Author Topic: Lebanon Bologna (Read 980 times)

nepas · « **Reply #-1 on:** September 10, 2012, 09:21:43 AM »

Making the other 5 lbs into Amish style sweet Lebanon bologna.

No need for any fermentation here.

6 T mix
1 t cure 1
3 T light corn syrup

Using the KA with dough hook. Still trying to figure out the storage space for some my sausage tools.

Bagged and min of 2 day rest in the fridge.

sparky · « **on:** September 10, 2012, 11:38:35 AM »

why do you rest it?

'Cause it's tired....

nepas · « **Reply #1 on:** September 10, 2012, 06:29:37 PM »

why do you rest it?

'Cause it's tired....

nepas · « **Reply #2 on:** September 12, 2012, 10:23:22 AM »

Time to get with it.

Did a 3 min re mix this morning before stuffing.

Got a couple more to stuff yet.

Hanging in the 6 rack. PID Starting at 130 for 1.5 hours then thru the settings at 140 thru 175.

The saddle is still worn out

I just gotta approach it at a different side now