Sweet Lebnun Bologna

[BGKYSmoker]

Seeing my old post come up I decided to make a 3lb chub.

Getting the meat ground up.

My mix will have ECA in it so will mix tomorrow, stuff and smoke.

First grind med plate.

Second fine plate. No cover back in fridge until tomorrow.

Got my mix ready for the morning.

 

[BGKYSmoker]

Couple in the snoopy smoker.

1.5 lbs each. 3.5" casing.

 

[Brokenhandle]

Is this different from the Amish sweet bologna?

Ryan

 

[BGKYSmoker]

Same thing.

However I have had a major setback.

I'm still making it but I will show what happens when you have bad ECA. My ECA I have had for over 5 years, it was not clumpy but the coating may have eroded and started to work too fast.

I will show when the bologna is done.

 

[BGKYSmoker]

When I was getting my dry mix together I did find that my ECA was more granulated than dinky encapsulated. My wife said well what are you going to do? I'm mixing anyways, I know it wont be any good.

So at my expense of 3 lbs here is what ECA/CA does to your meat when it works too fast.

My wife said can you save it?
Yes I can save room for it in the trash can.

This is when the CA works too fast and makes the meat mealy and gooey.

So as long as I been making sausage I knew it was going to be trash material.
So check your ECA before you mix.

 

[luvcatchingbass]

That sticks that it happened but thank you for sharing and educating those of us that have little to no experience and limited knowledge

 

[Brokenhandle]

Good thing to know!

Ryan

 

[Nodak21]

So is it just crumbly or is it unsafe when ECA is bad? Thanks again for teaching us

 

[BGKYSmoker]

When the eco is bad it just makes a nasty product, if I would not eat it I would not give it to anyone. The slice I tried was just not good. The CA just pulverized the fat.

You can get away with clumpy dry mix but cant use eco when its not right