Doing some easy sweet lebnun. Not using F-RM-52 for culture.
5 lbs of lean GB
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly1.jpg)
Here is the dry.
Lt brown sugar (didnt have dark)
dextrose
salt
black pepper
ginger
cure 1
mace
cinnamom
cloves
mustard (colemans dry)
fermento or Saco if you have it.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly.jpg)
Mixed the cure with 1/4 cup cold distilled water, dissolve and add to the meat.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly2.jpg)
I took all the dry (except brown sugar) and combined and put in a shaker.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly3.jpg)
All the mixing is done by hand
Here the brown sugar is added. Yeah i know the meat is cold and you getting old, you will have a better end product.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly4.jpg)
Brown sugar mixed in. Would have been darker with the dark sugar.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly6.jpg)
Now sprinkle in the remainder of the dry. You can add water if you need to.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly5.jpg)
Here is the mix after everything has been added. Note the color change.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/sweetboly7.jpg)
Going to fridge this as i have other things to do. Stuff smoke tomorrow,