I didn’t emulsify so it has a texture between summer sausage and salami.

I really don’t know what real Lebanon bologna tastes like but have a friend from New Jersey that is familiar with the real deal. He tasted it and said if I would have added the citric acid it would have been really close to the real deal.
All I know is the wife can’t taste the deer and thinks it tastes really good. That’s saying a lot because she doesn’t like store bought bologna and can’t stand deer but likes this so winner winner!

Made some Lebanon bologna with the Excalibur seasoning. Didn’t want to go straight to smoker so didn’t add the encapsulated acid.

This stuff is great!

5 part beef
2 part deer
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning

Not sure where you are located but make sure you have it big and fly proof. I have a portable shed next to my cooler shed I was planning on using for a cutting room but even though it’s well insulated I get flies swarming inside it in the fall. Still not quite sure where they get in at. Just something to think about if you live on or near a cattle farm

This morton TQ deal has been debated for years. Just realize that if it were a problem when doing Canadian Bacon, they wouldn’t be posting a recipe on their website on how to use it for that application.

To each their own. I didn’t mention that to get an argument started. It’s been awhile since I’ve posted much on this and other forums. Probably be awhile before I do again. This is why. Too many people want to argue.

processhead yes

Look at Morton website and you will see they even have the recipe listed on using it for Canadian bacon.

mrobisr

Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq

Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155

Jonathon said in 1st beef… lessons learned:

knifemaker3 That is great, thanks for sharing and enjoy those ribeyes!

The ribeye was great! Little salt and some Weber steak n chop seasoning pan fried…… good eats!

craigrice said in 1st beef… lessons learned:

knifemaker3 a band saw and a meat cutting bandsaw are a different setup , I have looked on the net for them myself

Aware of that grizzly sells a meat bandsaw

Update. Got the beef cut up with no problem. She was smaller than I thought. 127 pounds burger, 2 brisket, 2 chuck roast, and one side of boneless ribeye steaks(10 steaks).

Guessed her at 650-750 live weight.

I will be getting a bandsaw soon. Grizzly if I can’t find a small used commercial close.

Going to eat some ribeye for supper tonight!

@dennyo nope not commercial. Strictly home use.

Finally figured out how to load the photo of the cooler.

processhead thanks. Definitely not what I planned for sure. Wouldn’t have had to chase her so far but I couldn’t get her caught in a pen. Been trying for about two months she just never would go in.

Finally got her dropped by the hay rings. After that no trouble to lift her and get her down to the brush for skinning and gutting. Then back to house to clean, quarter, and hang.

samspade still too large. I’ll figure it out later today when I get a chance

First ever beef. Huge learning experience.

1: Don’t use your son’s gun to make the kill shot. Discovered it shoots 3” low for me. A half mile chase and a .243 finished the job. Hopefully the stress didn’t ruin the meat.
2: A skinning cradle that I don’t have to bend over with is in my very near future!
3: A wheel barrel with a flat tire doesn’t help when trying to get the quartered beef in the cooler.
4: A 12” pruning blade on the saws all doesn’t always stay on track when halving the carcass.

Good learning curve. Thankfully I’m just grinding this wild heifer into burger. I’ll let her hang until next weekend and start grinding her up. May keep a few steaks just to see how a grass fed heifer straight off the cow tastes……

Can’t figure out how to upload the picture of the beef hanging in my cooler. Says it’s too large.

50/50 pork butt and deer
Dixie style breakfast sausage seasoning
Scrambled eggs salted to taste
Melted American cheese
8” soft taco tortillas
Homemade salsa

Grandkids like it!

ND Mike my masterbuilt 40 electric with the non stick mesh screens made by smokehouse products from my big chief smoker. Obviously I don’t hang.

I make case-less snack sticks. Works just fine. Shoot them out of a round tube from my jerky gun onto a non stick smoking screen and smoke like normal. Works for me.