Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: nepas on February 20, 2012, 02:49:36 PM

Title: MAK Smoked Sweet Lebanon Bologna
Post by: nepas on February 20, 2012, 02:49:36 PM
Got 5 lbs of 90/10 GB going to mix up for 5 lbs of Amish style sweet lebanon bologna.

Here is my mix.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01493.jpg)

Mixed 1/4 tsp of the f-rm-52 with 1/4 cup distilled water and set aside.

1 1/4 cup dark brown sugar. Small bowl is the rest of the dry.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01494.jpg)

Mixed the dry with 1/4 cup distilled water.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01496.jpg)

I get asked why distilled water?

No chemicals

All the seasoning mixed into the meat and in the container foa 24 hour fridge rest.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01497.jpg)


Covered.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01498.jpg)

After stuffing i will ferment in my dry cure cabinet at 85* for 48 hours.


Will be smoking this on my MAK side box with the fitted out Bradley sausage side box that fits over the side MAK cold smoke. Looking for 85-90* in the side box.
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: teesquare on February 20, 2012, 08:17:57 PM
I noticed that some of your sausages will be kept at 75F or 80F for a period of time...Is this for the fermentation? How critical is the temp. and humidity during this period? Cna you help us understand this part of the process?

Thanks,
T
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: nepas on February 22, 2012, 11:52:00 AM
Quote from: teesquare on February 20, 2012, 08:17:57 PM
I noticed that some of your sausages will be kept at 75F or 80F for a period of time...Is this for the fermentation? How critical is the temp. and humidity during this period? Cna you help us understand this part of the process?

Thanks,
T

T

I will do a write up on what i know about this.


Here is the SL. Has to ferment b4 i go with some smoke.

I have the SL all mixed and ready for the fermentation process.

Here is my heat controller and lights. Controller set to 85*, fridge is not on.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01543.jpg)


Going with clear casings as i wanna see whats happening with the SL.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01540.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01541.jpg)


Stuffing
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01544.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01545.jpg)


Hanging with my heat at close to 85*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01546.jpg)

Heat source, i think i need a larger wattage than 2, 40w
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01547.jpg)
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: africanmeat on February 22, 2012, 11:58:52 AM
Rick it looks interesting i will have to give it a go
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: teesquare on February 22, 2012, 01:50:27 PM
Rick....for a low temp heat source - have you thought of using a floor heating element? It could be sealed into a "unit" such as a cement board sandwich - then coated with a food grade epoxy. Made to fit the bottom of your fridge, and even separate panels up the walls if you want....It would be completely safe from juices dripping on it....
Just a thought....
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: nepas on February 22, 2012, 03:00:49 PM
Quote from: teesquare on February 22, 2012, 01:50:27 PM
Rick....for a low temp heat source - have you thought of using a floor heating element? It could be sealed into a "unit" such as a cement board sandwich - then coated with a food grade epoxy. Made to fit the bottom of your fridge, and even separate panels up the walls if you want....It would be completely safe from juices dripping on it....
Just a thought....

Didnt think of that, Its a good idea.
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: ACW3 on February 22, 2012, 10:54:05 PM
T,
Be careful around Rick.  He is easily encouraged.  We don't have a "Mikey" to try everything, we have Rick.

Art
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: teesquare on February 22, 2012, 11:06:28 PM
Rick: Well - I only get one good idea about every 3-4 months...today we got lucky!


So Art....I think I will send him a possum - and see what he can do with it...HAHAHAHA
Title: Re: MAK Smoked Sweet Lebanon Bologna
Post by: nepas on February 23, 2012, 08:16:32 AM
Quote from: teesquare on February 22, 2012, 11:06:28 PM
Rick: Well - I only get one good idea about every 3-4 months...today we got lucky!


So Art....I think I will send him a possum - and see what he can do with it...HAHAHAHA

HAHA


I ate all sorts of stuff.

Groundhog, coon, possum and many rattlers.

Tomorrow the SL gets some low heavy smoke.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01553.jpg)