Sweet Lebanon Bologna Recipe

  • Coming to Wichita East store in the morning. Wanted to try to Lebanon Bologna, but really want a Sweet Lebanon taste. Do you have an idea of how much sugar to add to the recipe? Brown, white, or dextrose? I guess this question is not a 911, but would like to know if I need to pick up anything while in Wichita in the morning. Thanks.

  • Walton's Employee

    @mcherbies Absolutely not a 911, how DARE YOU! Obviously, I am kidding. I’d probably go with Regular Sugar but it is going to take some test batches to get it just right as sweetness is subjective to each person. Also, Lebanon Bologna’s second ingredient is already sugar so I would say that it already has some sweetness to it. The times I have made it in the past I have always added X-tra Hot Red Pepper to cut the sweetness a little…honestly I think your best bet would be to make a small batch without adding any sugar and then go from there, good luck and we will see you tomorrow!

  • Made two batches today. 5 lbs in each batch. 4 lbs of deer and 1 lb of pork. On one batch I used 1/4 cup of sugar. Stuffed them into the big 4.6’’ red casings. Will smoke them in a couple of days. Also made some salami that will need to be smoked. Thanks for the quick response.

  • Walton's Employee

    @mcherbies No worries, glad you got everything and tired it in two batches, I have a feeling you will be happy with the both of them, 1/4 cup is a good amount for a 5 lb batch. it’s not going to be overpowering but you will know it is there!

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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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