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.

  • Team Blue Admin 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.

  • Team Blue Admin 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!

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

12 users active right now (1 members and 11 guests).
omega50, lamurscrappy, keefer, Kmucker, Joe Hell, Mark R McMurray, kyle, calldoctoday, Jonathon, Benelli, 2003harley

Board Statistics

Our members have made a total of 13.8k posts in 1.9k topics.
We currently have 8.1k members registered.
Please welcome our newest member, Paul Nidey.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.