Good afternoon,
Just finished eating some of my first sweet Lebanon bologna. It turned out to my liking. Not exactly like the real thing but tastes great. I did not use any liquid smoke as a lot of recipes called for.
I used pecan. Cold smoked for 2 hours then raised temps from 100 to 170 over ~8 hours. I then fell asleep on the couch and woke up with it at 155. Temp rose to 160 by the time it started cooling down. Total time smoking was about 11 hours.
There is a good smokiness too it(but could use lots more) and a great tang from the ECA. I like it with mustard and onion.
Just finished eating some of my first sweet Lebanon bologna. It turned out to my liking. Not exactly like the real thing but tastes great. I did not use any liquid smoke as a lot of recipes called for.
I used pecan. Cold smoked for 2 hours then raised temps from 100 to 170 over ~8 hours. I then fell asleep on the couch and woke up with it at 155. Temp rose to 160 by the time it started cooling down. Total time smoking was about 11 hours.
There is a good smokiness too it(but could use lots more) and a great tang from the ECA. I like it with mustard and onion.
