My first time at making Lebanon Bologna

[RRR]

My baby helping mix the ingredients and the meat!

Finished product will smoke it in the a.m.

 

[smokin peachey]

Looks good. Do you have a recipe and details to share?

 

[RRR]

Here is what I went by, copy and paste!

This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at (40-43º F) for 10 days.


Ingredients
Beef 2.20 lbs
salt. 5 tsp.
Cure #1 ½ tsp.
sugar, 3%. 6 tsp.
dextrose (glucose), 0.3% ½ tsp.
pepper 1½ tsp.
allspice 1 tsp.
cinnamon 1 tsp.
cloves, ground ½ tsp.
ginger ⅓ tsp.


Instructions

1. Curing. Grind beef with a large plate (3/4”, 20 mm), mix with salt, Cure #1 and sugar and keep for 10 days at 4-6º C (40-43º F).
2. Grind cured beef through 1/8 - 3/16” (3-5 mm) plate.
3. Mix ground meat with all ingredients.
4. Stuff sausage mix into 40-120 mm casings. Natural beef middles, collagen or fibrous casings. The larger casings are tied and stockinetted or laced with butcher twine for support as this is a large and heavy sausage.
5. Cold smoke for 4-8 days at < 22º C, 72º F, 85% humidity.
6. For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity.
7. Store sausages at 10-15º C (50-59º F), < 75% humidity.

Notes
Final pH: around 4.2-4.4, water activity 0.93-0.96, it is a moist sausage but extremely stable due to its low final pH. The sausage is often left for 3 days at 4-6º C (40-43º F) for additional ripening. The sausage was traditionally cold smoked for 7 days in winter months and 4 days in the summer.

I will be smoking it in the a.m.

 

[smokin peachey]

I will be watching to see the results

 

[HalfSmoked]

Yup waiting. There is 2 kinds of Lebanon one sweet and one not.

Warren

 

[Unique Name]

Ohhhhh... Looks good!
Can't wait for those results.

 

[SonnyE]

Eye wanna see, eye wanna see....

 

[Central PA Cowboy]

Watching this thread for sure! Love me some Lebanon bologna on a pretzel roll with cheese and honey mustard!

 

[HalfSmoked]

Derek717 Thanks for the like it is greatly appreciated.

Warren

 

[baboy]

Looks good, my wife is from Tarlac city and I hope to someday teach my in laws how to smoke meats and start up a business. Nice to see filipinos on this forum, is there a local place where you get casings and curing salts?

 

[Hawging It]

Never had it, but after I saw it, I want to make it!!! Thanks for sharing

 

[SonnyE]

Looks good, my wife is from Tarlac city and I hope to someday teach my in laws how to smoke meats and start up a business. Nice to see filipinos on this forum, is there a local place where you get casings and curing salts?

Many of us just use the Internet. I ordered my Prague Powder through Walmart, home delivered.

I do, because I live in La-La Land.
If the fast food places shut down around me, half the idiots would starve to death sitting in their cars in line.
Yep. They are that dumb.

Casings I order online also. Some ship great, some are stuck in a rut and really could care less.
They... never get a reorder.
Good ones, I keep bookmarked.

 

[RRR]

Many of us just use the Internet. I ordered my Prague Powder through Walmart, home delivered.

I do, because I live in La-La Land.
If the fast food places shut down around me, half the idiots would starve to death sitting in their cars in line.
Yep. They are that dumb.

Casings I order online also. Some ship great, some are stuck in a rut and really could care less.
They... never get a reorder.
Good ones, I keep bookmarked.

Most

Many of us just use the Internet. I ordered my Prague Powder through Walmart, home delivered.

I do, because I live in La-La Land.
If the fast food places shut down around me, half the idiots would starve to death sitting in their cars in line.
Yep. They are that dumb.

Casings I order online also. Some ship great, some are stuck in a rut and really could care less.
They... never get a reorder.
Good ones, I keep bookmarked.

of the sp

Never had it, but after I saw it, I want to make it!!! Thanks for sharing

Thought I would send you a picture.

 

[RRR]

OMG this came out so good! The people her in the Philippines have never tried Lebanon bologna. two 10lb tubes gone in no time got two more ready to go on the smoke for four days!

 

[chopsaw]

Did I miss the sliced pic ?

 

[TomKnollRFV]

I saw this and remembered Klinger from MASH loves the stuff!

 

[smokin peachey]

Am I reading right that this is smoked at 72 degrees F?

 

[RRR]

I have already cured for 10 days now cold smoke at 75-80* 85% humidity for four days.

 

[DanMcG]

Good luck, can I ask where you found the recipe?

 

[RRR]

On the net, used it for about 40 lbs of meat so far. Something wrong with it?