A lady my wife works with asked if i could make some sweet lebaon bologna. Said sure. She wants 5 lbs thats $9 a chub
Got my ingredients ready. Mix all this (except brown sugar) together.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb33.jpg)
Got my bactoferm 1/4 t mixed with 1/4 cup cold distilled water. This gets mixed in last.
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb34.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb35.jpg)
Mixed in all the dry 1st, then sugar then f-rm-52
![](http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/swleb37.jpg)
In fridge for 24 hours then stuffing into beef middles to ferment at 85* for 48 hours. Then a long cold smoke. Then a fridge hang for 3-4 days.