Sweet Lebanon BATMAN

Discussion in 'Sausage' started by nepas, May 13, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Here we go again, I knew you couldn't go more than a day without making sausage.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Yep all three of them are at it again...[​IMG][​IMG]
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    nepas #1.....WOOO HOOO

    nepas #2......YIPEEE

    nepas #3.....OH YEAH MAYNARD
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Nice  !!!!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is crazy Nepas, I think there's more than 3 of you!
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    I think Nepas stepped back in time and did the Multiplicity thing - There could actually be dozens of them running around
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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  12. tyotrain

    tyotrain Master of the Pit

    Man O Man i was tempted to lick my screen that looks so good.. Nice job
     
  13. couger78

    couger78 Smoking Fanatic

    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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