knifemaker3 I’ve made it using 50/50 pork butts and beef and while not exactly like traditional lebanon (Seltzer’s, et al), the seasoning flavor is great and reminds me a lot of the real thing. I used the 4.6 in x 24 in Fibrous Red Bologna Casing and it took a looooong time to get that internal temp up to 160 without setting the temp above 180 in the smoker. It eventually turned out great, but next time I’ll use the Sous Vide to get them to 160.
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RE: Lebanon Bologna ?