Lebanon Bologna (with starter culture)
|beef||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #1||2.5 g||½ tsp.|
|sugar, 3%||30 g||2 Tbsp.|
|dextrose (glucose), 0.3%||3.0 g||½ tsp.|
|pepper||3.0 g||1½ tsp.|
|allspice||2.0 g||1 tsp.|
|cinnamon||2.0 g||1 tsp.|
|cloves, ground||1.0 g||½ tsp.|
|ginger||0.5 g||⅓ tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind beef through 1/8 - 3/16” (3-5 mm) plate.
- Mix ground beef with all ingredients, including starter culture.
- 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.
- Ferment at 24º C (75º F) for 72 hours, 90-85% humidity.
- Cold smoke for 2 days at < 22º C 72º F, 85% humidity.
- For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Final pH around 4.6, 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.
If no cold smoke is available, smoke with hot smoke for 6 hours. Start at 110º F (43º C), then gradually increase temperature and smoke at 120º F (49º C) for 3-4 hours.
Traditionally made Lebanon Bologna is not cooked. To comply with increasingly tougher government regulations for preventing the growth of E. coli 0157:H7, most manufacturers subject this sausage to a heat treatment.