Author Topic: Lebanon Balogna Recipe/technique... HELP  (Read 1087 times)

Offline 69firefowl

  • Newbie
  • *
  • Posts: 15
Lebanon Balogna Recipe/technique... HELP
« on: December 18, 2019, 04:14:06 AM »
My local place for venison Lebanon bologna is not processing deer anymore. 

Looking for a recipe to make my own.  I have the encapsulated Citric Acid,  just need a spice list and technique.   This was always a staple for the holidays.  So bummed they stopped this year.  I have made bologna in the past, but it was missing the tang and some other flavors. 

Any help is greatly appreciated.  I seen Waltons sell a spice mix for Lebanon Bologna, has anyone tried it?

Thanks,
John
Thanks,
69firefowl

Original Bradley with PID

Offline KyNola

  • Moderation Team
  • *****
  • Posts: 10,518
  • KCBS CBJ
Re: Lebanon Balogna Recipe/technique... HELP
« Reply #1 on: December 18, 2019, 07:41:01 AM »
Would suggest you Google Len Poli.  He is a master craftsman when it comes to sausage making.  He is generous with his recipes.

Offline 69firefowl

  • Newbie
  • *
  • Posts: 15
Re: Lebanon Balogna Recipe/technique... HELP
« Reply #2 on: December 19, 2019, 03:53:01 AM »
Thank You..
Thanks,
69firefowl

Original Bradley with PID

Offline 69firefowl

  • Newbie
  • *
  • Posts: 15
Re: Lebanon Balogna Recipe/technique... HELP
« Reply #3 on: January 11, 2020, 10:22:31 AM »
used the premix from Waltons and the acid, texture was good, rind was good,  the tang was way too much. letting it mellow in the fridge.  will try in a week or so so see if it.  If not,  i'll go with the fermented version I think the butcher was using. 

Thanks,
69firefowl

Original Bradley with PID