Another attempt at sweet Lebanon bologna.

[Billymons]

My last attempt wound up with rubbery meat from adding the ECA to the meat and letting it refrigerate for four days. It turned rubbery and crumbly. I used all the basic ingredients for the Lebanon bologna to include allspice,cloves etc. Since it’s a sweet meat and I’m a diabetic I substituted the sugar with Monk fruit sugar. I pulled it out of my MB smoker at 152 degrees and using my amaze tube and smoke pellets the whole time. Are used 80/20 store bought ground beef. I don’t have a grinder just yet. The taste was great, But a little dry. I think I should add more fat or maybe add some water for humidification in my smoker. I’ll try the water next time. There’s nothing like sweet Lebanon bologna and a slab of cream cheese!

 

[Braz]

Looks good. Can you post up your recipe?

 

[chopsaw]

Looks good . Does your recipe have any binder in it ? Like milk powder ?

 

[Billymons]

Since I’m restricted to very low carbs, most binders have carbohydrates. So I used a non-flavored Knox gelatin. I’m still unsure on how much to put in but I put a Little over a teaspoon and it was 2 pounds of meat.

 

[HalfSmoked]

Looks great just keep at it and you will work it out to suit your taste.

Warren

 

[Billymons]

Looks good. Can you post up your recipe?

The recipe isn’t set in stone yet. I’m still talking to some old Pa dutchy’s in my area to see if I can add anything. But I love the taste. I’d love to try the fermenting way of doing it! Maybe one day. A lot to learn yet.

 

[bbqbrett]

I don't recall ever having sweet Lebanon bologna. I may have to check and see if I can find some around here.

 

[chopsaw]

I’m still talking to some old Pa dutchy’s in my area

When I saw you used bags , and being in PA , I was thinking you maybe had some good info . I think you nailed it .

 

[meatallica]

My Dad grew up in Lebanon, so we're all big fans!! I'd love to try making it myself. This might have given me the push.. thanks
Like

 

[Billymons]

I don't recall ever having sweet Lebanon bologna. I may have to check and see if I can find some around here.

I think it’s a Pa thing. It can be found up and down the east coast.

 

[SmokinAl]

Boy it sure looks good!!
Al

 

[smokininthegarden]

Billymons

Soy protein concentrate has only 4.4 grams of carbs per TBLS. For a 2# batch of sausage you would
Only need 2 tsp or about 3 grams of carbs for the entire batch, minimal per slice.

The soy will help retain moisture and give you a much more palatable sausage.

Just a thought.

Cal

By the way, the recipe looks great, I might have to try this.