Specialty Sausage 102: Making Lebanon Bologna
Specialty Sausage 102: Making Lebanon Bologna
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Is Lebanon Bologna?
Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.
If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.
Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.
Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.
You can also use Fibrous or Non-Edible Collagen casings, we chose this as it had the capacity we wanted and it presented the product well.
Thermal Processing & Smoking
To smoke start them out with 125 for 1 hour, then 140 for 1 hour then 165 for an hour and finally at 180 until the internal temperature reaches 155°.
Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.
All in all, this is very similar to making a salami or even a summer sausage, the main differences are separating out the pork fat from your lean and using the correct ratio, seasoning, and casings. The fried Bologna sandwiches were very good!
- Removing the fat cap before you break down your pork butt is easier sometimes, it all depends on how it looks before you start cutting into it.
- I put very little smoke on this as I didn’t want that to dominate the taste so I filled my smoke tray about 1/4 of the way full. I am glad I did it this way as it allowed for the Lebanon taste to come through more.
I added X-Tra Hot Red Pepper to this to help give it a nice zip and to cut some of the sweetness. I used it at a ratio of 3 oz per 100 lb of meat and since I was doing 10 lb that means I used .3 of an oz.
Watch WaltonsTV: Specialty Sausage 102: Making Lebanon Bologna
woodduck last edited by
A suggestion for all the recipes you post.
In this case you are making a 10 lb Lebanon Bologna.
Please include in the directions the correct amounts of Seasoning, cure, etc for the size being made.
The listing above of needed material lists the Lebanon Bologna seasoning pack, but this pack is for 25 lbs meat. It would be extremely helpful to include this information in the directions that accompany the posting/video.
I know that there is a chart for breaking it down, but why have to go to another spot for that information.
Thanks, great job.
@woodduck We did that on a few of the smaller batch videos we made but that caused some confusion. Maybe I can come up with a separate section within the posts that shows the divided out amount of seasonings and additives I used for that video. I’ll play around with it and see if I can come up with something!
woodduck last edited by
That would really help, possible make it show 1 or 5 lb batches.
I think that is what most of us will be producing, Not sure what I would do if I made a 25 lb batch of anything.
@woodduck That’s what I said a few years ago when I bought a 5# vertical stuffer…we’ll never do that much to need anything bigger. Next thing you know you find some more friends and we don’t make runs less than 25# now other than to test new flavors…Biggest batch ever was 200# of chili dogs! Typical is 25#-50# batches of whatever we’re making. It’s a slippery slope my friend, be careful!!!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.