Lebanon Bologna Mix
brian r last edited by
Having trouble with all the juices cooking out when baking my Excalibur Lebanon Bologna mix. Tried twice. HELP.
@brian-r Can you give me your entire process? I am going to guess the issue is either in mixing or smoking schedule but the more detail you can give me the better the chance I will be able to figure out what is going on and see if we can’t get it solved for you! If you don’t want to post it here feel free to use our chat service and send it to me.
brian r last edited by Jonathon
@jonathon I was making a 5lb. batch using all beef . I used 7 oz Lebanon Bologna Mix, .3 Sure
Cure , .6 oz Capsulated Citric Acid, 12 oz Water . I don’t grind the ground beef after adding the seasonings. I mixed the meat by hand thoroughly, the meat got tacky. I stuffed the all the meat in one 4 inch casing The first time I tried making this recipe I poked a few holes in the casing . I baked the bologna in the oven at 125 degrees for 2 hours, 2 hours at 140 degrees, 2 hours at 200 degrees. The first batch the juices cooked out of the pinholes starting halfway through baking the bologna ,all the juices cooked out , I still finished baking it . After cooling the bologna was dry crummy.
The second time I did the same recipe, but I DID NOT put any pin holes in the CASING. I baked the bologna at the same temperature. The only difference this time is , At 5 hours of baking everything looked good . At this time I wanted to check the temperature with a probe. THAT WAS A BIG MISTAKE. When I inserted the probe all the juices sprayed out. The temperature was 149 degrees. I finished baking the bologna and let it cool. IT IS DRY .
I feel I followed the instructions on the Excalibur Lebanon Bologna Seasoning Bag ,except it does not say anything about how much water. I CALLED WALTON, they said that you should add 3 OZ . PER POUND. I ONLY ADDED 2 OZ . PER POUND BOTH BATCHES. Why wouldn’t the seasoning mix tell me the amount of water ?
ANOTHER QUESTION IS , WOULD USING EXCALIBUR COLD PHOSPHATE WORK ? I would hate putting any more money
in it if not sure what I’m doing wrong.
THANKS FOR WRITING BACK
@brian-r Thank you for all the information, that helps a lot! Your weight in seasoning, cure and citric acid are all correct so that is not the issue.
The first thing to check is that when you are using Encapsulated Citric Acid that you are not then holding your product overnight, it acts as a cure accelerator and the product needs to go directly to the smokehouse. When using Citric Acid the dry crumbly edges can absolutely happen if you hold the product overnight after stuffing and before going to the smoker. You didn’t list that though so I am assuming you went directly to the smoker.
The next thing that stood out is hand mixing, it is hard to get the proper amount of protein extraction by hand, it can be done it is just hard. Check out this video https://www.youtube.com/watch?v=wStH-RtQUY8 and go to the 1:20 mark for what good protein extraction will look like in a product. It also goes over “fatting out” that might have been an issue so watching the entire video could be beneficial.
If you think your product had that amount of protein extraction then we want to look at some additives.
You might want to add a binder like Sure Gel or Carrot Fiber, they are not a required ingredient but if you are having issues with a dry product it can help as Carrot Fiber will hold up to 26 times its weight in water and it will keep it bound up in the meat. Cold Phosphate would be another option for sure as it increases water holding capacity of the meat.
The third thing that MIGHT be an issue is finishing it up at 200°F. We would recommend a lower cooking cycle but you have correctly stepped the temperature up in stages so I don’t see this as a likely culprit. Also this wouldn’t really give you a dry crumbly edge, just a less moist product.
They do not put a recommendation for how much water to use as a lot of people use different amounts, for example we generally ad 2 qts to a 25 lb batch but a lot of people only use 1 qt. We do it partly because it makes it easier to mix and stuff but it does add time to the cook cycle. Other people find that too soupy of a mix and want a shorter cook cycle.
I hope this helped! If anyone else sees anything that stood out to them let us know!
brian r last edited by
@jonathon THANKS for the information, first
thing I did not hold the bologna over night.
With your information and the video, I think
the problem is hand mixing. I never had
problem with my home recipes.
I HAVE NEVER USED CITRIC ACID.
I WILL WRITE BACK AFTER I TRY THE
NEXT BATCH, IT MAY BE A MONTH OR
TWO . I WILL PROBABLY TRYING THE
CARROT FIBER . AND MIXING BETTER
THANKS FOR YOUR HELP!
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!