Lebanon Baloney

[bill ace 350]

My next project will be Lebanon Baloney.

Have looked at may recipies.

The Len Poli version seems pretty straightforward.

It calls for very lean beef, while other recipes have around 20% fat.

For those who have made this, what fat % do you recommend?

Thanks.

 

[Brokenhandle]

Not many answers yet... I'll bump it. I would think you'd want 20 % fat personally. Maybe @chopsaw has made some.

Ryan

 

[SmokinEdge]

Look up Rick, @BGKYSmoker

He has Lebanon bologna down.

 

[chopsaw]

Formula in post 17 .

A Tribute To My Friend (Sausage Master)

Few years ago a friend of mine Paul left me in charge of his group. Paul told me to do what i needed to his group (FB) Paul passed away 4 years ago and the group has steadily declined in members. Paul was a very good sausage maker so my tribute to him is to post some of his recipes. I will be...

www.smokingmeatforums.com

 

[archeryrob]

This is the one I use. I make it with deer/beef, but I did deer/pork this time and used a binder as I had fat out the first time I tried it with pork. I never used a binder when mixing with beef before. Turned out perfect with pork and the binder this time.

I would say a 20% fat would be good if you want to buy 80/20 beef to make it. I did 14% and it was just fine also. I stay at 145 IT also and sometime 140 IT and consider 152 - 155 IT starting to overcook and dry it out.

Lebanon Bologna – Venison with pork addition.

I have always made my bologna’s with half venison and half 73% ground beef. It gave me a good 13% fat content and I was happy with it. The price of cheap ground beef has been driving me crazy…

archeryrob1.wordpress.com

If you do beef just sub beef for pork and deer.

 

[couger78]

12 pounds of Lebanon bologna.

 

[lkern]

My next project will be Lebanon Baloney.

Have looked at may recipies.

The Len Poli version seems pretty straightforward.

It calls for very lean beef, while other recipes have around 20% fat.

For those who have made this, what fat % do you recommend?

Thanks.

I have used round or chuck round sometimes stuck to casing, Chuck never gave me problems made with sm. rec (fermento)