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!