Lebanon bologna

  • Was looking to make Lebanon bologna this weekend. Can I add sodium erthrtobrate to fast cure this so I dont need to wait over night? Also could i add encapsulated citric acid along with the sodium erthrtobrate?

  • Walton's Employee

    @mts1829 The citric acid will give you a nice tang, but it will also act as a cure accelerator so if you are going to use that, then I would not add the Sodium Erythorbate. Both are acidic so my fear is that you would end up with a product that would be overly tangy. I don’t think it would be to the point where it would cause health issues but I am going to check with our Application Specialist as well to see if there are any other reasons.

    We just made some here and we used the X-tra Hot Red Pepper at a usage rate of 3 oz to 100 lb of meat and it came out amazing! I would highly recommend adding some for a nice little kick to balance some of the sweetness.

  • Thank you so much for the info. I’ll just stick with the encapsulated citric acid

  • Walton's Employee

    @mts1829 I was able to get some time with our application specialist today and he said there shouldn’t be anything health-wise that would be an issue, he just said it’s unnecessary. So I think your plan to just go with the ECA is a good one!

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  • R

    OK thanks for all the suggestions

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  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
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