Lebanon Bologna (Traditional)

This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at 4-6º C (40-43º F) for 10 days.

beef1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #12.5 g½ tsp.
sugar, 3%30 g6 tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
pepper3.0 g1½ tsp.
allspice2.0 g1 tsp.
cinnamon2.0 g1 tsp.
cloves, ground1.0 g½ tsp.
ginger0.5 g⅓ tsp.
  1. Curing. Grind beef with a large plate (3/4”, 20 mm), mix with salt, Cure #1 and sugar and keep for 10 days at 4-6º C (40-43º F).
  2. Grind cured beef through 1/8 - 3/16” (3-5 mm) plate.
  3. Mix ground meat with all ingredients.
  4. Stuff sausage mix into 40-120 mm casings. Natural beef middles, collagen or fibrous casings. The larger casings are tied and stockinetted or laced with butcher twine for support as this is a large and heavy sausage.
  5. Cold smoke for 4-8 days at < 22º C, 72º F, 85% humidity.
  6. For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity.
  7. Store sausages at 10-15º C (50-59º F), < 75% humidity.

Final pH: around 4.2-4.4, water activity 0.93-0.96, it is a moist sausage but extremely stable due to its low final pH. The sausage is often left for 3 days at 4-6º C (40-43º F) for additional ripening. The sausage was traditionally cold smoked for 7 days in winter months and 4 days in the summer.

Available from Amazon in paperback and eBook format

The Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishMaking Healthy SausagesHome Production of Vodkas, Infusions, and Liqueurs