MAK Smoked Sweet Lebanon Bologna

[nepas]

Got 5 lbs of 90/10 GB going to mix up for 5 lbs of Amish style sweet lebanon bologna.

Here is my mix.

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.

Mixed the dry with 1/4 cup distilled water.

I get asked why distilled water?

No chemicals

All the seasoning mixed into the meat and in the container foa 24 hour fridge rest.

Covered.

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.

 

[nepas]

What? What side sausage box on your MAK



This one.

 

[ACW3]

Rick,
I just finished the Lebanon bologna you gave me a while back. Good stuff! I opened that vac sealed package and the smell was straight out of PA! I hope you save some for the SEGASO.

Art

 

[MossyMO]

Sausage mix sounds great and I love the Bradley mod on your Mak!

 

[sparky]

Rick, I hope you save some for the SEGASO.

and those little meat sticks too. i love them.

 

[TentHunter]

I love Lebanon Bologna.

After smoking will this be going into your dry-cure fridge?

 

[CarterQ]

Looks great, love that prototype smoker box too!

 

[nepas]

Cliff

The bologna has to ferment for 48 hours in the dry box first.

After the 48 hours i will MAK side box it and hopefully hold 90* with some heavy smoke for 8-10 hours.

After the MAK smoke the bologna will have to fridge hang for 3-7 days to loose some moisture.

 

[nepas]

The 2 small 40 watt appliance bulbs were struggling to keep the 85* i need.

So i made another with a 125 watt heat lamp.

Right at 85* on the $$

I will be putting the SL in my MAK tomorrow. Hope i can hold 90* in the side box.

 

[nepas]

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.

 

[sparky]

it looks good. lots of smoke there. nice.....

 

[nepas]

4-5 days in the fridge should mellow the smoke from the SLB some.

 

[sparky]

i don't see any FT in that frig? i hope theres some in there in june. lol.....

 

[nepas]

Well my MAK couldnt hold the temp i needed but the ASL was pellet smoked.

Got one of the chubs cut open. Had to look and taste.

New camera $ shots

 

[sparky]

looks really good rick. now make some of the little meat sticks i like for june.

 

[Tatonka3A2]

Looks great!!

 

[ACW3]

Rick,
You're making me hungry!

Art

 

[TentHunter]

Rick, you've really got me thinking that maybe I should look at converting that fridge I picked up into a dry-cure setup. Very inspiring.

 

[Deb]

Nice Rick!