anyone ever do sweet lebanon bologna?

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Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
Valley Forge, PA
I'm just wondering if anyone has ever done smoked sweet bologna. It's my favorite lunch meat and I thought someone might have a recipe and suggestions...
2 level teaspoons Prague Powder #2
4 ounces corn syrup solids
1 ounce powdered dextrose
6 ounces Fermento (available from The Sausagemaker
1 tablespoon ground white pepper
1 tablespoon ground nutmeg (yummy!)
1 tablespoon paprika
1 tablespoon onion powder

First grind the drained meat with a 3/16" plate, Mix with all the seasonings. Stuff into wide casings and ferment as follows: 16 hours at 90 degrees, 90% humidity 28 hours at 105 degrees, 85% humidity 6 hours at 110 degrees, 85% humidity Then raise the smokehouse temperature to 150 F and cook until the internal temperature is 137. Let it cool at room temperature until it reaches 110 and let it age 4-5 days before delightfully consuming it. Keep the humidity high in the smokehouse by using a big pan of water on the burner.

Here is a recipe I found is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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