Author Topic: Sweet Lebanon Bologna (Read 2984 times)

nepas · « **Reply #14 on:** February 22, 2013, 11:47:14 AM »

That is one large easy bake oven Rick

Hmmmmm

Smoked easy bake cakepops?

nepas · « **Reply #15 on:** February 23, 2013, 02:24:36 PM »

Fermentation is done.

Now 5 hours of cold smoke with oak

Heat at 90* smoke flowing.

nepas · « **Reply #16 on:** February 23, 2013, 08:20:26 PM »

Got a large smudge of smoke, now a few days in the fridge.

Sam3 · « **Reply #17 on:** February 23, 2013, 08:44:23 PM »

Looking great Rick!

Keymaster · « **Reply #18 on:** February 23, 2013, 08:51:27 PM »

I think you have it under control Rick, Can't wait for the sliced picture

You never Cease to amaze me !

SiFumar · « **Reply #19 on:** February 23, 2013, 10:35:54 PM »

I think you have it under control Rick, Can't wait for the sliced picture You never Cease to amaze me !

X1 Looks amazing!

nepas · « **Reply #20 on:** February 26, 2013, 01:07:31 PM »

I think i need some smoked cheese n crackers.

mikecorn.1 · « **Reply #21 on:** February 26, 2013, 06:22:53 PM »

Looks good. Where's the ritz

Sent from my iPhone 5 using Tapatalk

TentHunteR · « **Reply #22 on:** February 26, 2013, 08:39:06 PM »

Nice Rick!

Tangy Lebanon Bologna on some wheat bread with Amish Swiss - YUM! One of my favorite sandwiches.

nepas · « **Reply #23 on:** February 26, 2013, 08:42:50 PM »

Thanks guys

i really gotta break down and buy that little fridge.