Who orded the sausage... i gotcha sausage right here

http://www.recipecottage.com/preserving-meats/lebanon-bologna.html


http://www.recipecottage.com/preserving-meats/

  Purdy soon your local Giant Eagle, Shop & Save & so forth should have it in stock in the meat dept.
I could give you a phone # for spices/ kits/ pre mixed packs & caseings/ if you want more info lett me~no/oK?/
  I'll make all sausage after new years.

I plan on getting my electric smoker out soon.
Just bought a larger meat slicer to make jerky.
I also have a bazooka for making slim jims or jerky with ground meat.
The smoker was a Brinckman lp
I replased the hose when it was recalled and could not get it to light.
Gave up and turned the gas off and put the lid on.
Pushed the ignite button one more time and BOOM.

Lid landed 30 feet away, I lost my eyebrows and could not hear right for a week.

That is why I bought the electric heat ring to put in it.
Need to check watts or amps then make a short cord with a dimmer switch to control heet.
I have a meat probe with alarm to use if the temp gets too hot.

Old Bay is a great dry rub for jerky or can be used with salt water for brine.

Homemade Beef Jerky Recipe courtesy Emeril Lagasse, 2001 Show:  Emeril Live Episode:  Native American
5 pounds very lean beef or venison, trimmed of all fat
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablepoons Emeril's Original Essence, recipe followsCut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets.
In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.
Preheat the oven to 200 degrees F.
Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly.
Remove from the oven and allow to cool.
Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Molasses Black Pepper Cure Recipe courtesy Alton Brown
 Show:  Good Eats Episode:  Scrap Iron Chef

1 cup salt
3/4 cup sugar
2 ounces molasses
2 tablespoons coarse ground black pepper
1 pound pork belly
In a small bowl, combine salt and sugar.
Spread molasses evenly over pork belly, then coat with the pepper.
Spread the salt and sugar mixture generously over the entire slab.
Place into a re-sealable plastic bag and refrigerate for 3 days.
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.
Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

go here......
 
 
http://www.lemproducts.com/

I couldnt find lebanon on eaither of those sites

Cool