I ADE 25 LBS OF THIS LEBANON BOLOGNA, AND MAN ARE ALL THE PEOPLE THAT TRIED IT RAVING ABOUT IT. I AM PLANNING ON MAKING ANOTHER 25 TO 50 LBS OF IT IN ABOUT 2 WEEKS. I WILL TAKE MORE PICTURES.
HERE IS THE RECIPE.
Again here is the modified recipe
Home Made Lebanon Bologna
Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna.
Here goes
25 lbs of chuck or beef neck (whatevers cheapest)
1 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
1 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
1 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
3 to 4 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
5 to 6 Tbs of Brown sugar
Cut and grind beef and pork mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind if one, and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150 degs internal) Smoke for a minimum of 12 to16 hours. The longer the smoke the better.
Let sit in fridge overnight, eat and enjoy.
Dennis
HERE IS THE RECIPE.
Again here is the modified recipe
Home Made Lebanon Bologna
Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna.
Here goes
25 lbs of chuck or beef neck (whatevers cheapest)
1 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
1 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
1 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
3 to 4 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
5 to 6 Tbs of Brown sugar
Cut and grind beef and pork mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind if one, and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150 degs internal) Smoke for a minimum of 12 to16 hours. The longer the smoke the better.
Let sit in fridge overnight, eat and enjoy.
Dennis