Lebanon Bologna Recipe
In this blog i will share with you a Lebanon Bologna recipe that is extremely delicious.
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.