Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meat/fat twice (once on a course plate then on a fine plate)
- Add the seasonings and starter culture to the meat and mix till tacky
- Stuff the farce into bologna casings
- Ferment for 24 hours at 90f till you hit your target ph
- cold smoke for 2 days
- Enjoy
Here are a few things you might find useful when making this sausage
- Bologna Casings
- Iodophor Sanitizer
- Stuffing horn cleaner
- MK4 Thermapen (Accurate Thermometer)
- Apera pH Meter with Bluetooth
- Dextrose
- Insta Cure #1
- Kitchen Knives
- Immersion Circulator
- Spice Scale
- Large Scale for meat
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Smokers
- Bella’s Cold Smoke Generator
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Original Recipe can be found here: Lebanon Bologna (with starter culture) (meatsandsausages.com)
Lebanon Bologna
A Pennsylvania Dutch Sausage
How much do you want to make? 1000
Ingredients
- 1000 g beef chuck roast 80/20
- 28 g kosher salt
- 2.5 g Cure #1
- 30 g table sugar
- 6 g dextrose
- 3 g pepper
- 2 g allspice
- 2 g cinnamon
- 1 g clove powder
- .5 g ginger
- F-LC Starter Culture re-hydrate 1/8 tsp of starter in 1/8 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rehydrate for 30 minutes
- bologna casings
Instructions
- Trim any silver skin off of the beef and cut into small strips. Chill before grinding. You want the temperature below 34F (1c).
- Prepare the starter culture as it needs to rehydrate for a least 30 minutes, also get all the spices together and place in a small cup. Let the bologna casings soak in luke warm water for 20 minutes.
- Grind beef through a course plate (10mm) then regrind using a fine plate (4.5,mm). Rechill between grinds if necessary. The temp of the meat needs to be below 34F (1C) at all times during processing
- Mix chilled ground beef with all spices and the rehydrated starter culture. Once the meat mixture gets sticky and can stick to your hand when you turn it upside down you can stop mixing.
- Stuff sausage mix into bologna casings.
If making this in warmer weather (above 65f or 18c)
- Ferment at 90f (32c) for 18-24 hours, 90-85% humidity. Target ph 4.8 – 4.9
- Cold smoke (temperature under 80f or 26c) for 2 days. Keep the humidity high during cold smoking by adding a tray of water into the smoker
- Final pH target (after cold smoking) for this sausage is 4.5 – 4.6ph
- If you want to dry this sausage out (like summer sausage) you can place in an area that's 55f (13c) with 80% humidity for 5-7 days
If making this in cooler weather (below 65f or 18c)
- Ferment at 90f (32c) for 24 – 30 hours, 90-85% humidity. Target ph 4.6
- Cold smoke (temperature under 75f or 24c) for 2 days. Keep the humidity high during cold smoking by adding a tray of water into the smoker
- Final pH target (after cold smoking) for this sausage is 4.5 – 4.6ph
- If you want to dry this sausage out (like summer sausage) you can place in an area that's 55f (13c) with 80% humidity for 5-7 days
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