Lebanon Bologna Recipe

Lebanon Bologna Recipe

Lebanon bologna is a kind of yummy smoked sausage from Pennsylvania Dutch Country. It’s super tasty with smoky, tangy, and slightly sweet flavors. People have been making it this way for over a hundred years! In this blog i will share with you a Lebanon Bologna recipe that is extremely delicious.

How Does Lebanon Bologna Taste?

Think of a smoky, bold flavor that dances on your taste buds. It’s a bit tangy too, which makes it exciting! The texture is soft with a bit of chewiness, and it’s great for sandwiches, snacks, or a quick protein boost.

When Did I First Try Lebanon Bologna?

I first tasted Lebanon bologna during a road trip in Pennsylvania. I couldn’t resist trying it in a cozy local deli. That first bite was a big surprise, like finding a delicious hidden treasure!

Ingredients To Make Lebanon Bologna

  • 1000 grams of Beef Chuck Roast (80/20 fat ratio)
  • 28 grams of Kosher Salt
  • 2.5 grams of Cure #1
  • 30 grams of Table Sugar
  • 6 grams of Dextrose
  • 3 grams of Pepper
  • 2 grams of Allspice
  • 2 grams of Cinnamon
  • 1 gram of Clove Powder
  • 1/2 gram of Ginger
  • For every kilogram (2.2 pounds) of meat and fat, rehydrate 1/8 teaspoon of F-LC Starter Culture in 1/8 cup of distilled water. Allow the rehydration process to take 30 minutes.

How To Make Lebanon Bologna

Step by step instructions:

Step 1

Cut beef into strips and chill below 34°F (1°C).

Step 2

Soak casings and let starter culture hydrate for 30 minutes.

Step 3

Grind beef through a coarse (10mm) and fine plate (4.5mm). Keep it cool.

Step 4

Mix beef with spices and starter culture until sticky.

Step 5

Fill bologna casings.

For warm weather (above 65°F or 18°C):

Step 1

Let it ferment at 90°F (32°C) for 18-24 hours.

Step 2

Aim for pH: 4.8 – 4.9.

Step 3

Cold smoke (under 80°F or 26°C) with high humidity for 2 days.

Step 4

Final pH target after cold smoking: 4.5 – 4.6pH.

For cooler weather (below 65°F or 18°C):

Step 1

Let it ferment at 90°F (32°C) for 24 – 30 hours.

Step 2

Aim for pH: 4.6.

Step 3

Cold smoke (under 75°F or 24°C) with high humidity for 2 days.

Step 5

Final pH target after cold smoking: 4.5 – 4.6pH.

Step 6

To dry sausage (like summer sausage), put it in a place at 55°F (13°C) with 80% humidity for 5-7 days.

FAQs

Is It Spicy? 

Nope, it’s not super hot. It’s got a smoky spice that’s just right.

How’s the Best Way to Eat It? 

Spread it between fresh bread with a little mustard or have it with cheese and crackers.

Is It Gluten-Free? 

Usually, yes! But always check the label for surprises.

Recipe Tips

Making your own Lebanon bologna-inspired treat is easy:

  • Awesome Sandwich: Put it with Swiss cheese, lettuce, and mayo for a great sandwich.
  • Fancy Snack: Add it to your charcuterie board for a smoky twist.
  • Stir-Fry Magic: Slice it thin and toss it into a stir-fry for a unique flavor.

What To Eat With Lebanon Bologna

  • Crispy Pickles: Their tangy crunch goes really well.
  • Yummy Potato Salad: Creamy goodness matches the smokiness.
  • Tasty Pretzels: The salty taste balances the flavors.
  • Fresh Fruit Salad: A sweet and refreshing mix with the rich bologna.
  • Creamy Coleslaw: Creamy, crunchy, and a bit sweet – a classic combo.

Storage Tips

To keep your Lebanon bologna fresh and yummy:

  • Use the Fridge: Keep it in a tight container in the fridge.
  • Freeze for Later: You can freeze it for a longer shelf life.
  • Wrap it Up Well: Use plastic wrap or freezer bags to stop freezer burn.

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Final Thoughts

Lebanon bologna is more than just deli meat; it’s a tasty tradition passed down for years. Whether you’re a big fan or trying it for the first time, its smoky, tangy flavor will leave you with a happy memory. So, go ahead, enjoy this Pennsylvania Dutch treasure, and savor every bite of its delicious history!

Lebanon Bologna Recipe

Lebanon Bologna Recipe

In this blog i will share with you a Lebanon Bologna recipe that is extremely delicious.
Prep Time 1 hour 50 minutes
Cook Time 2 days 6 hours
Total Time 2 days 7 hours 50 minutes
Course Side Dish
Cuisine Lebanese
Servings 12

Ingredients
  

  • 1000 grams of Beef Chuck Roast (80/20 fat ratio)
  • 28 grams of Kosher Salt
  • 2.5 grams of Cure #1
  • 30 grams of Table Sugar
  • 6 grams of Dextrose
  • 3 grams of Pepper
  • 2 grams of Allspice
  • 2 grams of Cinnamon
  • 1 gram of Clove Powder
  • 1/2 gram of Ginger
  • For every kilogram (2.2 pounds) of meat and fat, rehydrate 1/8 teaspoon of F-LC Starter Culture in 1/8 cup of distilled water. Allow the rehydration process to take 30 minutes.

Instructions
 

  • Cut beef into strips and chill below 34°F (1°C).
  • Soak casings and let starter culture hydrate for 30 minutes.
  • Grind beef through a coarse (10mm) and fine plate (4.5mm). Keep it cool.
  • Mix beef with spices and starter culture until sticky.
  • Fill bologna casings.

For warm weather (above 65°F or 18°C):

  • Let it ferment at 90°F (32°C) for 18-24 hours.
  • Aim for pH: 4.8 – 4.9.
  • Cold smoke (under 80°F or 26°C) with high humidity for 2 days.
  • Final pH target after cold smoking: 4.5 – 4.6pH.

For cooler weather (below 65°F or 18°C):

  • Let it ferment at 90°F (32°C) for 24 – 30 hours.
  • Aim for pH: 4.6.
  • Cold smoke (under 75°F or 24°C) with high humidity for 2 days.
  • Final pH target after cold smoking: 4.5 – 4.6pH.
  • To dry sausage (like summer sausage), put it in a place at 55°F (13°C) with 80% humidity for 5-7 days.
Keyword Lebanon Bologna Recipe