Sweet Lebanon Bologna

[nepas]

A lady my wife works with asked if i could make some sweet lebaon bologna. Said sure. She wants 5 lbs thats $9 a chub

Got my ingredients ready. Mix all this (except brown sugar) together.



Got my bactoferm 1/4 t mixed with 1/4 cup cold distilled water. This gets mixed in last.





Mixed in all the dry 1st, then sugar then f-rm-52


In fridge for 24 hours then stuffing into beef middles to ferment at 85* for 48 hours. Then a long cold smoke. Then a fridge hang for 3-4 days.

[SiFumar]

How much does a chub weigh?

[nepas]

How much does a chub weigh?

1 lb

[Keymaster]

Looks great, Did you get that sams club fridge? if so, will you see if a five gallon bucket fits in it

[nepas]

Looks great, Did you get that sams club fridge? if so, will you see if a five gallon bucket fits in it

They have been out of stock, however the display fridge looks like a 5 g bucket will fit when you remove the crisper box.

[Keymaster]

Looks great, Did you get that sams club fridge? if so, will you see if a five gallon bucket fits in it

They have been out of stock, however the display fridge looks like a 5 g bucket will fit when you remove the crisper box.

Thanks for the reply Rick

[TentHunteR]

Rick, do you ever make the regular Lebanon Bologna or just the sweet?

[nepas]

Anytime Aaron

Cliff

Yeah i make the regular at times too.

[sparky]

love your sausage cooks

me too.   

[nepas]

I still have all my dry cure controls. Got the heat control ready and the lights.



Heat control. Gots to have 85* for 48 hours.



Now the stuffing part. Using beef middles that have been soaking all day.


The white is natural in the casing. Nothing i can do bout it.



5 chubs just bout 15oz and a baby chub.



Hanging in the 85*

[TentHunteR]

Staying tuned...

[SiFumar]

Those beef look fairly thick.  Can't wait to see the finale!

[Sam3]

ohboyohboyohboyohboy!!!

[nepas]

At 12 hours fermenting time.

[muebe]

That is one large easy bake oven Rick