Search Results for 'amish sweet bologna'

[Gary Blackford]

[quotePretty simple just use either of the Marianski recipes. Its not the type of sausage that requires the use of Umai bags or a curing/drying chamber for moisture reduction and flavor development.
If you like the Poli recipe just reduce the sugar to 3% and use T-SPX as the culture.][/quote]
Excellent information. I think I’m trying to make something out of nothing with the Umai bags. I believe I’ll go with beef middles. I was just trying to avoid the long smoking periods, but Liquid Smoke seems to solve that issue. Thanks for all your help.
[quote][This is when i made traditional Amish Lebanon bologna. stuffed into beef middles, Fermented, cold smoked. You will not get this with the UMAi bags. Not saying you cant do it but the end product will not look the same. And again you should not use the UMAi bags in a warm smoker, your going to have to use LS or powder for the smoke taste. The Poli recipe uses Bactoferm F-RM-52 which is different than T-SPX.
/quote]
Great looking stuff. This is the route I’m going I think. I read about the F-RM-52 and know that it’s not what I want for traditional Lebanon. It’s for making sweet Lebanon. Thanks for the great pictures.

[Rick]

quote GeeBee” post=8796:

Hello,
I’m absolutely new to this stuff. As a matter of fact, I haven’t even purchased any of the products yet, because I’m not sure how to proceed. I want to make Lebanon Bologna like the recipe on page 188 of “The Art of Fermented Sausages”. This recipe uses a starter culture, fermenting and smoking. I understand everything except how to adapt this to the Umai Salumi bags. I need very specific instructions, as I don’t want to accidentally poison anyone :blush: . Can anyone provide guidance? Thanks.

I may be able to help some.

As you know the UMAi bag charcuterie/salami bags are quit different than natural or fibrous or protein lined casings used in Lebanon bologna.
I would not see why you cant use the UMAi bags in place of those casings. The only thing i would see different is the meat shrinking away from the UMAi bag which would give you bologna a slight wrinkle look. You will need to use a Bactoferm agent for the fermenting. The book your referencing is the Rytek book or Maranski. Keep in mind that the UMAi bags should not be used in a smoker so you would need to add either liquid smoke or smoke powder.

I lived 18 years in Lancaster County Amish country and have made both Lebanon and Sweet Lebanon Bologna in my smokehouse.

Hope this helps some.

[Rick]

quote Bittle” post=8589:

Looks great! Would you be willing to provide a recipe and a quick how-to narrative? I’d love to make this.

This recipe is a non UMAi product. I use smoked edible collagen casings and cure #1
The mix i use is AC LEGGS #116 Stick mix.

Measuring is as follows for the dry.
5 lbs 80/20 or 85/15 ground beef or game (you will need to add some fat for game meat) Use good quality ground beef you can see in the package, NOT the cheap walmart 5lb chub of meat.
8-9 Tbs of the #116 (taste raw here if you can. if needed add 1more Tbs) Easier to add than to take out.
1 level tsp cure #1
2 Tbs table grind black pepper
1/2 cup honey.
NOTE: Feel free to add other ingredients like jalapeno powder, red pepper flakes and so on but remember the heat will decrease the sweetness so you may have to adjust the honey. I dont mind tasting raw meat but others dont. This is the way i can add more if needed. Making a small patty and frying it will disrupt the flavore content.

Combine the dry together and mix very well in a zip lock bag. After the dry has mixed i put it in a shaker jar.
Shake the mix into the meat, mix by hand or use a Kitchen Aid stand mixer with the dough hook. Re pete with the dry while mixing until all the dry has been incorporated into the meat. Lastly add the honey and mix well. The meat mix will be sticky.

I put the mix in a gallon zip lock bag and fridge overnight. My stuffer is a LEM 5lb horizontal and i use 19mm smoked collagen casings. Normally i hang these on dowels in my smoker but this time i put them on racks.

Below is how i have done my time and temps for 33 years which has worked well for me.

Here is the temp and time scale i use for most of my sausage making. I use this for chubs and sticks. Please note that
YOUR RESULTS MAY VARY.

Outside weather conditions can also have a big part of how long it takes the meat to target IT.

TRY NOT TO EXCEED SMOKER TEMPS OF 170

I do not use a meat probe while smoking, the probe can cause fat cavitation and give false readings. Use a Thermapen to check IT of meat. I know that opening the door is going to increase your time, just the nature of the game.

Sweet slim jims and sweet lebanon bologna are very popular in Amish areas of Lancaster County, PA where we lived for many years.

Hang your stuffed casings at room temp for 2 hours to dry and set. Have your smoker pre heated at 130* I use a Masterbuilt electric. Keep your top vent open. Closing the vent off will increase moisture inside your smoker and give you an unpleasant discoloration on your product. Remember this is semi dry sausage, not dripping prime rib.

1. Hang in smoker at 130* for 2 hours (no smoke)
2. 140* for 1.5-2 hrs smoke (Use of a water pan is your call)
3. 150* for 2.5 hrs (smoke opt)
4. 160 for 2.5-3 hrs (smoke opt) check meat IT here from the top of the chubs. You may have a stall in this time period.
5. Increase smoke temp to 170* (opt smoke) For 3-4 hrs. Check IT again, You should be close to your target IT of 152.
6. Important DO NOT GO HIGHER than 170* ON YOUR SMOKER OR YOU WILL RISK A FAT-OUT. CHECK IT OFTEN
7. If you dont have time to do a complete smoke you can use hot water to finish to your IT. DO NOT EXCEED A WATER TEMP OF 165 AND MOVE THE CHUBS/STICKS AROUND IN THE WATER. Cold water bath after your IT is up to you.

Hope this helps you some.

[Rick]

Some pics of my homemade Bologna and SS. I like using the old style Amish cloth bags.

These use cure #1

Summer Sausage

Vac sealed and freezer paper wrapped for Sept.

Ole Amish style sweet bologna, Lancaster County PA Style.

In the smoker with apple smoke.Getting happy apple smoke.

[Rick]

quote RRP” post=5960:

Thank you for clearing that up! Seems like every time I saw your avatar the picture would flash through my mind of your smoke house looking like an old outdoor privy and I would laugh at the thought of your expensive 40 foot RV tooling down the road with this out house on trailer wheels complete with a furnace needing a smoke stack right behind it! No offense meant, just my weird sense of humor and vivid imagination at work! Ron

:laugh: :laugh: :laugh:

None taken.
I would look like the beverly hillbillies.

When i was building the smokehouse i thought about a half moon but tossed the idea for the outhouse look.

Here is our motorhome.

[Ron Pratt]

Thank you for clearing that up! Seems like every time I saw your avatar the picture would flash through my mind of your smoke house looking like an old outdoor privy and I would laugh at the thought of your expensive 40 foot RV tooling down the road with this out house on trailer wheels complete with a furnace needing a smoke stack right behind it! No offense meant, just my weird sense of humor and vivid imagination at work! Ron

[Rick]

Thanks Ron

The smoker i use is a Bradley 4 rack smoker. Its just for sausage making now. The 4 rack fits right into a cargo bay under the RV. It weighs about 20lbs. I dont use the Bradley round wood for smoking as i can get better smoke using my A-MAZE-N Smoker with pellets.

My walk in smokehouse (profile pic) is still up at our home in NE PA. I had to sell all my larger smokers and pits because of the limited space. I did however keep my processing tools, stuffer, grinder, dehydrator, dry cure equipment and items needed for this.

[Ron Pratt]

Rick, as always your pictures and posts amaze me. I do have a question out of curiosity though…is that smoke house of yours actually a trailer that you pull with your RV or is it lightweight enough that you place it on a trailer or in a trailer when you do move? Also do you ever have a problem with complaints during your smoking process? Ron

[Rick]

This bologna was not used with UMAi bags as it was hot smoked.

I lived in Lancaster County, PA (Amish country) This type of bologna is very popular there.

1 level tsp cure one going to be mixed with 1/4 cup distilled water.

Mixed. Let the bologna rest in the fridge 12-24 hours before stuffing. You will thank me later.

You can use any bologna mix for this. You will need to add 5 T sugar and 1/4 cup dark molasses.

Chubs ready for the smoker. Made 1 long one so i didnt have no meat waste. Hung at room temp for 1.5 hours before hanging in smoker.

My 3 & 4″ casings are hiding so i use the 2 1/4

Smoke time.

Rolling hickory pellet smoke with my 6″ grenade. PID at 150

9.5 Hours later.

These sweet chubs are done, bloomed and going in fridge for a couple days before i slice one and vac seal.

2 days later.

Gotta get the casings off and ready for vac sealing.

Casings peeled right off clean.

Slice and taste…..Yum

Seltzers got nothing on me 😀 😀

Vac sealed and ready for traveling.