My first time at making Lebanon Bologna

[smokin peachey]

can you please show us a sliced picture? And is your smoker temp of 74-80 degrees Celsius or Fahrenheit ?

 

[DanMcG]

On the net, used it for about 40 lbs of meat so far. Something wrong with it?

I just like to find new sources for recipes, not that I need anymore, but sometimes you find some real gems.
As far as your recipe goes I personally would use Cure #2 if it's not being cooked, but the low ph will go a long way to keep it safe for the long tirm.

 

[RRR]

can you please show us a sliced picture? And is your smoker temp of 74-80 degrees Celsius or Fahrenheit ?

I set my temperature for F.

 

[RRR]

I use a HI98128 pHep5 meter to determining the PH.

 

[DanMcG]

I use a HI98128 pHep5 meter to determining the PH.

Sounds like you got it under control RRR.

 

[RRR]

Sounds like you got it under control RRR.

To be truthful I like making sausage and bologna better than smoking meat...

 

[pushok2018]

RRR, your sliced sausage looks beautiful! I have a few questions for you: looks like your recipe is not intended for dry curing, nor your sausage was cooked. It was just cold smoked. It does not require a fermentation step in the process. Consequently, no starter cultures (bacteria) were used. Your Ph has dropped to 4.2-4.4 after 8 days of smoking. Wasn't it little too low? I am wondering if Ph dropped that low because of good amount of sugar plus some dextrose in this recipe? How was the taste? Thank you.

 

[gary s]

Looks Great

Gary

 

[RRR]

RRR, your sliced sausage looks beautiful! I have a few questions for you: looks like your recipe is not intended for dry curing, nor your sausage was cooked. It was just cold smoked. It does not require a fermentation step in the process. Consequently, no starter cultures (bacteria) were used. Your Ph has dropped to 4.2-4.4 after 8 days of smoking. Wasn't it little too low? I am wondering if Ph dropped that low because of good amount of sugar plus some dextrose in this recipe? How was the taste? Thank you.

 

[RRR]

First off thank you so far I have made 10 tubes. My first try was with large plates that the store had (before I purchased my meat grinder) and was debating on the issue of no cultures so I hot smoked it... NOT GOOD! Like hamburger in a tube. Then I followed the directions on the second set of tubes it came out good it was not to spicy. The PH was 4.0. And after the next try’s I increased the dextrose a bit and the PH rose to the 4.4 and that’s what I have been doing ever since. The people here in the Philippines have never tasted Lebanon Bologna they love it! Bayambang is having a Fiest in April. In 2014 they broke the Guinness world record for longest BBQ 8.016 kilometers. I am getting into the Fiesta this year making Lebanon Bologna on a Ritz cracker with a chunk of cheese, will be handing them out to passers by.

 

[RRR]

Did I miss the sliced pic ?