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Lebanon Bologna

Lebanon bologna is a fermented, semi-dry sausage produced by the Amish people. It’s heavily smoked and very similar in appearance to summer sausage except it is darker and more dense. A special blend of spices with added sugar result in a slightly sweet, tangy, smoky flavor that makes it a favorite among home sausage makers.

5 1/2 lbs beef chuck, marbled (2.5 kg)
3 1/4 tbsp pickling salt (63.4 g)
1 1/4 tsp Prague Powder #1 (7.0 g)
2 tsp F-RM-52 Culture (6.25 g)*
1/2 tsp mace, ground (1.3 g)
1/2 tsp ginger powder (1.15 g)
1/2 tsp onion powder (1.8 g)
1 1/4 tsp powdered dextrose (3.63 g)
1 1/2 tsp white pepper (4.1 g)
2 1/2 tsp dry mustard powder (5.75 g)
2 tbsp brown sugar, packed (29.4 g)
90mm beef bung or 3 1/2” diameter protein-lined fibrous casings

1. Chill beef to 31°F (-0.55°C), grind one time through a 1/4” (6 mm) plate.
2. Prepare slurry by mixing F-RM-52 culture with enough chlorine-free water to equal 0.5% of the batch weight, stir, set aside.
3. Combine ground beef with remaining ingredients, mix well until it’s batter like, add culture slurry, mix additional 2-3 minutes.
4. Stuff batter into a beef bung, beef middle or protein-lined fibrous casing; tie off into lengths that will fit inside your smoker.
5. Ferment at 85°F (29°C) at 80-85% relative humidity for 48 hours.
6. Cold smoke at 85-90°F (29-32°C ) 24-48 hours or until the desired color is obtained (a heavy smoke.
7. Hang Lebanon bologna at 55-60°F (13-16°C) up to 5 days or until it has lost roughly 15-20% of its original weight.
8. Lebanon bologna has a shelf life of 30 days at (50-59°F (10-15°C) at an RH of 75% or vacuum pack, freeze up to 6 months.

Notes:
*The manufacturer of Bactoferm F-RM-52 meat starter culture suggests that you use at least one quarter of the 25-gram packet for small batch production under 50 pounds which breaks down to about 2 tsp or 6.25 grams per batch (see manufacturer's complete instructions included with each culture packet).

*Keep in mind that if larger casings are used to make this salami, the drying time will have to be increased accordingly to achieve a 30% weight loss. Notes:

Lebanon bologna derives its characteristic sweet flavor from the addition of brown sugar which doesn’t metabolize during the extended processing cycle.


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