Venison Sweet Lebanon Bologna

[BGKYSmoker]

5 lbs of venison thawing for some sweet lebanon bologna. Going to get these in some beef middles.

 

[BGKYSmoker]

This is a Poli recipe.

Here is the mix. Will start from the left.

1 1/4 cup dark brown sugar

5.5 tsp non iodized sat

3.5 tsp dextrose

Combined 4 tsp ground mustard, 4 tsp black pepper

1 tsp cure 1

1/4 tsp F-RM-52 mixed with 1/4 cup distilled water

Combined 1 tsp ginger,1 tsp mace, 1/2 tsp cinnamon, 1/2 tsp ground cloves

I mixed all the dry with 1/2 cup distilled water. Mix well and pour into meat. Mix for 1 min then add the F-RM and mix for 2 mins

Meat is all mixed. Pack the meat into the container and try to not have any air pockets. This will fridge for 24 hours before stuffing into beef middles.

 

[smokinhusker]

Great start...I'm in!

 

[slownlow]

I got my seat for this.

 

[BGKYSmoker]

24 hour fridge rest is done Now i stuff the middles.

The white marks on the casings are just that, in the casings. I use a sausage tool to remove the air pockets.

No smoke is being applied to the SLV. Just the PID operating at 85*

48 hours to ferment then smoke at 90*

 

[slownlow]

Looking good.

 

[BGKYSmoker]

At 24 hours.

 

[boykjo]

Looking good Rick....................

Joe

 

[big casino]

they are looking good Rick,

I have always used natural casings, I think they give the sausage more of an old world look. I tried fibrous for SS, but I will definitely be going back to as much natural as I can

 

[tjohnson]

Looks Awesome Rick!

What's F-RM-52?

How long do you smoke at 90°?

Do you smoke to a certain internal temp?

THX!

Todd

 

[BGKYSmoker]

Looks Awesome Rick!

What's F-RM-52?

How long do you smoke at 90°?

Do you smoke to a certain internal temp?

THX!

Todd

Thanks Todd

F-RM is a fermenting agent that ferments dextrose and makes a more tang than fermento or eca.

90* smoke is going to be 20-24 hours.

The bologna will be just about cooked at these long temps.

 

[tjohnson]

Can I buy a small amount of F-RM?

Where?

TJ

 

[BGKYSmoker]

You can get online from the Sausage Maker, Butcher Packer, Allied and all about the same price.

F-RM and other fermenting cultures must be kept in the freezer. Some say 6 months but i vac seal mine after opening and have used them for a year.

http://www.sausagemaker.com/19008bactofermf-rm-52.aspx

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=26_105&products_id=333

 

[gersus]

I've never been to PA. That bologna sure looks good though!

 

[BGKYSmoker]

Fermenting is done. Now time for some smoke. Using the AMZNPS with peach pellets.

 

[BGKYSmoker]

Smoke is all done. Now for some hang time in the fridge for a few days. Next my BBB is going to come out.

 

[sam3]

  Beautiful color.

 

[africanmeat]

OK you start my Stomach juices working i will wait for the money shot.

 

[BGKYSmoker]

OK you start my Stomach juices working i will wait for the money shot.

Going to be a few days for that Mi Amigo

 

[couger78]

Great looking leb-baloney, Rick! (as always!)

-Kevin