Lebanon Bologna



  • Was wondering,. With the addition of encapsulated Citric Acid mixed with the waltons Lebanon Bologna spice pack and the cure, will the meat be considered cured and fully cooked? In other words, can I cold smoke or must I apply heat?



  • The way I understood it, the citric acid needs to be brought up to 150 degrees before it releases.


  • Admin

    @rayscheese
    You still must cook the sausage. Encapsulated Citric Acid, Sure Cure, or any other spice mix will not just make a sausage fully cooked. You should still cook any type of sausage like this to at least 160 degrees internal meat temp.


  • Walton's Employee

    @Bob-Zambuto You are correct, other than the temp that the encapsulation will start to dissolve is 135 not 150. It just needs to stay above that for 1 hour but Im glad you understand!



  • rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…



  • Lebanon bologna is traditionally an all beef product as I understand it. Do you have a favorite cut of beef that you think yields a better all beef product? And do you still recommend pork fat over beef fat when making an all beef product?


  • Walton's Employee

    @leafthebeef If you are wanting to make an all beef product then I wouldn’t add pork fat, mostly because it will no longer be all beef and because it seems a little over the top, as long as your fat content is right you will be okay. Pork fat just is a little better for sausage than beef because of how creamy it is.

    For the best cut…ive always had good luck with just Beef Chuck but flank steak is used alot too. I know some people have been making brisket into sausage and burgers recently but I just can’t bring myself to do it. If I have a brisket I just have to smoke/sous vide it!



  • @rayscheese
    I just made this last weekend. Using venison w/5% beef fat and added high temp cheddar 10% and did add another 5% pork fat. And 1Tbl spoon lem liquid smoke
    Smoked on trager for 2 hrs at 170deg then finished in sous vide to 160
    The end product is great.
    However diffrent than seltzers store bought.
    Still not as sweet or smokey.



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