Sweet Lebanon Bologna

[BGKYSmoker]

Doing some easy sweet lebnun. Not using F-RM-52 for culture.

5 lbs of lean GB

sweetboly1.JPG

• BGKYSmoker
• Jan 22, 2013

Here is the dry.

Lt brown sugar (didnt have dark)
dextrose
salt
black pepper
ginger
cure 1
mace
cinnamom
cloves
mustard (colemans dry)
fermento or Saco if you have it.
 

sweetboly.JPG

• BGKYSmoker
• Jan 22, 2013

Mixed the cure with 1/4 cup cold distilled water, dissolve and add to the meat.

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• BGKYSmoker
• Jan 22, 2013

I took all the dry (except brown sugar) and combined and put in a shaker.

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• BGKYSmoker
• Jan 22, 2013

All the mixing is done by hand


Here the brown sugar is added. Yeah i know the meat is cold and your getting old, you will have a better end product.

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• BGKYSmoker
• Jan 22, 2013

Brown sugar mixed in. Would have been darker with the dark sugar.

sweetboly6.JPG

• BGKYSmoker
• Jan 22, 2013

Now sprinkle in the remainder of the dry. You can add water if you need to.

sweetboly5.JPG

• BGKYSmoker
• Jan 22, 2013

Here is the mix after everything has been added. Note the color change.

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• BGKYSmoker
• Jan 22, 2013

Going to fridge this as i have other things to do. Stuff smoke tomorrow,

 

[roller]

Looking good...

 

[smoking b]

I will be watching this - I would like to make some Lebanon soon. Looks like it's coming along fine so far 

 

[mds51]

Another good looking start for Sausage. Why do you need Dextrose if you are using brown sugar? Also would you please provide exact measures for this great recipe. Thanks mds51

 

[sam3]

Great start.

I got some muslin bags recently, going to give this a try in the near future.

 

[BGKYSmoker]

Another good looking start for Sausage. Why do you need Dextrose if you are using brown sugar? Also would you please provide exact measures for this great recipe. Thanks mds51

This is a Len Poli sweet bologna recipe. He uses F-RM-52 starter culture to ferment the dextrose, i am out of starter.

Brown suger is one of the main ingredients in true PA Dutch sweet bologna.

 

[BGKYSmoker]

Great start.

I got some muslin bags recently, going to give this a try in the near future.

Sam

You will need to do a full smoke until you get the IT using the cloth bags, dont hot water them or the meat will be nasty.

 

[sam3]

Sam

You will need to do a full smoke until you get the IT using the cloth bags, dont hot water them or the meat will be nasty.

Will do. Thanks for that info.

 

[driedstick]

Looks good Nepas nice color

 

[BGKYSmoker]

Had a delay on the sweet, should be nice and tangy by now.

Got the casings soaking for tomorrow.

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• BGKYSmoker
• Jan 23, 2013

 

[BGKYSmoker]

Finally got to stuffing the SL. Did a raw taste and it taste pretty good.

Getting ready.

swlebnu.JPG

• BGKYSmoker
• Jan 24, 2013

Got 4, 1lb chubs and 1 that is 1 1/4.

swlebnun1.JPG

• BGKYSmoker
• Jan 24, 2013

Going to be a long day, wind just kicked up.

swlebnun2.JPG

• BGKYSmoker
• Jan 24, 2013

 

[BGKYSmoker]

Decided to cut one of the sweet bologna's. I was having some concern on one of the casings.

Guess they are good.

swleb3.JPG

• BGKYSmoker
• Jan 24, 2013

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• BGKYSmoker
• Jan 24, 2013

Taste is good but not like my normal with using f-rm-52.

swleb5.JPG

• BGKYSmoker
• Jan 24, 2013

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• BGKYSmoker
• Jan 24, 2013

 

[shannon127]

Awesome chubs!!  I do love Lebanon.

 

[shannon127]

Oh yeah, Coleman's Mustard is the best!!!!

 

[sam3]

That sure does look good!

 

[driedstick]

Thems lookin mighty fine sir.