Lebanon Bologna

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F)
  3. Grind your meat/fat twice (once on a course plate then on a fine plate)
  4. Add the seasonings and starter culture to the meat and mix till tacky
  5. Stuff the farce into bologna casings
  6. Ferment for 24 hours at 90f till you hit your target ph
  7. cold smoke for 2 days
  8. Enjoy

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Original Recipe can be found here: Lebanon Bologna (with starter culture) (meatsandsausages.com)

Print Recipe
5 from 3 votes

Lebanon Bologna

A Pennsylvania Dutch Sausage
Prep Time2 hrs
Fermenting and smoking3 d
Total Time3 d 2 hrs
How much do you want to make? 1000

Ingredients

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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6 thoughts on “Lebanon Bologna

  1. Scott Capell
    Scott Capell

    On your smoked meats, what wood do you use?

    1. Eric
      Eric

      It depends. Often I’ll use apple, pecan. For a more robust smoke flavor I’ll use hickory or mesquite

  2. Matt
    Matt

    Can this be hot smoked? Was thinking just under 200 for 4-5 hours

    1. Eric
      Eric

      Sure. That would be tasty!!

  3. Joe Banditelli
    Joe Banditelli

    Looks like a great recipe. With the use of F-LC Starter Culture and 6g of dextrose is this Lebanon Bologna very sour? I understand safety hurdles and bringing ph down to 4.6,

    1. Eric
      Eric

      I wouldn’t say super sour. It has a nice tangy quality to it. When fermenting the safety hurdle is anything below 5.3. So if you prefer this sausage to not have that sourly flavor you could stop the fermentation around the 4.9 mark and you would be good to go..

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Jump to Recipe Print Recipe Post Views: 2,176 Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 30FKeep your meat and grinder parts very cold while grindingAny liquid that is added needs to be ice coldChop your very chilled
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