker
• Sep 12, 2012

 

[fpnmf]

B

 

[java]

does it need to set longer after smoking?
having never made balogna i wouldnt have a clue!

 

[jkc64]

Based on my questions and your ?answer? I will go with A

 

[diggingdogfarm]

D

 

[BGKYSmoker]

Martin is right.

Answer is, D

 

[roller]

Oh well....

 

[jkc64]

soooo with the bologna the extra time is for the binder to set up and the water to evaporate vs. sausage where this is not necessary?

 

[BGKYSmoker]

soooo with the bologna the extra time is for the binder to set up and the water to evaporate vs. sausage where this is not necessary?

2 day rest is for the kosher salt in the mix to dissolve into the meat. Thus the remix and helps the sugars to mix better into the meat.

My own fault was adding to much water and binder.

 

[tennsmoker]

$.02

Nepas, from my own SHORT sausage making experience from using too much SPC b/4, it looks to me like when you add to much water & SPC to the ratio, then you have created a "doughy situation" if that's the correct term...which doesn't go very well with "meat & heat" mixed together. 

I "guess" I'm just "guessing".

al

 

[sam3]

Sorry to read this Rick, but good info to learn from. What's next?

 

[driedstick]

darn - was looking good