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Author Topic: Amish Sweet Lebanon Bologna  (Read 2469 times)

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Offline nepas

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Amish Sweet Lebanon Bologna
« Reply #-1 on: February 24, 2012, 04:28:43 PM »
Well i was going to put smoke to the SL with my MAK but i cant hold the temp at 90* It either wants to be 72-113* Cant have that.

So i have the PID running @89 in the 6 rack with heavy smoke being delivered via AMZNPS and apple smoke.




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Offline nepas

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Re: Amish Sweet Lebanon Bologna
« on: February 26, 2012, 02:01:26 PM »
Got one of the chubs cut open. Had to look and taste.






New camera $ shots. Taste is on the $. Needs 3 days hang time still.




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Offline Pam Gould

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Re: Amish Sweet Lebanon Bologna
« Reply #1 on: February 26, 2012, 02:08:50 PM »
You are good and that looks delicious..Pam  .☆´¯`•.¸¸. ི♥ྀ.
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Offline ACW3

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Re: Amish Sweet Lebanon Bologna
« Reply #2 on: February 27, 2012, 04:22:00 PM »
Lookin' good, and probably tasting better.

Art
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Offline nepas

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Re: Amish Sweet Lebanon Bologna
« Reply #3 on: February 28, 2012, 01:33:46 PM »
When its a couple weeks to the SEGASO I will make some of the SL.

The SLB is done.

Its guuuuud


The test cut chub is mine. Rest going to NC this weekend.





Casings peel right off.
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Offline teesquare

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Re: Amish Sweet Lebanon Bologna
« Reply #4 on: February 28, 2012, 01:38:31 PM »
Beautiful Rick!

( and thanks for the tip on it's ultimate destination....I may ambush Art as he is coming from the mailbox ;D ;D ;D)
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Offline ACW3

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Re: Amish Sweet Lebanon Bologna
« Reply #5 on: February 28, 2012, 06:14:18 PM »
There'a a better chance it's headed to his son in the Charlotte area.

Art
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