Help with Lebanon Bolo

[benmar]

I made a 10# batch of sweet Lebanon Bolo, using the post about 50# , cutting it down to proportions. It cooked a few degrees over what I aimed it to go, tried it today after setting overnight in fridge, am not crazy about it. For one thing it is mushy, does anyone know what I could have done to make it mushy? I ground it twice, not for sure how I screwed it up. Any ideas would be appreciated. Thanks, Ben

 

[diggingdogfarm]

Did you use encapsulated citric acid?
Did you add the eca after grinding, but immediately before stuffing and cooking?
How long after stuffing did you cook it?


~Martin

 

[benmar]

yes I used the citric acid, yes added after grinding and immediately before stuffing and cooking, and cooked it immediately after stuffing.

 

[benmar]

No ideas from anyone?  

 

[diggingdogfarm]

It would help if you could detail your process more, including exactly what ingredients you used.
Sounds like you didn't get a good bind for some reason.

Where did you get the encapsulated citric acid?

~Martin

 

[benmar]

This is the recipe I used:

4# pork

6# lean beef

.21 kg leggs snack stick #116

.04 kg Butcher & Packer encapsulated citric acid

.09kg Lem soy protein

2 TBS liquid smoke

4 TBS brown sugar

Ground meat, mixed all but citric acid, reground meat and then added citric acid and stuffed, as soon as stuffed, hung in smoker with fan on, 80* temp for thirty minutes, and then raised heat to 125 for one hour and started smoke, and hour at 125 raised heat to 160 for 12 hours with continuous smoke. Wanted IT at 155, but slipped up to 165 when pulled and given a cold water bath. After 8 hours in frig, cut a slice and it is a mushy texture. Don't know if it will change as it sets in frig, or not. Just don't know what to expect. Thanks for any help you can give me. Ben

 

[DanMcG]

your method sounds spot on. (I'm guessing you mixed the ECA in the meat before stuffing) so I really can't say why it would be mushy unless your thermos are off and it was under cooked, I'm clueless

EDIT: I was just looking at B&P site and they recommend 1.5 oz (42g) to 25 pounds of meat, I'm a little rusty but I think 17g would be the max you want. to much ECA will cause the proteins to break down and make the meat mushy

 

[benmar]

If it doesn't get better after sitting in frig for a few days, I may try poaching a little and see if that helps?  Can't hurt it,

Thanks Ben

 

[benmar]

I finally see what my problem is, I used 40g of citric acid.  Well, I have 10# of dog food, guess I am one that has to learn the hard way. Won't make that mistake again. Thanks Ben

 

[diggingdogfarm]

Bummer!
Yeah, that would definitely screw-up the bind! :frown:


~Martin

 

[smokinhusker]

Well that stinks but lesson learned...good luck next time.

 

[benmar]

Thanks guys, appreciate the info. Ben

 

[weisswurst]

Thanks.... I learned something also. Weisswurst