Lebanon Bologna (with starter culture)

Lebanon Bologna (with starter culture)

MeatsMetricUS
beef1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #12.5 g½ tsp.
sugar, 3%30 g2 Tbsp.
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.
T-SPX culture0.12 guse scale
Instructions
  1. Grind beef through 1/8 - 3/16” (3-5 mm) plate.
  2. Mix ground beef with all ingredients, including starter culture.
  3. 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.
  4. Ferment at 24º C (75º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 2 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.
Notes

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.

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