Sweet Lebanon BATMAN

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Got another round getting ready to go.

Got my mix ready.

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All the dry is going to be mixed together and added to 3/4 cup water. The F-RM-52 will be mixed seperate with 4 Tbs water and set aside.

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1/4 tsp of F-RM-52 ready to mix with water.

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The main body of dry (dark) and the FRM small cup

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Mix the main with 5 lbs of meat for 3 mins. Then add the FRM to the meat and mix for 2 mins.

Cover and fridge for 24-28 hours.

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nepas #1.....WOOO HOOO

nepas #2......YIPEEE

nepas #3.....OH YEAH MAYNARD
 
Have major rain up here today so no water stuffing outside,,,,Bummer

Have to go with my LEM.

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I wanted to do smaller chubs and am able to get 2 from 1, 3x24" fiberous casing.

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Even a baby chub...HA

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The SLB chubs are going to get a 50 hang time at 80* no smoke. This time will get the FRM to ferment and give the Tang you have in the PA Dutch LB and SLB bologna. After the hang i will PID the smoker to 90* with 7-8 hours of smoke.

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PID

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Hey nepas #2

#2   Yeah

Tell nepas #3 to wake up

nepas #3 said to nepas #1....SHUP
 
The long hang time is over. Now for some long cold smoke time.

I was going to use some pellets but this is all i have left of 340lbs

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So i will chip the pan with hickory. Its going to be a long 10 hours with re filling the pan.

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I think Nepas stepped back in time and did the Multiplicity thing - There could actually be dozens of them running around
 
The smoke on the SLB is done and they passed the squeeze test.

Now hanging in the fridge for 2-3 days to darken and loose some moisture.

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SLB should be another hang day but i cant wait.

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Smells really good.

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Casing peels perfectly.

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Thats the color i'm looking for.

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On the inside to.

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Taste...100% better than store bought. I will make the SLB again.

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Very nice Leb bologna, Nepas!

I think the smaller chub size is ideal.

After having just spent $8-9/pound for the stuff here locally—I do look forward to attempting what you've done here.

Kevin
 
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