The problem with recipes----Sweet Lebanon Bologna

[blaise]

        The problems with recipes. Sweet Lebanon Bologna.  

  How many times have we run into recipe’s for sausage, and the contradictions drive you nuts. One book says “do it this way” another says “this way”. This is more of a problem for beginners then the more experienced folk. I have been doing this for 15 years or so and still get frustrated when attempting the more complicated fermented, semi-dry and dry sausages.
   Coming from central Pennsylvania——home of the famous sweet Lebanon bologna——my quest has been to reproduce a bologna that is at least as good as the Seltzers brand ( probably the largest commercial producer) in the area, and they still use old fashioned wood smoke houses.
    The contradictions range from ingredients, to ferment times, humidity, smoke times——cooked, uncooked——even the casings.
     In light of that, I have been keeping tabs on the types of casing, including different weaves of muslin cloth. Have been tabulating PH factors and times with various cultures——-smoking times——cold and hot smoking—-cooked and uncooked.
    When I am done collecting this info, I will post it, if anyone is interested.
Currently have a sweet bologna make in the smoke house for a 24 hour cold smoke. One in a 400 thread per inch muslin case, another in a fibrous case. These are both fermented with a F-RM-52 culture.
Blaise

 

[chef jimmyj]

Looking forward to your result considering you have had Seltzer's and are clear on the taste profile desired. Now if someone nails down Taylor's Ham and Schickhaus Hot Dogs and I would be set...JJ

 

[daveomak]

[h1]When using cultures, be sure to stick to the temperature range of each culture...[/h1][h1]  [/h1][h1]Bactoferm F-RM-52[/h1]
PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease.

Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation.

This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F.

Net weight: 25g (per packet)

Usage: 25g for 100kg (220lbs)

Instructions for making 10lb. increments included

Storage: freezer (<2°F)

 

[blaise]

The trouble with living in this area-----I have had dozens of Amish and Mennonite farmers bologna and they are all good-----so your right, setting your sights on one profile helps.

 Getting the PH right is tricky----as you said, time ---temp and culture type are all factors. I know I'm looking for 4.2 to 4.6. Thus all the record keeping.

   That's where the problem with recipes comes in. Poli's recipe for sweet Lebanon calls for 1/4 tsp of culture or .25 grams. I always use a gram scale for cultures and no way could I get a 1/4 tsp to weigh .25 grams----so which figure is right? Well the tsp measurement would be right (at least close) but the gram measurement is way off. Is that a misprint? Seems like a small amount but it can have huge consequences. 

Blaise

 

[BGKYSmoker]

I lived in Ephrata, Lancaster county for 18 years. Know what you mean about sweet lebnun all over. Have you tried TSPX or LHP Dry instead of the FRM?

I use 1/4 tsp mixed with 1/4 cup distilled water and a pinch of dextrose. Add the fermentation last. Made the sweet lebnun many times after tweeking the Poli recipe. I have also used acidopholis, plain yogurt and good quality sour krout liquid.

 

[blaise]

I seemed to have acidification problems with the tsp. Tried the f-rm-52 , because its not supposed to metabolize the sugar. Want to try the f-lc, i hear it works well in various temps plus provides some listeria protection. Have you tried it?

  Would really like to talk to you about butcher bologna---another one of those wonderful products of this area-----but much harder to find info on.

Have you heard of Ahrens Butcher Bologna?  There only about 3 or 4 places left in a four county area that still make it. Absolutely the best bologna I have ever had. Bar none.

Blaise

 

[pa homesteader]

The problems with recipes. Sweet Lebanon Bologna.

How many times have we run into recipe’s for sausage, and the contradictions drive you nuts. One book says “do it this way” another says “this way”. This is more of a problem for beginners then the more experienced folk. I have been doing this for 15 years or so and still get frustrated when attempting the more complicated fermented, semi-dry and dry sausages.
Coming from central Pennsylvania——home of the famous sweet Lebanon bologna——my quest has been to reproduce a bologna that is at least as good as the Seltzers brand ( probably the largest commercial producer) in the area, and they still use old fashioned wood smoke houses.
The contradictions range from ingredients, to ferment times, humidity, smoke times——cooked, uncooked——even the casings.
In light of that, I have been keeping tabs on the types of casing, including different weaves of muslin cloth. Have been tabulating PH factors and times with various cultures——-smoking times——cold and hot smoking—-cooked and uncooked.
When I am done collecting this info, I will post it, if anyone is interested.
Currently have a sweet bologna make in the smoke house for a 24 hour cold smoke. One in a 400 thread per inch muslin case, another in a fibrous case. These are both fermented with a F-RM-52 culture.
Blaise

 

[pa homesteader]

I am very interested in what you guys are talking about. I am from Lancaster Co. and I too would like to make good Lebanon style venison bologna. Does not matter if sweet or regular, my goal is to make good product. Sounds like you guys are way ahead of me. Sorry that I can not help you at all but am myself looking for help. What I need the most is the process including the ingredients that make the process work. I take it that I should use a fermentation agent. It sounds like the fr-m 52 is popular. So I guess I mix with all other ingredients and then what? Store at certain temp. range for how long prior to smoking. Smoke at what temp. for half day up to days and work up to 160 at end, or poach to that? It is frustrating to live so close to this and can find no complete recipe with instruction from start to finish. I would give you guys a private message if I could figure that out. The old time recipes that I see do not give process instructions or do they have fermentation agents. My smoke house book does not go into much detail about fermented products such as what I gather what I am trying to make is. I did make some with the snacks mix recipe last year but was not satisfied with results. Any help would sure be appreciated.

 

[smokin peachey]

I would also be interested in a good Lebaon bologna recipe.