1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

anyone ever do sweet lebanon bologna?

Discussion in 'Sausage' started by shellbellc, Feb 8, 2007.

  1. shellbellc

    shellbellc Master of the Pit OTBS Member

    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. cheech

    cheech Master of the Pit OTBS Member

    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