Sweet Lebanon Bologna

[BGKYSmoker]

Got a large smudge of smoke, now a few days in the fridge.
 

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• BGKYSmoker
• Feb 23, 2013

 

[humdinger]

Coming along nicely..

 

[black]

z

 

[BGKYSmoker]

I don't know .... few days in the fridge.... How can you do that?

If they're in my fridge it'll be a few hours.

Has to loose some moisture.

 

[black]

z

 

[woodcutter]

Nice thread and beautiful bologna!

Question:I made Poli's summer sausage a while back and it turned out with a weak tang flavor. I used Bactoferm F-LC (1/2 pack for 100 lbs.) Would fermenting in the smoker with light heat have helped the tang? I stuffed and refrigerated for 48 hours before smoking.

 

[BGKYSmoker]

I wont bore y'all with allot of  

So here are the $$ shots

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

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• BGKYSmoker
• Feb 26, 2013

lpswl10.JPG

• BGKYSmoker
• Feb 26, 2013

 

[humdinger]

Man that looks awesome! How'd it taste?

 

[BGKYSmoker]

Man that looks awesome! How'd it taste?

My Amish wife said it taste really good.

 

[junkcollector]

oh my gosh, wanna sell me a chunk???? that looks beautiful!!!!!

 

[smokinhusker]

That is some of the most beautiful SLB I've seen in ages!!! You out did yourself once again.

 

[couger78]

Nicely done, Rick! 

Kevin

 

[black]

z

 

[jp61]

Nice!