This stuff looks, tastes and smells like the real McCoy! And since I live in the middle of Lebanon Bologna country, I have excellant taste testers here. The first batch that I made a couple of weeks ago I used 20 lbs of beef, and 5 lbs of pork, along with only 2 tbls of a weaker liquid smoke. Everyone asked me where I got the formula for such good salimi. So in a nutshell If you modify this recipie by using 20lbs beef & 5lbs pork, and limiting the liquid smoke you will have a great Salimi.
If you stay strict to the recipe you will have the best tasting Lebanon Bologna you can make.
Believe me it's that good
I will try to get pictures of the finished product.
When people from Lebanon say it's good, you know ur doin something right.
Home Made Lebanon Bologna
Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna.
25 lbs of chuck or beef neck (whatevers cheapest)
1 - 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
1 - 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
1 - 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
6 to 8 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
6 to 8 Tbs of Brown sugar (For Sweet Bologna Add 10 to 16 Tbs, or sweeten to taste) test cook in microwave.
Cut and grind beef mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind (if one) and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150-160 degs internal) Smoke for about 12 to 16 hours. The longer the smoke the better.
Give the bologna a cold water bath.
Let sit in fridge overnight, vacupack freeze eat and enjoy at leisure.